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Servings 3


  • 900 ml 30 fluid ounces of lukewarm Water
  • 300 grams 10.6 ounces of Chickpea Flour
  • 4 tbsp olive oil
  • Himalayan Salt to taste
  • Black Pepper to taste
  • 1 fresh sprig of Rosemary


  • Sift the chickpea flour in a large bowl and slowly pour over the water, mixing well with a wooden spoon in order to avoid lumps.
  • When the mixture is smooth, let it rest at room temperature for about 2 hours, stirring every 1/2 hour.
  • After the batter has rested, add 2 tablespoons of olive oil and mix well. Save the rest of the oil to grease the pan.
  • Pre-heat the oven to the maximum temperature (250 C to 300 C depending on your oven).
  • Take a pizza baking pan, oil the bottom with extra virgin oilve oil and place the pan in the oven for 2 to 3 minutes, until the oil starts frying.
  • Take the pan out of the oven, pour in 1/3 of the mixture, swirl it around and make sure it covers the entire surface.
  • Turn on your oven’s grill and bake until the mixture gets to a golden color (5 to 10 minutes depending on your oven). You’ll know it’s done when a crispy crust is formed and you start seeing light brown spots on the surface.
  • Take your farinata out of the oven, sprinkle it with some salt, pepper and chopped rosemary, cut it into squares and serve immediately. Your healthy pancake is ready to eat!

NOTE: If your oven doesn’t reach high temperatures, you can also cook your farinata in a cast iron skillet. Simply rub it with olive oil, heat it up, pour in the mixture and cook it until the farinata is detached from the bottom. Flip it like you would with a pancake and finish cooking. If you don’t want to risk breaking it, you can also cutit in four slices and flip each individual piece.