Pancakes are one of the world's signature breakfast foods due to being both incredibly delicious and surprisingly versatile. From to , they're a food you can take in all sorts of directions — just remember . But if you're gluten-free, you're out of luck when it comes to great pancakes, right? Wrong! It turns out there's a very tasty gluten-free pancake option if you don't just grab the boxed stuff: Farinata.
There's a lot more to Italian food than just pasta, and farinata is a perfect example. Farinata are extremely simple, traditionally made from only a few ingredients including chickpea flour, olive oil, and water — none of which contain gluten. They're typically best in savory preparations, which is why is the most classic form; rosemary and salt are frequently considered the default seasoning for farinata.
Cooking them is likewise extremely simple. Though the traditional cooking method is to use a copper pan, you don't need to own one to make them, as cast iron works well, too. Whichever you've got, the ingredients are mixed together in the pan, then baked for around 15 minutes.
The origin story of farantita is somewhat dubious Farinata are native to two specific Italian regions: Liguria (to the northwest, where Genoa is located) and Tuscany (located further down the western Italian coast, and where they're referred to as cecina). The legend of farinata's origin is that it was first created during the naval Battle of Meloria between the city-states of Genoa and Pisa i.
