Chicken With Chickpea Pancakes

For the chicken:

1 3- 3 ½ lb. whole chicken

3 tbl Santa Clara chicken rub

1 tbl cumin

Olive oil or olive oil spray

For the pancakes:

2 cups of chick pea (garbanzo bean) flour

1 egg

3 tbl vegetable oil or melted butter

2 ½ - 3 c water or milk or almond milk

1 ½ tsp salt

½ tsp ground white pepper

Olive oil spray or melted butter for cooking pancakes

For the chicken:

Preheat oven to 350 degrees

Preheat oven to 350 and remove racks except for one set on the lowest rung

Wash and thoroughly dry chicken

Rub with olive oil or spray

Rub with Santa Clara and Cumin

Hook the chicken with the breast side low and facing down

Place hook on 2 sheet pans or 1 insulated jelly roll pan

Cook in oven until breast temperature registers to 170 degrees

Remove chicken and rest for at least 10 minutes

For the Pancakes:

Whisk first 6 ingredients in bowl and allow to rest 5 minutes

Adjust thickness of batter with water or milk to desired consistency (thicker batter means thicker pancakes)

Fry pancakes in non-stick pan with oil or butter

Serve with carved chicken and garlic mayo

Garlic mayo: season mayonnaise with Santa Clara spice rub, chopped parsley and a little lemon juice