Chickpea Pancakes
Chickpea pancakes are a healthy, gluten-free, and protein-packed alternative to traditional pancakes. Made with simple ingredients like chickpea flour, plant-based milk, and spices, these pancakes are easy to customize for both savory and sweet versions.Perfect for a quick breakfast, lunch, or dinner, they can be topped with vegetables, avocado, hummus, or fruits, making them a versatile dish for any meal of the day.
Equipment
- Non-stick skillet or griddle – 1
- Mixing Bowl – 1
- Whisk (1)
- Ladle or measuring cup – 1
- Spatula (1)
Ingredients
- 1 cup chickpea flour
- 1 cup water or plant-based milk such as almond or oat milk
- 1 tsp baking powder optional, for fluffiness
- 2 tbsp olive oil or vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp cumin ½ tsp turmeric, fresh herbs (cilantro, parsley, etc.)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the chickpea flour and water (or plant-based milk) until smooth.If desired, add baking powder, salt, pepper, and any optional spices or herbs. Let the batter sit for 5-10 minutes for better consistency.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with olive oil or vegetable oil.
- Cook the Pancakes: Pour the batter onto the pan, forming pancakes about 3-4 inches in diameter.Cook each pancake for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes on the other side.
- Serve: Once cooked, remove the pancakes from the pan. Serve with your choice of toppings, such as avocado, hummus, sautéed vegetables, or fresh fruit.
Notes
- Consistency of the batter: Adjust the amount of water or flour to achieve the desired thickness of the batter. For fluffier pancakes, you can add baking powder.
- Toppings: Experiment with different savory or sweet toppings based on your preference. For a savory option, try adding sautéed spinach, avocado, or vegan cheese. For a sweet version, go for fruit, maple syrup, or plant-based yogurt.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and reheat them as needed.