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Chickpea Pancakes

These deliciously savory chickpea pancakes are fluffy, nutrient-packed, and quick to prepare, making breakfast exciting again.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Snack
Cuisine: Vegan, Vegetarian
Calories: 100
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup chickpea flour Main ingredient for pancakes
  • 1 cup water To create the batter
  • 1/2 teaspoon salt Enhances the flavor
  • 1/2 teaspoon turmeric Optional, for color and flavor
  • 1/2 cup chopped vegetables (e.g., spinach, bell peppers, onions) Add for added nutrition and flavor
For Cooking and Serving
  • cooking oil For frying the pancakes
  • yogurt For serving
  • avocado For serving
  • dipping sauce of choice For serving

Method
 

Preparation
  1. In a bowl, combine chickpea flour, water, salt, and turmeric until you have a smooth batter.
  2. Stir in your choice of chopped vegetables.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little cooking oil.
  2. Pour 1/4 cup of the batter into the skillet, spreading it out to form a pancake.
  3. Cook for 2-3 minutes on each side until golden brown.
  4. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serving
  1. Serve warm with yogurt, avocado, or your favorite dipping sauce.

Notes

These pancakes store well in the fridge for up to 3-4 days. For longer storage, freeze them for about 2 months. Reheat in a skillet or toaster oven until warm and crispy.