Chickpea Pancakes
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
1
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Calories
234 kcal
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Course
Breakfast
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Cuisine
gluten-free
Chickpea Pancakes
Description
Chickpea Pancakes utilize chickpea flour mixed with water and baking powder to yield a batter that rests before cooking, which helps develop the right texture. For savory pancakes, salt and optional green onions or fresh herbs bring a subtle flavor, while the sweet version adds maple syrup, vanilla extract, and a pinch of salt for a mild sweetness. Cooking over medium-low heat ensures the pancakes cook through without burning, forming bubbles as a doneness cue before flipping.
The texture is somewhat dense due to the chickpea flour but balanced by the leavening and moisture, producing a firm but tender pancake. This recipe makes about three pancakes per batch, suitable for one person, though the ingredients can be doubled or tripled to serve more.
Both savory and sweet versions offer versatile bases that can be matched with toppings or sides according to preference, such as fresh herbs or berries.
Ingredients
Savory Chickpea Pancakes
- 1/2 cup chickpea flour (60 grams)
- 1/3 cup + 1 tablespoon water (88 grams)
- 1/2 teaspoon baking powder (3 grams)
- 1/4 teaspoon salt (2 grams)
- green onions optional, chopped, or fresh herbs, chopped
Sweet Chickpea Pancakes
- 1/2 cup chickpea flour (60 grams)
- 1/3 cup water (75 grams; 2.5 oz.)
- 1 tablespoon maple syrup (22 grams)
- 1/2 teaspoon baking powder (3 grams)
- 1/2 teaspoon vanilla extract (2 grams)
- salt pinch
Instructions
- Add the pancake ingredients to a large bowl and use a whisk to stir well, making sure to break up any lumps. Let the batter rest for 10 minutes.
- Grease a skillet over medium-low heat. When a drop of water sizzles and evaporates as soon as it touches the skillet, the pan is ready to cook the pancakes. Use a 1/4 cup to scoop the pancake batter and pour it into the center of the skillet. Cook until bubbles start to form in the center of pancake.
- If you'd like to add anything into your pancakes, you can sprinkle them in now, while the pancake is cooking on this first side. (Try a few freshly chopped herbs for savory pancakes, or a few fresh blueberries for sweet pancakes.)
- Slide a spatula under the pancake and flip it to cook the other side. It should only need 1 to 2 minutes more of cooking at this point. Repeat with the remaining batter. This recipe makes roughly 3 pancakes, which is enough for 1 person, but you can double or triple the ingredients to make more servings.
- Serve warm with your favorite toppings. I recommend using sliced avocado and salsa on top of the savory pancakes, and fresh fruit and maple syrup on top of the sweet pancakes.
Notes
- Nutrition details provided are approximate and calculated for the entire batch, serving size depending on number of pancakes made.
- Adjust the water amount slightly if batter is too thick or thin for manageable pancake consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 626mg | 26% |
| Potassium | 710mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 25IU | 1% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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