This pancake recipe is my family's favorite savory brunch; I make it almost every weekend! Chickpea flour is very high in protein and has a lovely nutty taste to it. You can even play around with the veggies for this recipe depending on what you like or already have on hand. Besides onions and peppers, a few of my favorite combinations are leeks and leftover boiled potatoes, zucchini and mint, or spinach and carrot.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 1
- 1/4 cup onion (finely chopped)
- 1/4 cup red pepper (finely chopped)
- 1/2 cup chickpea flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon baking powder
- Red pepper flakes
- 1/2 cup + 2 tablespoons water
- Salsa (for garnish)
- Avocado (for garnish)
- Hummus (for dipping)
Preheat 10-inch skillet over medium heat.
In small bowl, whisk together chickpea flour, garlic powder, salt, pepper, baking powder, and red pepper flakes.
Add water and whisk for good 15 seconds to create lots of air bubbles in batter until no clumps remain.
Stir in chopped vegetables.
When skillet is heated, pour in all batter and quickly spread out all over pan.
Cook until you can easily slide spatula under pancake and it's firm enough to not break when flipped (about 5-6 minutes depending on how hot pan is.
Carefully flip pancake and cook until lightly golden (about 5 minutes). Note that this type of pancake takes MUCH longer to cook compared to regular pancakes!
Serve on large plate and top with salsa, avocado, and/or hummus.