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–+ servings

Savory Vegan Gluten-Free Chickpea Pancakes

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, and spinach and carrot.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 2

Ingredients

  • 1/4 cup yellow onion (finely chopped)
  • 1/4 cup red pepper (finely chopped)
  • 1/2 cup chickpea flour or besan
  • 2 tablespoon cilantro (finely chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • black pepper (to taste)
  • 1/4 teaspoon baking powder (optional)
  • Red pepper flakes (to taste)
  • 1 tablespoon olive oil (brush or spray)
  • 1/2 cup water
  • Salsa (for garnish)
  • Avocado (for garnish)
  • Hummus (for dipping)
  • Ketchup (for garnish)

Instructions

  1. In a small bowl, whisk together all the dry ingredients: flour, garlic powder, salt, black pepper, baking powder, and red pepper flakes.

  2. Add water and whisk well, making sure there are no lumps.

  3. Stir in the chopped vegetables and cilantro.

  4. Preheat a 10-inch skillet over medium heat. When the skillet is heated, spray oil to cover the entire pan, then pour HALF the batter evenly onto the pan.

  5. Cook well for about 5 minutes on medium heat. (You'll know that the pancake is cooked when you can slide the spatula under the pancake easily.)

  6. Carefully flip the pancake and cook the other side for another 5 minutes.

  7. Serve with the toppings of your choice!

Pro Tips: The leftover batter can be stored in an airtight container in the refrigerator for up to 3 days; just whisk well before making them. Also, chickpea flour can last for up to 2 years in the freezer or up to 6 months in an airtight container in the pantry. If you have any leftover pancakes, store them in a Ziploc in the fridge and just reheat them for about 45-60 seconds in the microwave before eating.

Bon appétit!