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.
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
- In a small bowl, whisk together all the dry ingredients: flour, garlic powder, salt, black pepper, baking powder, and red pepper flakes.
- Add water and whisk well, making sure there are no lumps.
- Stir in the chopped vegetables and cilantro.
- 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.
- 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.)
- Carefully flip the pancake and cook the other side for another 5 minutes.
- Serve with the toppings of your choice!