This recipe for chickpea pancakes puts a delicious spin on the classic breakfast dish. Savoury and satisfying, they’re perfect for a protein-rich morning meal or a light lunch. Feel free to customise them with your favourite herbs and vegetables!
Chickpeas, also known as Garbanzo beans, are a nutritional powerhouse. It has been a staple food in Mediterranean and Middle Eastern cuisine for centuries. Chickpeas are packed with protein, fibre, and essential vitamins and minerals. Chickpea flour, made from ground chickpeas, offers a naturally gluten-free alternative to wheat flour.
Chickpea Pancakes Tips
- Batter consistency: The chickpea batter should be slightly thicker than regular pancake batter. If it’s too thin, add a tablespoon more of chickpea flour to thicken it. If it’s too thick, add a splash of more water, one tablespoon at a time.
- Non-stick pan: A good non-stick pan is essential for making perfect chickpea pancakes. If you don’t have one, use a well-seasoned pan and add a little extra oil.
- Flipping: Chickpea pancakes are more delicate than regular pancakes, so be gentle when flipping them. Use a wide spatula and wait until the edges are set and the bottom is golden brown before attempting to flip.
- Multitasking for Less Clean up: After sauteing your vegetables, simply wipe out the pan with a paper towel to remove any excess drippings. You can then reuse the same pan to cook your chickpea pancakes, minimising clean up for busy mornings!
Ingredients
- 1 cup (100g) chickpea flour
- 1 ½ cups (375ml) warm water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- ½ red capsicum, finely chopped
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Pinch of chilli flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fine Chopped fresh herbs (optional), such as parsley, coriander, or chives
Directions
- In a large bowl, whisk together the chickpea flour and water until smooth and free of lumps.
- Set aside for 10 minutes (at room temperature).
- Meanwhile, heat the olive oil in a non-stick pan over medium heat.
- Add the onion, capsicum, and garlic, and cook for 3-4 minutes or until softened.
- Stir in the cumin, coriander, chilli flakes (if using), salt, and pepper.
- Add the slightly cooled vegetable mixture to the chickpea batter along with the chopped herbs (if using).
- Stir to combine.
- Heat a non-stick pan or a well-seasoned pan over medium heat. Add a drizzle of oil.
- Pour ¼ cup measure of batter into the pan, if you have a large pan you can leave space between each pancake, otherwise if they are larger then they can be done 1 at a time.
- Cook for 2-3 minutes or until bubbles appear on the surface and the edges begin to set.
- Gently flip the pancakes and cook for another 1-2 minutes or until golden brown on both sides.
- Serve immediately with your favourite toppings, such as avocado slices, salsa, sauteed mushrooms, or a dollop of Greek yoghurt.
Enjoy your delicious and nutritious chickpea pancakes!
For some more classic pancake inspiration, check out BellyBelly’s Pancake Recipe | Most Delicious Pancakes! We guarantee they’ll be fluffy and perfect every time!
For more information on buying the right Non Stick Frying Pan for you, we recommend you review the following; Non Stick Fry Pans
