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Chickpea Pancakes

Difficulty to prepare: Easy

Servings: 1


  • 250g chickpea flour (also known as gram flour)

  • 2 pinches of sea salt

  • 1 pinch of black pepper

  • 1 pinch of cumin

  • 400ml water

  • Olive oil for frying


  • To make the pancakes, whisk together the chickpea flour, water and seasoning.

  • Leave to stand overnight or for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water. Prepare your toppings in the meantime.

  • Lightly grease your pan with olive oil and set over a medium-high heat.

  • Pour in about 4 tablespoons of the batter, swirl to around 12cm wide and 2mm thick (like a traditional pancake) and cook for a few minutes.

  • Flip the base over (its ready when it flips over easily) and cook the other side until golden brown. Cook longer for a crisper base.

  • Repeat to make the remaining pancakes.

  • Then put on your favourite toppings and enjoy!

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