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Chickpea Pancakes

Prep Time:

35 Minutes (including resting)

Cook Time:

15 Minutes

Serves:

Makes 8 pancakes

Level:

Beginner

About the Recipe

A high-protein pancake which is light and packed with minerals.

Ingredients

  • 2 cups chickpea flour (also known as gram flour)

  • 1⅔ cups water

  • 1 pinch ground cumin

  • 2 pinches sea salt

  • 1 pinch freshly ground black pepper

  • Olive oil, for frying

Preparation

Step 1


Whisk together the chickpea flour, water, cumin and seasoning.


Step 2


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


Step 3


Lightly brush a small frying pan with olive oil and set over a medium–high heat.


Step 4


Pour in enough batter to coat the pan, swirl around and cook for 1–2 minutes until golden.


Step 5


Flip the base over (it's ready when it flips over easily) and cook the other side for 1–2 minutes until golden brown. Cook longer for a crispier base. Repeat to make the remaining pancakes.


Step 6


Add your favourite toppings: avocado dip, basic chickpea hummus, roasted vegetables with tahini or scrambled eggs — and enjoy!


Wheat free and gluten free, chickpea flour (also known as gram flour) is a healthy alternative to white flour. It is a protein-rich breakfast with added fibre, folic acid, an array of minerals and low in fat, providing the right kind of energy to start the day.

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