Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch!

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*waves hello*

Miracles do happen…I’m posting on a weekend. It takes a lot of motivation for me to post on a Sunday morning, but I simply couldn’t wait another day to share this recipe with you! It’s that good.

Today’s recipe features chickpea flour, an ingredient you haven’t seen much on this blog. Chickpea flour is high in protein (7 grams per 1/4 cup according to Cuisine Soleil) and it’s naturally gluten-free making it friendly to our gluten sensitive friends. It also boasts 3 grams of fibre per 1/4 cup. I soon found out what a filling breakfast it makes!

After having a few bad experiences with chickpea flour recipes in the past, I almost crossed it off my list forever. I find the earthy, beany flavour of chickpea flour can be overwhelming if not balanced by other ingredients and it can take some getting used to, at least it did for me. This weekend, I decided to take another crack at it and I’m so glad I did.

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Meet my newest breakfast love…she’s a beaut.

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In case you can’t tell by the photo, this is a huge pancake about the size of a 10-inch skillet! I had to plate it on my extra-large round plate because it wouldn’t fit on my regular round plates. Who doesn’t want to eat a pancake bigger than their head? Noooooobody! After a few trials of this pancake, I finally nailed the consistency of the batter and flavour I was going for.

Best of all, it takes only 10 minutes to whisk together the ingredients and then another 10 minutes or so to cook. I also expect it’s quite versatile so feel free to change up the mix-ins and toppings. I think a sautéed mushroom, onion, and chive topping would be especially nice, especially with some cashew cream! One large pancake has around 14-15 grams of protein; add some toppings and you can easily hit 20 grams of protein without much effort.

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I topped it with avocado, hummus, salsa, red pepper flakes, and a spicy cashew cream – a tasty change up from my normal breakfasts of smoothies and vegan overnight oats. This would also make a fun lunch or dinner too!

veganchickpeapancake

4.9 from 55 reviews
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Jumbo Chickpea Pancake

Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free

By

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

Yield
1 large or 2 smaller
Prep Time
Cook time

Ingredients:

  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water
  • For serving: salsa, avocado, hummus, cashew cream (optional)

Directions:

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Tips:

Notes: 1) For the cashew cream, see this recipe. I added red pepper flakes into the blender to make it spicy. 2) You can make this recipe into 2 smaller pancakes if desired.

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As you can see from the photo, this isn’t your regular fluffy pancake. Chickpea flour makes this pancake very dense and filling. I find the flavour can take some getting used to, but I really enjoy it prepared this way. On that note, I’m off to make another one! I’d love your feedback on this recipe if you make it.

On another note, Eric thinks he fixed the printing issue that a few of you were having with the new recipe display. It appears that those of you using Internet Explorer 8 web browser were having issues with printing, but it should be fixed now. If anyone has any further issues, please let us know! Everything looks good on our end.

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{ 23 comments… read them below or add one }

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Nasıl Yapılır Tarifleri June 5, 2017
Recipe Rating:

delicious recipe and photo. i like pancake

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Julie May 20, 2017
Recipe Rating:

Hi Angela, I made the chickpea pancake today for lunch and I’m happy to report it was awesome! I have made quite a few of your recipes and they have all been amazing. I’m going to order your cookbook on Amazon today. Thanks very much, Julie

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Angela Liddon May 23, 2017

Hi there, Julie, thanks so much! I’m so happy to hear you’ve been enjoying my recipes. I hope you just love the cookbook when it arrives.:)

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Axelle April 15, 2017
Recipe Rating:

Thanks so much! Really yummy :o)

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Clara March 5, 2017
Recipe Rating:

So amazing!!!! We topped ours for dinner tonight with hummus and water sautéed onions, mushrooms, and peppers. This will be a weekly dinner for sure. Where has this been all my life? Thanks for sharing!

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James February 7, 2017

I’ve always made farinata/cecina on my largest pre-heated cast iron pan in the oven. After the pan is hot, you can add some olive oil and whatever diced or thinly sliced veggies you like and continue cooking in the oven for a few minutes. Then add the batter and back in the oven it goes. It cooks through in 12-18 minutes, depending on thickness, and you don’t have to flip it. I try to make the batter (just chickpea flour, water, salt, olive oil) the day before and leave it on the counter overnight to slightly ferment; the flavor becomes more complex and delicious. Spices/herbs go in right before it goes in the oven.

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JQ Parry February 7, 2017
Recipe Rating:

Just wanted to tell you how much I love this recipe! When I first told my husband we were going to be eating vegan meals for a week, he looked at me like I’d just slapped him in the face (he’s such a carnivore!). But when I made this for him he absolutely loved it. He’s even requested that I keep chickpea flour on hand so I can make them all the time.

Seriously, thanks for sharing! This recipe is not only delicious but it is a breeze to make and it can be completely prepped ahead of time. I even used ziploc bags to prep a few bags of ‘pancake mix’ for the week to save time in the morning.

Perfect!!! It is hands down my new favorite thing to cook.

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Angela Liddon February 8, 2017

Sounds like this was a big hit! I’m so happy to hear it. :)

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Ana January 10, 2017

Hi!
Can the pancakes be made and stored for some days in the fridge? I find hard to cook in the mornings as I don’t have a lot of time. The recipe looks amazing!! Definitely will try it! Thanks!

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Christine January 14, 2017

Yes, I’ve done it. you can either re-heat in the microwave or in the oven.

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Michele January 8, 2017
Recipe Rating:

The photography is beautiful. Great website. And your cook book is awesome.
I have been making this garbanzo/ chickpea flour for many years after I discovered “socca” for a wheat free/ sugar free/ vegetarian (yogurt) household. I use it as a pizza crust. Yum. And when I went to an Indian restaurant they made this with onions, and cilantro in the batter. Yum. I appreciate the comment above about asofoetida. I will try it with that tonight.
After starting to use garbanzo flour instead of wheat flour, I was able to “up the weight” by 20# at the gym. Probably because of the high protein content of garbanzo flour.
When I visit my dad, I take garbanzo flour with me to make my breakfast “toast/ pancake” in a cast iron pan.
Garbanzo flour is a great addition to our diet.
Vegan. gluten Free. No sugar. High protein. Thank you for sharing the recipe and photos.

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Diane January 7, 2017
Recipe Rating:

I made this THREE times this week. The directions are easy to follow and the pancake serves as a base for a wide variety of toppings. One day I will try adding a little sugar to the batter and top with fruit and pastry cream for a dessert.

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NP January 6, 2017
Recipe Rating:

Having just been diagnosed with Celiac and living with a super-low-fat vegan, this is my beloved new, quick go-to recipe. Thank you so much!

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jen December 27, 2016
Recipe Rating:

We made this in a small skillet, letting it cook about 3 minutes each side. It was so delicious! More like an omelet than a pancake. Yum!

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Angela Liddon December 28, 2016

Happy to hear it was a hit, jen!

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Teresa December 12, 2016
Recipe Rating:

I’ve made this recipe as-is several times and it works well with so many different toppings! Sometimes I even use these like a tortilla and wrap things up in them.

Do you think it would be possible to make waffles out of this recipe?

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Jen December 3, 2016
Recipe Rating:

Delicious! I generally make a big breakfast on weekends that I am not working. I was running out of ideas since we became vegetarian (and are working on becoming vegan). This was absolutely delicious! It will be a regular item on my big breakfast menu. I’m hoping there will be a recipe for chick pea flour quiche one day. ;-) Thanks for another great recipe!

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Zuzana August 31, 2016
Recipe Rating:

Just tried these pancakes with young green onions, sliced arugula and kale in the batter. Topped them with vegan oyster sauce and a bit of sriracha chili sauce. So easy and quick, whole family loved them. Honestly the quickest tasty meal I’ve come across in a long time. Also easy on the budget!. A definite keeper.

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Angela Liddon August 31, 2016

I’m so glad to hear they were a hit!

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Trevor August 7, 2016
Recipe Rating:

Made these for the parents on sunday brunch. Delicious. Pinapple habanero sauce on top.

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Monika July 15, 2016
Recipe Rating:

Amazing, soooo good, I am adding this recipe to my favourites!!! Thank you for sharing it!

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Alyssa July 10, 2016
Recipe Rating:

Seriously AMAZING. I love how dense and filling it is. Can’t wait to play around with different spices and veggies!

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CycleAZLindyB July 7, 2016
Recipe Rating:

OMG!! Just made this for the first time for lunch. AMAZING! Will make this again and again.

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