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

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chickpeapancake 0362   Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch!

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

Jumbo Chickpea Pancake

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

By

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

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
Total 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.
 

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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{ 203 comments… read them below or add one }

Emma September 15, 2013

I love chickpea flour pancakes. I’ve never had them for breakfast before but for lunch or dinner spread with a layer of hummus or cashew cheese and then topped with olives, slow-roasted tomatoes and basil is mighty delicious.
Will have to try your version :)

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Erika Siemsen January 28, 2014

Made these last night and topped with black beans, avocado, and salsa. They were wonderful. Great recipe!

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Giovanna September 15, 2013

Dear Angela I love socca, so I am trying this recipe for sure!
Also I was so happy to open the last issue of the Canadian Living magazine and see you there!!!! The blogger of the month!,,, Congratulations you glow girl!!!!

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Angela (Oh She Glows) September 15, 2013

Thanks Giovanna! Glad you enjoyed it :)

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Marissa@ohhhsolovely September 15, 2013

i love a savory breakfast like this and i’m always looking for gluten free options, so this is perfect!

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Bulut September 15, 2013

Wow I really wasn’t expecting another recipe so soon but thought I’d check anyway and I’m glad I did. The pancake looks delish. I’ll be trying it tomorrow morning for breakfast since I have all the ingredients. Thanks!!

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Laura Hall September 15, 2013

Socca is the best! You can literally throw any flavor in it. I do a apple breakfast version with cinnamon and topped with fresh apples. It makes a great pizza base too!

Never added backing powder before – I ll try that next time!

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Kai September 15, 2013

This looks fantastic! Making a savory pancake never occured to me. I’ve been searching for an omellete like recipe, but I’ve always hated the texture of eggs. This fits exactly what I’ve been seeking all along. Thanks for sharing this.

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Carie September 15, 2013

I’ve been planning on making something like this! There are tons of recipes on the web but none had grabbed me yet. This looks perfect. I’ll make it as soon as I get some peppers.

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J September 15, 2013

Indians make this with the array of spices and call it “chilro.” It never occurred to me that I could make it western style. :) Looks delicious!

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Katy @ Katy's Kitchen September 15, 2013

For a while I was the same (always had oats or smoothies for breakfasts) but I’ve been having this sort of breakfast more often recently and I love it! It’s amazing what having a savoury, fibre-filled breakfast can do to your day. I have yet to try chickpea flour (mostly because I just couldn’t imagine it in sweet baked goods) so this seems like the perfect option. Pinned!

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Alex @ Kenzie Life September 15, 2013

I would’ve never thought of this kind of recipe! I’ve never used chickpea flour but because I’ve had great success with your other recipes, I’m willing to give it a go! I have to say I love your savory breakfast posts! I find that the earlier I wake up, the less I crave sweeter breakfasts (like oatmeal) and the more I want something savory. Love the weekend post as well! :)

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Angela (Oh She Glows) September 16, 2013

I love savoury breakfasts too…and I’ve also been known to have dinner leftovers for breakfast. So good!

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Alex @ Kenzie Life September 17, 2013

That’s an awesome idea!! Why wait until lunch? It’s tough when I’ve got great leftovers and all I really want is to get to lunch or dinner already!

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Carmi September 15, 2013

Angela, Thank you for a savory option for breakfast. I am also tired of smoothies and overnight oats every morning. A nice surprise seeing a new post on a Sunday am! I am glad I checked, just in case.

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Angela (Oh She Glows) September 16, 2013

I’m happy you enjoyed the post! Sharing a new breakfast recipe on the weekend just felt right ;)

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Gabriella September 15, 2013

I just made this and it is so good, quick and easy! This is definitely going to be a staple for me. Thanks for the amazing recipe :)

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Angela (Oh She Glows) September 16, 2013

That was fast! So happy you enjoyed it :)

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Emily - It comes naturally blog September 15, 2013

Happy Sunday! Mmmm…I was wondering how to change up my breakfasts to get more protein – this looks perfect!

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sylvia September 15, 2013

The only way I ever liked chickpea flour was by using it to dredge onion slices and frying them. Not the healthiest but definitely tasty when used on top of curries or soups. Definitely going to try this recipe out! Cheers!

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Suzanne @ hello, veggy! September 15, 2013

Yum, socca is delicous! VegNews has a great recipe with sweet potato and apple; perfect fall recipe!

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Kiran September 15, 2013

Lady, your blog just gets better and better. As a new vegan it has become my go-to for all recipes. Consistently delicious and simple to prepare. And today I was thinking…what can I do with this big bag of Chana flour (chickpea) in my cupboard that has been mocking me for months. So you mind read too. :) :) :)

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Angela (Oh She Glows) September 16, 2013

aw you are too kind, thank you! Hope you enjoy it :)

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Sonal September 15, 2013

Mmmm well I do have this chickpea flour at home and this pancake looks delicious! :) Thanks Angela !

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Katrina @ Warm Vanilla Sugar September 15, 2013

I can definitely see why you’re excited about this! Delicious!

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Miss Scarr September 15, 2013

I cant wait to make this for breakfast!

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Jennifer September 15, 2013

Oooh. I know I seriously need to cut down on the gluten in my life and this looks like a delicious and comforting way to do just that. Thanks for the recipe!

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Mary Beth September 15, 2013

Not only does this recipe look delicious, but these are some of your best photos!! So light and vibrant- Makes me want to take a bite out of the computer screen! :)

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Angela (Oh She Glows) September 16, 2013

Wow, thank you! That means a lot :)

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kreachr September 15, 2013

Helloooooooo lunch!!

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Kaley September 15, 2013

Just made this for lunch with Swiss chard and onion for the veggies! Thank you! I love your recipes!

Kaley

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Angela (Oh She Glows) September 16, 2013

Hey Kaley, awesome! Thanks for letting me know.

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Brittani September 15, 2013

Oh, this looks fantastic! I have definitely had bad experiences with chickpea flour, but I think this could be the trick to making it scrumptious.

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Emma (This Kind Choice) September 15, 2013

I’ve never tried chickpea flour but this looks delicious! Is possible at all to make your own by grinding chickpeas to a flour in a coffee grinder? I’m not sure where I would find chickpea flour here.

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Candice September 16, 2013
Emma (This Kind Choice) September 29, 2013

Thanks heaps :)

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Cherie September 15, 2013

I love it! Sounds reminiscent of omelets, but without the attempt to mimic eggs with tofu. I’ll have to try this.

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Averie @ Averie Cooks September 15, 2013

A few years ago when socca and socca cakes and chickpea flour seemed to be all the rage, I wanted to try it out, but never did. I love the look of your giant cake and it reminds me of those creations I used to see (but a million times prettier!) Gorgeous, Angela!

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Lauren (@PoweredbyPB) September 15, 2013

I love socca. I had it for dinner this evening, so filling. I like to make sweet ones as well as savoury.

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Carol Friendly September 15, 2013

i have used chickpea flour in many recipes: pakora batter: chickpea flour, rice flour, curry spices; dip veggies ( like broccoli florets or cauliflower or potato slices) in the batter and deep fry in ghee (clarified butter) until golden brown. Take out and drain. Chickpea flour treats: combine butter and chickpea flour and stir fry it until it is golden brown. then add powdered sugar to taste. roll into balls and let set overnight or in fridge. I haven’t tried the pancakes, but if you add a tablespoon or two of rice flour, it will make it a little crispier, and not soggy.

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Danielle September 15, 2013

Oh my I love socca! Italians make this too as street food and call it farina de ceci, delicious! My husband and I made this one a week for awhile topped with homemade bruschetta topping and some homemade guacamole, its too good!

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Danielle September 15, 2013

Sorry, farinata de ceci!

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Anna {Herbivore Triathlete} September 15, 2013

Does it taste like chickpeas? I love chickpeas so if it does that would be perfect. Your photos are gorgeous and definitely make me want to eat this jumbo chickpea pancake with that delightful cashew cream and avocado, yummmm!!

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Angela (Oh She Glows) September 16, 2013

I find chickpea flour tastes like a stronger more concentrated version of chickpeas, if that makes any sense? but in this recipe, it’s not overpowering (to me anyway)

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Anna {Herbivore Triathlete} September 16, 2013

Thanks Angela for the helpful response.

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Claire (Eat Well. Party Hard.) September 15, 2013

Oh heeeell to the yes! I fell a little bit in love with chickpea flour over the summer. It’s pretty tough to find where I’m living now, but once I’m back in Western civilization, I’m gonna be all up on this recipe. Beautiful :)

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Lindsay at Kitchen Operas September 15, 2013

Yum. I also love chickpea flour pancakes, but really like the idea of a breakfast one with hummus, cashew cream and avo!

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Angela @ Eat Spin Run Repeat September 15, 2013

Oh my gosh, she is indeed a beaut!!! I haven’t really cooked with chickpea flour very much, but now you’ve convinced me to try it. If I’m not having a smoothie for breakfast, my other go-to’s tend to be savoury – this totally fits the bill!

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Charlie September 15, 2013

I really want to start experimenting with more flours. This looks amazing!

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Shaun September 15, 2013

Where did you buy your chickpea flour. I have only seen a mix of chickpea and mung or lima bean at Whole Foods.

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erin September 15, 2013

This looks awesome!

I will have to pickup some of this flour. I just made your naughty and nice casserole tonight and it was delicious! Thanks for all the effort you put in :)

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Angela (Oh She Glows) September 16, 2013

Hey Erin, so glad you enjoyed the casserole!

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Ricki September 15, 2013

I LOVE savory chickpea pancakes for breakfast!!! Love, love, love!! This one is soooo pretty and I bet tastes just amazing with that mix of veggies. And really, who DOESN’T want to eat a pancake as big as their head-?? :D

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Catherine @ Chocolate & Vegetables September 15, 2013

Mmmmm, socca. I used to cook with that stuff quite a bit, but haven’t seen it in any of my usual markets since I moved a year ago….you’re inspiring me to locate some!

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Vivi September 16, 2013

This is so cool! Totally gonna try this out, thanks!:)

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Sushma September 22, 2013

I grew up in India eating these kind of pancake. You can buy “Besan” much cheaper from indian grocery shop. I made mine with chopped fresh spinach. you can also add pinch of cumin seed powder.

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