*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.
Meet my newest breakfast love…she’s a beaut.
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.
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!
Jumbo Chickpea Pancake
Yield
1 large or 2 smaller
Prep time
Cook time
Total time
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.
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
- Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
- 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.
- Stir in the chopped vegetables.
- 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.
- 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.
- 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.
Tip:
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.
Nutrition Information
(click to expand)
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.
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 :)
Made these last night and topped with black beans, avocado, and salsa. They were wonderful. Great recipe!
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!!!!
Thanks Giovanna! Glad you enjoyed it :)
i love a savory breakfast like this and i’m always looking for gluten free options, so this is perfect!
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!!
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!
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.
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.
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!
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!
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! :)
I love savoury breakfasts too…and I’ve also been known to have dinner leftovers for breakfast. So good!
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!
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.
I’m happy you enjoyed the post! Sharing a new breakfast recipe on the weekend just felt right ;)
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 :)
That was fast! So happy you enjoyed it :)
Happy Sunday! Mmmm…I was wondering how to change up my breakfasts to get more protein – this looks perfect!
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!
Yum, socca is delicous! VegNews has a great recipe with sweet potato and apple; perfect fall recipe!
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. :) :) :)
aw you are too kind, thank you! Hope you enjoy it :)
Mmmm well I do have this chickpea flour at home and this pancake looks delicious! :) Thanks Angela !
I can definitely see why you’re excited about this! Delicious!
I cant wait to make this for breakfast!
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!
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! :)
Wow, thank you! That means a lot :)
Helloooooooo lunch!!
Just made this for lunch with Swiss chard and onion for the veggies! Thank you! I love your recipes!
Kaley
Hey Kaley, awesome! Thanks for letting me know.
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.
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.
Yupp! here’s how:
http://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm
Thanks heaps :)
I love it! Sounds reminiscent of omelets, but without the attempt to mimic eggs with tofu. I’ll have to try this.
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!
I love socca. I had it for dinner this evening, so filling. I like to make sweet ones as well as savoury.
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.
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!
Sorry, farinata de ceci!
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!!
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)
Thanks Angela for the helpful response.
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 :)
Yum. I also love chickpea flour pancakes, but really like the idea of a breakfast one with hummus, cashew cream and avo!
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!
I really want to start experimenting with more flours. This looks amazing!
Where did you buy your chickpea flour. I have only seen a mix of chickpea and mung or lima bean at Whole Foods.
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 :)
Hey Erin, so glad you enjoyed the casserole!
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
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!
This is so cool! Totally gonna try this out, thanks!:)
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.
Perfect recipe..definitely going to try it..thanks a lot
looks amazingly delicious, beautiful photos
I invite to my site, you get to watch your +1
You intrigue me girl! I never knew they made such a flour but then again, it seems they make flour from just about anything these days. Grass flour! Basil flour! Stiletto flour! It may be too early in the morning for me to comment without sounding like a loon.
Hey, snap! I attempted vegan chickpea pancakes last week. Admittedly yours look ten times better! www.thoughtfuleater.org/?p=1485
Love to try your take on this!
Looks delish as per the usual, Ange ;).
My Mum used to make us chickpea pancakes for dinner when we were little, paper thin and stuffed with chilli, cucumber, spring onion and hummus. This jumbo version looks fabulous!
Yum! Awesome pictures and what a great idea – love avocado on everything, I’ll have to try this one!!
Any idea what the carb content is?
Would it be “rollable” to use instead of pitas? For things like fajitas?
It might be, although you’d probably have to cook it for less time and play around with the recipe a bit. When I tried to fold mine it half, it cracked.
I love chickpea flour and make an awesome savory pancake with peas and onions. I have found that any batter with chickpea flour tastes really off but once it’s cooked it takes on an entire different flavor profile. I will have to try your pancake recipe!
Well this looks incredibly delicious!!! Can’t wait to try it out!