*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:
- For the cashew cream, see this recipe. I added red pepper flakes into the blender to make it spicy.
- 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 was very sceptical about any type of chickpea flour pancakes (made by me LOL). I have failed so many in the past so I did not expect anything out of this. But to my surprise it turned out AMAZING. I am already dreaming about other variations of spices and toppings… It is a like a new world opened up in front of me :)
And I have to add it was very filling. I was full with half of the serving. The rest will be great afternoon snack :)
Would love to see similar creations to this made by you.
Thank you for sharing this recipe.
The taste and structure of this dish put a smile on my face and generally made my day!
Thank you again! :)
Thank you so much for this great recipe. I made the batter with spices, but no veggies. It turned out perfectly! I sauteed a tomato and some onion to put on top. It was delicious, and a great way to get protein. I think this will become a go to breakfast/lunch for me.
I loooove these chickpea pancakes. I used leeks and sundried tomatoes as my additives with reg. Pepper, no pepper flakes. Which next time I will use the flakes and not reg. Pepper.
These will definitely be a staple with me. They pair well with apples, if you have room to eat them. The pancakes are so filling, I couldn’t eat the apples…which was A-OK.
I also used bobs red mill garbanzo bean flour. (It was what I had on hand)
Does anyone have recommendations on where to find chickpea flour in the US? I’ve looked at multiple stores and haven’t seemed to have any luck.
I often find it in the health food section of the grocery store as Garbanzo bean flour, and Bob’s Redmill makes a garbanzo and fava bean flour that I’ve seen a lot in regular grocery stores. Otherwise, Whole Foods and local health food stores have it…or, in a pinch, Amazon. :)
hmmm….an interesting recipe – i’ve got to try this one!
Hello Angela!
I recently stumbled across your blog in a transition from gluten-free to Vegan/gluten-free, and I’m so thrilled to find such a great resource! I came home tired tonight and made this pancake. It was so simple to prepare, but so satisfying. I ate it with hummus, avocado, and a handfull of greens. Wonderful. Thanks for a great recipe!
Here in India, this is very common . Also known as ‘chilla’ or ‘ulta’ , the latter name being in my mother tongue..This is very commonly prepared in my house. We add cumin powder, pinch of asafoetida, chopped onions, finely cut green chillies, turmeric and red chilli powder. Asafoetida is a pungent spice prevents gastric troubles which can happen when one consumes chickpea/ chickpea flour. Your recipe has interesting ‘add-ons’ to go along with this pancake. I would love to try them.
Hey! Once again, this was UH-MAZING. I cannot think of a recipe of yours that hasn’t been a success in my kitchen. At first I was having problems with the pancake sticking to the skillet, but adding more oil solved the issue. The flavour and texture was more like a handmade corn tortilla for me, still delicious. I topped it with mashed beans, marinated mushrooms, salsa and some greens. Thank you very much :)
Hey! Once again, this was UH-MAZING. I cannot think of a recipe of yours that hasn’t been a success in my kitchen. At first I was having problems with the pancake sticking to the skillet, but adding more oil solved the issue. The flavour and texture was more like a handmade corn tortilla for me, still delicious. I topped it with mashed beans, marinated mushrooms, salsa and some greens. Thank you very much :)
Read more: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz3v4RCy0OT
Wow! Tried it and loved it. Another fantastic recipe .. very quick and easy to make. Thanks for sharing!
Wow so delicious!
This inspired me to make creamy mushroom and spinach pancakes :D
AND they are vegan
https://wearesavoury.wordpress.com/2016/02/28/savoury-pancakes/
This was incredible. I cannot describe how satisfying it is to have eaten a super savoury hearty brunch! I’ve been searching for something like this- I’m a new vegan and I’ve been eating so much toast for breakfast I have turned into a loaf of bread! This what I made- the pancake (fried onion, garlic and rosemary added to batter) with fried mushroom, smoked tofu (mind blowing) homemade hummus, cucumber, chopped fiery pepper and sun dried tomatoes. I’m stuffed. I’m in love with it. It’s so versitile it’s a stock cupboard staple
Hi Maddie, so glad you enjoyed the recipe! That brunch sounds delish :)
I stumbled upon this recipe today, and it was delicious. Tried with my non stick ceramic coated crepe pan, and it stuck like crazy. Tried it in another pan with olive oil, and all was fine.
I am wondering on your measuring method for the flour. Do you use the exact 1/2 cup being 60 grams, do you scoop it into the measuring spoon, or do you scoop the flour and level it off?
Sooooo good. Tasted like an omelet to me. I added minced mushrooms to mine, and used shallot instead of green onion. Topped one with avocado and salsa, and the other with Miyokovegan butter. Highly recommend this recipe.
This recipe is really wonderful! I also added nutritional yeast, paprika, onion powder, and turmeric and it turned out great!
So happy you like the recipe, Dee! Those additions sound absolutely wonderful. :)
This crepe is great. I have served it to guests as an appetizer twice with mango chutney and the amazing cashew cream. What a hit.
I’m so happy to hear the recipe’s a hit, Anne! Thanks for the comment. :)
I made this and it was DELICIOUS. I put an egg in the recipe and adjusted the water amount. It made the pancake a little less dense. Topped with Baba Ganoush. Really recommend the chili flakes…gives it a lovely warmth. So yummy. Going to make it for my lunch again and again
I just found this recipe as I’m trying out vegan/vegetarian alternatives to regular breakfasts. And I must say it was really delicious. I love falafels so chickpea flour pancakes was almost a given. The pancake fell apart even though I cooked it for 7-8 minutes before turning it over. But the taste was great anyway.
We love these! In fact, now we think we can survive as vegans! :) Seriously, it is nice to have a new breakfast option, especially when it is so delicious! We save bits of our veggies from the previous day to add. Fantastic!
Quick and Easy to make love it!