*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!
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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.
Perfect recipe..definitely going to try it..thanks a lot
looks amazingly delicious, beautiful photos
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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!
This looks amazing! I agree that pancakes are better the bigger they are. :) I’m not really a sweet breakfast person, so I’d probably love this.
This looks like it would be awesome filled with anything you’d put in an omelette. Of course, I’m imagining some non-vegan fillings (smoked salmon/cream cheese/capers), but a rich mushroom risotto-type filling would be good, especially with a drizzle of truffle oil.
Thanks again, Angela, for all your great ideas! I’m all about a green smoothie in the morning – usually all I need – but sometimes you just want something, well, pancake-like, you know? This is so simple and satisfying, AND gluten-free, dairy free, but not flavor-free! Love it!!
Angela – did you try making them ahead and warming the next day or do they dry out? Think they would roll for a breakfast wrap?
This is very similar to tomato cheela (vegan omelet) .We usually serve it with a spicy onion chutney. Thanks for the recipe.
I haven’t had good luck in the past with chickpea flour either. You have just convinced me to give it another try. This sounds fantastic!
let me know what you think of it if you try it out. :)
I am living for this recipe. Beautiful post, beautiful photos. I usually only read recipes online and email them to my husband, but I will be MAKING this one!
Would this be similar to a Socca? It is making me drool.
I tried this out yesterday afternoon and it was delicious! I made a large batch and wrapped them up for lunches this week :)
This was so easy to make-and I made it at 6:30AM… so that says something. Even better than the simple recipe: it was absolutely delicious and filling. Also, it was so easy to flip! I’m used to not being able to flip things, so the final product gave me a sense of pride ;). I’m so glad I have a new breakfast option on my list! Thanks again, Angela!