Description
Delicious and nutritious chickpea pancakes made from chickpea flour, perfect for a gluten-free and vegetarian breakfast or snack. These pancakes are easy to prepare, with options for both savory and sweet variations, and cook quickly on the stovetop to a fluffy, flavorful finish.
Ingredients
Pancake Batter
- 1/2 cup chickpea flour (60 grams)
- 1/3 cup + 1 tablespoon water (88 grams)
- 1/2 teaspoon baking powder (3 grams)
- 1/4 teaspoon salt (2 grams)
- Chopped green onions or fresh herbs (optional)
Sweet Pancake Variation
- 1/2 cup chickpea flour (60 grams)
- 1/3 cup water (75 grams; 2.5 oz.)
- 1 tablespoon maple syrup (22 grams)
- 1/2 teaspoon baking powder (3 grams)
- 1/2 teaspoon vanilla bean paste (2 grams)
- Pinch of salt
Instructions
- Prepare the Batter: Add all the pancake ingredients to a large bowl. Use a whisk to stir well, breaking up any lumps to achieve a smooth batter. Let the batter rest for 10 minutes to allow the ingredients to fully incorporate and the baking powder to activate.
- Heat the Skillet: Grease a skillet and warm it over medium-low heat. Test readiness by sprinkling a drop of water onto the skillet; when it sizzles and evaporates immediately, the pan is ready for cooking.
- Cook the First Side: Using a 1/4 cup measure, scoop the batter and pour it into the center of the skillet. Cook until bubbles begin to form in the center of the pancake, indicating it is ready to flip.
- Add Fillings (Optional): While the pancake cooks on the first side, sprinkle in additions such as freshly chopped herbs for savory or fresh blueberries for sweet pancakes to enhance flavor.
- Flip and Cook the Second Side: Carefully slide a spatula underneath the pancake and flip it over. Cook for an additional 1 to 2 minutes until the pancake is fully cooked through and lightly browned. Repeat with the remaining batter to make about 3 pancakes.
- Serve Warm: Serve the pancakes immediately with your favorite toppings. Recommended pairings include sliced avocado and salsa for savory pancakes or fresh fruit and maple syrup for sweet pancakes.
Notes
- Resting the batter is essential for better texture and fluffiness.
- Adjust heat as necessary to prevent burning while ensuring pancakes cook through.
- Feel free to double or triple the recipe for multiple servings.
- To make savory pancakes, omit maple syrup and vanilla bean paste and add herbs or green onions.
- For a vegan option, ensure maple syrup and other toppings fit your dietary preferences.
