These Savory Chickpea Pancakes are made with minimal ingredients for a flourless recipe that’s gluten-free, high fiber, and full of plant-based protein. Paired with savory fillings, they’re perfect for breakfast, brunch, dinner, and everything in between!
What Are Chickpea Pancakes?
Chickpea pancakes are a type of gluten-free pancake that are similar in taste to socca bread yet have a texture that is slightly thinner than the average pancake and is often considered to be more similar to crepes. Unlike traditional pancakes made with flour and sugar, this version is a savory, heartier alternative made with chickpea flour (also known as garbanzo bean flour) and oil. As a result, they have a thinner texture and are most often combined with herbs and seasonings.
Are They Healthy?
Yes! Not only are chickpea flour pancakes gluten-free, dairy-free, egg-free, and vegetarian, but they’re also loaded with plant-based protein and fiber to keep you feeling fueled and energized all day long.
What Do Chickpea Flour Pancakes Taste Like?
Chickpea flour has a fairly neutral, nutty taste. This means that chickpea pancakes easily adopt the flavor of whatever they are paired with. As a result, you can easily adjust the ingredients to satisfy your dietary needs and flavor preferences.
Benefits of Baking with Chickpea Flour
Plant-Based Ingredients You’ll Need
For this recipe, we’re giving you all the information you’ll need to create the best chickpea flour pancakes, but we didn’t stop there! We also combined them with a savory topping for an irresistible savory breakfast. However, feel free to mix and match your favorite toppings to satisfy your preferences. Here’s what you’ll need to get started:
For the Chickpea Pancakes
- Chickpea Flour (also known as garbanzo bean flour) – A gluten-free, plant-based flour alternative, chickpea flour is made by grinding whole dried chickpeas. To save time, we always make sure to keep a store-bought version on hand. However, for a budget-friendly recipe, you can easily make your own! Take a look at how it’s done here.
Note: Chickpea flour is not the same as besan or gram flour!
- Water – This is used in place of milk to create a smooth batter.
- Sea Salt – Just a pinch of salt enhances the rest of the ingredients for the ultimate savory recipe.
- Oil – We recommend using a neutral oil such as extra virgin olive oil or refined avocado oil.
- Flavor Additions: Include a combination of salt, pepper, garlic, and whatever herbs and spices you have on hand!
For the Filling Options
The process of making chickpea pancakes is a cross between the directions used to create crepes and pancakes. But don’t worry! It’s super easy to do. Just follow the steps below, and be sure to check the recipe card below for complete details.
- Prepare the Batter. Whisk the chickpea flour, water, oil, and seasonings together in a large bowl. Then, let the batter sit at room temperature.
- Heat the Griddle. In the meantime, warm a griddle or pancake pan, and grease it with oil.
- Cook the Pancakes. Spoon ¼ cup portions of the chickpea pancake batter onto the hot griddle/pan, and rotate it in a circle to smooth out the batter. Let the batter cook until the bottoms are lightly browned and small bubbles are forming on top. Then, flip them over and continue to cook until the batter is set. Repeat this process, greasing the pan as needed until all the batter has been used.
Cooking Tip: The batter should spread easily and have a crepe-like texture. If it doesn’t add a dash of water to the batter to thin it out. The thinner your pancakes, the easier they’ll be to fold!
- Serve. Arrange your toppings of choice on one side of your pancakes. Then, fold them over to form a pancake sandwich, and enjoy!
Commonly Asked Questions
Yes! Let your pancakes cool completely, and store them in an airtight container in the fridge for 1-2 days.
Yes, we love to keep a big batch on hand for quick meals. For easy serving, we recommend placing your cooked pancakes on a baking sheet and placing them in the freezer for 20-30 minutes or until solid. Then, wrap each pancake with plastic wrap, transfer them to a sealable bag, and keep them in the freezer for up to 3 months.
Yes, chickpea flour creates a sturdy texture and is great for baking recipes like homemade gluten-free pizza crust, muffins, and gluten-free breads.
No, you will add liquid to whatever chickpea flour is being used to make. So, there is no need to soak the flour in addition to what the recipe calls for.
Even More Gluten-Free Pancake Recipes
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!