Can I make chickpea pancakes ahead of time?

Yes! Let your pancakes cool completely, and store them in an airtight container in the fridge for 1-2 days .

Is this recipe freezer-friendly?

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 .

Is chickpea flour good for baking?

Yes, chickpea flour creates a sturdy texture and is great for baking recipes like homemade gluten-free pizza crust , muffins, and gluten-free breads.

Does chickpea flour need to be soaked?

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.

Savory Chickpea Pancakes

Description

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!

Ingredients

Units Scale

Chickpea Pancakes:

1 1/4 cups (150 g) chickpea flour, also known as garbanzo bean flour
1 1/2 cups cold water
2 Tablespoons light olive oil or refined avocado oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Refined avocado or coconut oil for the pan

Filling Options:

Sauteed vegetables
Feta cheese
Salsa
Roasted red pepper sauce
Vegan cheese sauce or other creamy sauce of choice
Scrambled Eggs
Fresh herbs to garnish, optional

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Instructions

In a large bowl, whisk together chickpea flour, water, oil, salt and pepper. Let the batter sit for 15-20 minutes at room temperature.
While the batter is sitting, heat a griddle or pancake pan to medium-high heat and add 1 Tablespoon oil. While the pan is preheating, prepare the sauteed vegetables, if using, and other fillings. Once the batter is ready and the pan is hot, spoon 1/4 cup batter into the hot pan.
Quickly pick up the pan and rotate in a circular motion to evenly spread the batter. The batter should spread easily, if it doesn’t, thin with a little water. The thinner the pancake the easier it is to fold.
Cook until bottoms are lightly browned and bubbles form on top, about 2 to 3 minutes. Using a thin spatula, carefully flip pancakes over and cook until browned and cooked through.
Place pancakes on a large serving plate and repeat. The batter should make around 5 to 6 pancakes. Add more oil to the pan, if needed.
When serving, place pancakes on a plate and put filling ingredients on half of the pancake and fold over. Garnish with fresh herbs, if desired.
Store cooled pancakes in an airtight container in the fridge for 1 to 2 days.

Notes

Meal Prep – Batter can be made 1 to 2 days ahead and stored in the fridge, covered.

Cooking Tips – For thinner crepe-like pancakes use 1 cup flour (120 g) vs 1 ¼ cups flour.

Prep Time: 4
Rest Time: 15
Cook Time: 6 minutes per pancakes
Category: Main
Method: Stovetop
Cuisine: European

Nutrition

Serving Size: 1 chickpea pancake/crepe without filling
Calories: 139
Sugar: 2.7 g
Sodium: 18.5 mg
Fat: 6.4 g
Saturated Fat: 0.8 g
Carbohydrates: 14.9 g
Fiber: 2.8 g
Protein: 5.7 g
Cholesterol: 0 mg