While the batter is sitting, heat a griddle or pancake pan to medium-high heat and add 1 Tablespoon oil. Spoon ¼ cup batter into the hot pan. Cook until bottom is light brown. Flip and cook another 2-3 minutes.
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.
- Sauteed vegetables - Feta cheese - Salsa - Roasted red pepper sauce - Vegan cheese sauce - Scrambled eggs
These 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 or dinner!
FULL RECIPE AT: