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Looking for a delicious and healthy breakfast or snack? These Savory Chickpea Flour Pancakes are packed with flavor and nutrients. Perfect for any meal of the day!
I first discovered Savory Chickpea Flour Pancakes during a trip to India. The vibrant spices and hearty texture won me over instantly. Now, I make them regularly for a quick and satisfying meal.
Get ready to cook up a storm with this easy and versatile recipe!
What to Expect
- Time: 20 minutes
- Difficulty: Easy
Before You Begin
Make sure you have all your ingredients prepped and ready. Chop your veggies ahead of time to make the cooking process smoother.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Chickpea flour (a.k.a. garbanzo bean flour) | 1 cup |
| Cumin powder | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Granulated garlic | 1/2 tsp |
| Paprika | 1/4 tsp |
| Salt and pepper | Dash |
| Baking soda | 1/2 tsp |
| Lime juice OR apple cider vinegar | 1 1/2 tsp |
| Water | 1/2 cup (plus more if needed) |
| Avocado OR grapeseed oil OR avocado cooking spray | As needed |
| Veggie Mix-ins: Chopped mushrooms, onions, zucchini, sundried tomatoes | To make 1 cup total |
| Easy Avocado Spread: Ripe avocado | 1/2 large |
| Cilantro | 1 Tbsp |
| Lime juice | Squeeze |
Step-by-Step Guide
- In a medium bowl, whisk together chickpea flour, cumin and turmeric powder, granulated garlic, paprika, salt, pepper, and baking soda.
- Add water and lime juice/apple cider vinegar, mix well to incorporate. The resulting mixture should be thicker than pancake batter. If it’s too thick, add more water, one tablespoon at a time. If it’s too thin, add more chickpea flour.
- Preheat a large nonstick/cast iron skillet. Add 1 Tbsp avocado or grapeseed oil OR spray with cooking spray.
- Chop up the vegetables while the skillet is heating. Mix the chopped vegetables into the batter mixture. It’s OK if it looks like there isn’t enough batter – just make sure that all veggie bits are covered.
- Spoon the batter onto the preheated skillet to form 1/2 inch-thick pancakes. Cover with a lid, and cook over medium heat for 2-3 minutes, or until the bottom looks golden brown.
- Flip, cover again, and cook 2 minutes more. Repeat with the rest of the batter.
- Make Easy Avocado Spread while the chickpea pancakes are cooking. Mash the avocado in a small bowl, add cilantro, and squeeze a lime wedge on top. Mix and set aside.
- Once the Savory Chickpea Flour Pancakes are done, serve right away with the avocado spread. Enjoy!
Pointers for Perfection & How to Store
For extra crispy Savory Chickpea Flour Pancakes, make sure your skillet is well-heated before adding the batter. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven before serving.
For another delicious recipe, check out Gluten Free Red Lentil Pancakes.
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Savory Chickpea Flour Pancakes
- Total Time: 25
- Yield: 4 pancakes 1x
- Diet: Gluten Free
Description
These Savory Chickpea Flour Pancakes are a high-protein, plant-based breakfast that eats like a veggie omelet. Made with nutrient-dense chickpea flour (besan) and loaded with fresh vegetables and spices, they are naturally gluten-free, vegan, and incredibly satisfying. Perfect for a quick savory breakfast or a light lunch.
Ingredients
— The Batter —
1 cup chickpea flour (besan or garbanzo bean flour)
¾ cup water (plus 1–2 tablespoons more if needed)
½ teaspoon baking powder (adds fluffiness)
½ teaspoon ground turmeric (for golden color)
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
— The Veggie Mix-ins —
¼ cup red onion, finely diced
¼ cup red bell pepper, finely diced
¼ cup fresh spinach, chopped
2 tablespoons fresh cilantro or parsley, chopped
1 small jalapeño or green chili, minced (optional, for kick)
— For Cooking —
1 tablespoon olive oil or avocado oil
Instructions
1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the chickpea flour, baking powder, turmeric, cumin, garlic powder, salt, and pepper.
2. Make the Batter: Pour in the water while whisking constantly to prevent lumps. Continue whisking until the batter is smooth. It should be slightly thicker than crepe batter but thinner than American pancake batter (pourable consistency).
3. Add Veggies: Stir in the diced red onion, bell pepper, spinach, cilantro, and jalapeño. Let the batter rest for 5–10 minutes. (This allows the chickpea flour to absorb moisture and removes any gritty texture).
4. Heat the Pan: Heat a non-stick skillet or cast-iron pan over medium heat. Brush lightly with olive oil.
5. Pour: Pour about ⅓ cup of batter into the pan. Use the back of a spoon to gently spread it into a 5-inch circle. (Do not make them too thick, or the middle won’t cook).
6. Cook: Cook for 3–4 minutes. You will see bubbles form on the surface and the edges will look matte and dry.
7. Flip: Carefully flip the pancake. Cook for another 2–3 minutes on the second side until golden brown and crispy in spots.
8. Serve: Transfer to a plate. Repeat with the remaining batter. Serve warm with chutney, Greek yogurt, or avocado slices.
Notes
Flour Note: Chickpea flour (Besan) is naturally high in protein and fiber. It has a distinct earthy flavor that mellows out beautifully once toasted in the pan.
Batter Consistency: If the batter becomes too thick while sitting (chickpea flour is thirsty!), add a splash of water to loosen it up.
Vegetables: Chop your veggies very finely! Large chunks will make the pancakes hard to flip and may result in uncooked centers.
Storage: These pancakes store well in the fridge for up to 4 days. Reheat them in a toaster or dry skillet to crisp them back up.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian-Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 2
- Sodium: 310
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 7
- Cholesterol: 0
Your Burning Questions Answered!
- Can I make Savory Chickpea Flour Pancakes ahead of time?
- Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the pancakes just before serving.
- What can I serve with Savory Chickpea Flour Pancakes?
- These pancakes are great with a side of fresh salad, yogurt dip, or even a spicy chutney.
Can I freeze Savory Chickpea Flour Pancakes?
Yes, you can freeze the cooked pancakes. Just reheat them in a toaster oven or skillet before serving.
Dig In & Enjoy!
These Savory Chickpea Flour Pancakes are a versatile and delicious addition to any meal. Whether you’re looking for a quick breakfast, a hearty lunch, or a satisfying dinner, this recipe has got you covered. Enjoy the savory flavors and the nutritional benefits of chickpea flour!
For more delicious ideas, follow me on Pinterest.