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