Loaded with protein, fiber, omega 3 and 6, iron, and a bunch of vitamins, chickpea pancakes make a healthy and hearty meal that can be eaten for breakfast, lunch, or dinner. These pancakes are easy to make and a tasty alternative to traditional pancakes. With this recipe calling for red onions, curry powder, and cayenne pepper, these chickpea pancakes are sweet, savory, and spicy. It's a good recipe to use when trying to cut down on wheat flours or just to spice things up.
Ideal for vegans, those with gluten sensitivities, or anyone who likes spicy flat breads. This recipe for chickpea pancakes can easily be modified to accommodate people with celiac disease by ensuring that the oats used are pure oats that are free of cross-contamination with wheat species.
Chickpea Pancake Recipe
Things You'll Need:
- A skillet (preferably a cast iron skillet)
- A mixing bowl
- A whisk or fork
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients for Chickpea Pancakes: Makes Four Large Pancakes.
- 1 cup ground whole oats or quick oats (pure oats that are free of cross-contamination to make celiac friendly)
- 1 cup chickpea flour (chana masala flour)
- 1 teaspoon aluminum free baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons of mild curry powder
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne (use more or less to control spice level)
- 1/2 of 1 large red onion minced
- 3 to 8 cloves of minced garlic
- 1 cup water
How to Make Chickpea Pancake Batter
- Combine all dry ingredients in bowl and mix.
- Add wet ingredients to dry and mix.
- Let stand for 5 to 10 minutes.
- After batter has become quite thick, add more water if needed to restore a thick, pourable consistency.
- Heat cast iron skillet over medium heat.
- Add oil to skillet.
- Pour desired pancake size into hot skillet and smooth out if peaked in the middle.
- Cook until golden brown on both sides (2 to 5 minutes).
What to Put on Chickpea Pancakes
Serve with a spicy chili sauce on the side or smothered in almond butter, a few tablespoons of hemp hearts, and a dollop or two of maple syrup.