This recipe was originally published on Mar 19, 2018. It has been retested and updated with new photos and helpful tips.
- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
- Jump to recipe
Recipe characteristics
These chickpea flour pancakes are simple, nourishing, and very easy to prepare. They are made with chickpea flour as the main ingredient, which gives them a naturally savory flavor, a tender texture, and a satisfying amount of plant-based protein. The batter comes together quickly in one bowl, and the pancakes cook in just a few minutes on the stovetop.
This recipe is a great choice when you want a quick gluten-free breakfast, a light brunch, or a savory snack that can be served with dips, vegetables, herbs, and seeds. Because the pancakes are mild and versatile, you can keep them plain or add your favorite toppings when serving.
- Quick and easy to make
- Only 1 main ingredient needed
- High in protein
- High in fiber
- Ready in 20 minutes or less, depending on pan size and batch cooking
- Easy to serve with toppings of your choice
- Dietary requirements: plant-based, dairy-free, egg-free, gluten-free, nut-free, grain-free, and soy-free
Notes on ingredients
- Chickpea flour: Chickpea flour, also known as garbanzo flour, is a naturally gluten-free flour made from ground chickpeas. It is one of the more nutrient-dense gluten-free flours and is a useful ingredient for both sweet and savory recipes. It contains protein, fiber, and micronutrients, and it is lower in carbs and calories than traditional wheat flour. Since it is naturally gluten-free, it can be a good option for people with celiac disease, gluten intolerance, or a wheat allergy. If cross-contamination is a concern, choose chickpea flour that is labeled certified gluten-free.
- Water: Water hydrates the chickpea flour and helps create a smooth, pourable batter. Whisk it in gradually and make sure there are no dry pockets or lumps before cooking.
- Baking powder: Baking powder helps lighten the texture of the pancakes. Chickpea flour can be dense on its own, so this small addition makes the pancakes softer and more pleasant to eat.
- Turmeric: Turmeric is optional, but it adds a warm golden color and a subtle earthy note. Use a small amount so it does not overpower the flavor of the pancakes.
- Salt: Salt brings out the savory flavor of the chickpea flour. Add it to taste, especially if you plan to serve the pancakes with salty toppings such as hummus or sesame seeds.
- Olive oil: A little olive oil is used for cooking. It helps prevent sticking and gives the pancakes a lightly golden surface.
How to make it
Step 1
To make the chickpea flour pancake batter, add the chickpea flour, salt, turmeric, and baking powder to a mixing bowl. Stir the dry ingredients together until evenly combined. Mixing the dry ingredients first helps distribute the baking powder and seasoning throughout the batter.
Step 2
Add the water and whisk until the mixture is completely smooth. Take a little time with this step because chickpea flour can form small lumps. A smooth batter will cook more evenly and give the pancakes a better texture.
Step 3
Let the batter rest for a couple of minutes. This short resting time allows the chickpea flour to hydrate and makes the batter easier to work with. If the batter thickens slightly as it sits, whisk it again before cooking.
Step 4
Heat a skillet over medium heat. A properly heated skillet helps the pancakes set quickly and makes them easier to flip. Avoid using very high heat because the outside may brown too fast before the center has cooked through.
Step 5
When the skillet is hot, add a small amount of olive oil. Scoop the batter onto the skillet. One tablespoon of batter per pancake makes small pancakes that are easy to flip and serve, but you can make them slightly larger if you prefer.
Step 6
Cook the pancakes for a couple of minutes on the first side, or until the edges look set and the pancake can be lifted easily with a spatula. Flip and cook for another minute or two, until lightly golden. Repeat with the remaining batter, adding a little more oil to the skillet as needed.
Serving suggestion
These chickpea flour pancakes are delicious served warm, especially with savory toppings. They pair well with creamy spreads, fresh vegetables, herbs, and seeds. You can serve them as a quick breakfast, a light lunch, a brunch plate, or a simple snack.
- Serve with hummus and vegetables.
- Sprinkle with freshly chopped parsley and sesame seeds.
- Enjoy them plain as a simple high-protein gluten-free pancake.
- Serve them as a base for your favorite savory toppings.
If you enjoyed these chickpea flour pancakes, you may also like these gluten-free pancake ideas:
- Gluten-Free Purple Pancakes
- Chickpea Flour Chocolate Pancakes
- Buckwheat Flour Chocolate Pancakes
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback is always appreciated.
Chickpea Flour Pancakes
Nensi Beram
Ingredients
- 1-2 tablespoons olive oil
- 140 g chickpea flour
- 200 ml water
- 1.5 teaspoon baking powder
- 1/3 teaspoon turmeric optional
- salt to taste
Instructions
-
Stir together the chickpea flour, salt, turmeric, and baking powder in a mixing bowl.
-
Add the water and whisk until the batter is completely smooth and free from lumps.
-
Let the batter rest for a couple of minutes.
-
Heat a skillet over medium heat.
-
Once the skillet is hot, add a little olive oil. Spoon the batter onto the skillet, using about 1 tablespoon of batter for each pancake.
-
Cook for a couple of minutes on one side, until the pancake is easy to flip. Turn it over and cook for another minute or two, until lightly golden.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.