Introduction
Have you ever craved a hearty, protein-packed breakfast that doesn’t rely on eggs? If so, you’re in for a treat! These savory chickpea pancakes are not only incredibly delicious but also completely egg-free. Additionally, they’re packed with protein, fiber, and nutrients that will keep you energized throughout the day.
When I first discovered chickpea flour (also known as gram or besan flour), I was amazed by its versatility. Subsequently, after experimenting with different recipes, I created these savory chickpea pancakes that have become a staple in my kitchen. First, let me share why these pancakes are worth adding to your recipe collection, and then we’ll dive into how to make them perfectly every time.
Why You’ll Love These Savory Chickpea Pancakes
These savory chickpea pancakes stand out for several reasons:
- Plant-Based Protein: Chickpea flour contains approximately 20g of protein per cup, making these pancakes an excellent protein source.
- Naturally Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
- Customizable: You can add various herbs, spices, and vegetables to create different flavor profiles.
- Quick and Easy: The batter comes together in minutes, and the pancakes cook quickly.
- Budget-Friendly: Chickpea flour is relatively inexpensive compared to other specialty flours.
Furthermore, these savory chickpea pancakes are incredibly versatile. You can enjoy them for breakfast, lunch, or dinner. Above all, they make an excellent base for toppings like avocado, roasted vegetables, or a simple herb yogurt sauce.
Ingredients You’ll Need
Before we begin making these delicious savory chickpea pancakes, gather these simple ingredients:
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil (plus more for cooking)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric (optional, for color)
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/4 cup fresh herbs (parsley, cilantro, or chives)
- 1 small bell pepper, finely diced
The Secret to Perfect Savory Chickpea Pancakes
The key to making incredible savory chickpea pancakes lies in a few simple techniques. First of all, allowing the batter to rest is crucial. This step hydrates the chickpea flour properly and results in pancakes with better texture.
Secondly, ensuring your pan is properly heated before adding the batter will give you those beautiful golden edges. In addition, using a non-stick pan or a well-seasoned cast iron skillet makes flipping the pancakes much easier.
Finally, don’t overcrowd the pan. As a result of giving each pancake enough space, they’ll cook more evenly and be easier to flip.
Step-by-Step Instructions
Prepare the batter: In a large bowl, whisk together the chickpea flour, salt, cumin, and turmeric until well combined. Gradually add the water while whisking to avoid lumps. Then add 1 tablespoon of olive oil and whisk until smooth.
Rest the batter: Cover the bowl and let the batter rest for at least 30 minutes, or up to overnight in the refrigerator. This step is essential for achieving the perfect texture.
Add the vegetables: After the batter has rested, stir in the diced onion, minced garlic, fresh herbs, and bell pepper.
Cook the pancakes: Heat a non-stick pan or well-seasoned cast iron skillet over medium heat. Next, add a small amount of olive oil. Pour about 1/4 cup of batter into the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip and finish: Carefully flip each pancake and cook for another 2 minutes until golden brown and cooked through.
Serve warm: These savory chickpea pancakes are best enjoyed warm with your favorite toppings.
Delicious Topping Ideas
These savory chickpea pancakes are wonderfully versatile and pair well with numerous toppings. Here are some of my favorites:
- Sliced avocado and fresh tomatoes
- Roasted vegetables and tahini drizzle
- Greek yogurt with fresh herbs and lemon
- Sautéed spinach and mushrooms
- Hummus and roasted red peppers
Make-Ahead and Storage Tips
One of the best things about these savory chickpea pancakes is how well they store. Consequently, they’re perfect for meal prep.
To store: Place cooled pancakes in an airtight container with parchment paper between layers. They’ll keep in the refrigerator for up to 4 days.
To reheat: Warm in a skillet over medium-low heat for a minute on each side, or microwave for 20-30 seconds.
You can also freeze these pancakes for up to 3 months. After that, simply thaw in the refrigerator overnight before reheating.
Nutritional Benefits of Savory Chickpea Pancakes
These savory chickpea pancakes aren’t just delicious—they’re also nutritionally dense! Chickpea flour is rich in:
- Protein (20g per cup)
- Fiber (10g per cup)
- Iron
- Folate
- Phosphorus
- B vitamins
Additionally, the vegetables and herbs add vitamins, minerals, and antioxidants. Because of their balanced nutritional profile, these pancakes make a satisfying meal that keeps you full for hours.
Variations to Try
Once you master the basic savory chickpea pancake recipe, you might want to experiment with these delicious variations:
- Mediterranean: Add chopped olives, sun-dried tomatoes, and crumbled feta cheese.
- Indian-Inspired: Increase the cumin and add garam masala, coriander, and minced green chilies.
- Italian Herb: Mix in dried oregano, basil, and a handful of grated Parmesan cheese.
- Spicy Southwest: Add corn kernels, diced jalapeños, and chili powder.
Common Questions About Savory Chickpea Pancakes
Can I use canned chickpeas instead of chickpea flour?
Unfortunately, canned chickpeas won’t work as a substitute for chickpea flour in this recipe. However, you can make your own chickpea flour by grinding dried chickpeas in a high-powered blender until very fine, then sifting.
Are savory chickpea pancakes the same as socca?
Yes and no. These pancakes are inspired by socca (a French chickpea flatbread), but they’re slightly thicker and contain vegetables and herbs mixed into the batter.
Can I make the batter ahead of time?
Absolutely! In fact, making the batter ahead and refrigerating it overnight often improves the flavor and texture of the pancakes.
My pancakes are sticking to the pan. What am I doing wrong?
Make sure your pan is properly heated before adding the batter, and use enough oil to coat the surface. Additionally, a good non-stick pan or well-seasoned cast iron skillet works best.
Conclusion
These savory chickpea pancakes have become a beloved recipe in my kitchen, and I hope they’ll become a favorite in yours too! They’re not only delicious and versatile but also packed with nutrients and suitable for various dietary needs.
Whether you enjoy them for breakfast topped with avocado, as a light lunch with a side salad, or as a base for a heartier dinner, these savory chickpea pancakes are sure to impress. Most importantly, they prove that plant-based cooking can be both simple and incredibly satisfying.
Have you tried making savory chickpea pancakes before? If so, what are your favorite add-ins or toppings? Share your experiences in the comments below!
Description
Power up your day with savory chickpea pancakes—an egg-free, protein-rich, and gluten-free delight that’s quick to make, customizable with spices and veggies, and perfect for any meal.
Ingredients:
Instructions
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In a large bowl, whisk together chickpea flour, salt, cumin, and turmeric.
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Gradually add water while whisking to avoid lumps. Add 1 tablespoon olive oil and whisk until smooth.
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Cover and let the batter rest for at least 30 minutes.
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Stir in diced onion, garlic, herbs, and bell pepper.
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Heat a non-stick pan over medium heat. Add a small amount of olive oil.
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Pour 1/4 cup batter for each pancake. Cook for 2-3 minutes until bubbles form.
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Flip and cook for another 2 minutes until golden brown.
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Serve warm with your favorite toppings.
Nutrition Facts
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The batter can be made up to 24 hours in advance and stored in the refrigerator.
- These pancakes freeze well for up to 3 months.
- For a thinner pancake, add 2-3 tablespoons more water to the batter.
