Why You’ll Love This Recipe
Chickpea flour pancakes are not only healthy but also versatile and easy to prepare. The addition of turmeric and cumin provides an aromatic depth, while the chopped vegetables offer a satisfying crunch and extra nutrients. They’re naturally gluten-free and vegan, making them suitable for a wide range of dietary preferences. You can enjoy them on their own, topped with your favorite sauce or dip, or pair them with a side salad for a balanced meal.
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water
- ½ tsp turmeric powder
- ½ tsp cumin powder
- Salt to taste
- Chopped vegetables (onion, bell pepper, spinach)
- Olive oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a bowl, whisk together the chickpea flour, water, turmeric, cumin, and salt to form a smooth batter.
- Stir in the chopped vegetables of your choice (onion, bell pepper, spinach, etc.).
- Heat a non-stick skillet over medium heat and add a little olive oil to coat the bottom.
- Pour a small amount of batter into the skillet to form a pancake, about 4-5 inches in diameter.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve hot with your favorite sauce or dip.
Servings and Timing
This recipe makes about 4-5 pancakes and takes approximately 15-20 minutes to prepare and cook.
Variations
- Spicy Chickpea Flour Pancakes: Add some chili powder or finely chopped green chilies to the batter for a spicy kick.
- Herb-Infused Pancakes: Try adding fresh herbs like cilantro or parsley for an extra burst of flavor.
- Sweet Version: For a sweeter option, omit the spices and vegetables, and add a pinch of cinnamon and a drizzle of maple syrup to the batter.
Storage/Reheating
These pancakes are best enjoyed fresh but can be stored in the fridge for up to 2 days. To reheat, simply warm them in a skillet over low heat or microwave them for about 30 seconds. You can also freeze the pancakes for up to 1 month and reheat them as needed.
FAQs
1. Can I use regular flour instead of chickpea flour?
No, regular wheat flour will not give the same taste and texture as chickpea flour. Chickpea flour is essential for the unique flavor and gluten-free nature of the pancakes.
2. Are these pancakes vegan?
Yes, these chickpea flour pancakes are vegan and gluten-free, making them suitable for a variety of dietary needs.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking.
4. Can I add more vegetables to these pancakes?
Absolutely! You can add any vegetables you like, such as zucchini, tomatoes, or mushrooms, for more flavor and texture.
5. Can I use a non-stick pan to make these pancakes?
Yes, a non-stick pan works best for these pancakes, as it helps prevent sticking while allowing for easy flipping.
6. How do I make these pancakes crispier?
For extra crispiness, make sure the skillet is well-heated and use a little more oil while cooking.
7. Can I make these pancakes spicy?
Yes, you can add chili powder, cayenne pepper, or fresh chopped chilies to the batter for a spicier version.
8. How can I serve these pancakes?
You can serve these pancakes with a variety of dips, such as chutney, yogurt, or hummus, or enjoy them with a side salad.
9. Can I use other types of flour for these pancakes?
Chickpea flour is the best choice for this recipe, but you could experiment with other gluten-free flours, like rice flour, though the texture may vary.
10. How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days, or freeze them for up to a month.
Conclusion
Chickpea flour pancakes are a delicious, healthy, and versatile option for any meal of the day. With their rich flavor, protein-packed benefits, and easy preparation, they’re a perfect addition to your recipe rotation. Whether you enjoy them with a savory dip or alongside a light salad, these pancakes are sure to become a favorite!
Print
Chickpea Flour Pancakes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
These savory Chickpea Flour Pancakes are a gluten-free, vegan-friendly meal option made with chickpea flour, aromatic spices, and fresh vegetables. High in plant-based protein and fiber, they’re perfect for breakfast, lunch, or dinner. Quick to prepare and packed with flavor, these pancakes are a healthy and satisfying alternative to traditional pancakes—ideal for any time of day.
Ingredients
1 cup chickpea flour (besan)
1 cup water
½ tsp turmeric powder
½ tsp cumin powder
Salt to taste
Chopped vegetables (onion, bell pepper, spinach)
Olive oil for cooking
Instructions
-
In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt into a smooth batter.
-
Stir in chopped vegetables like onion, bell pepper, and spinach.
-
Heat a non-stick skillet over medium heat and lightly oil it.
-
Pour in batter to form a pancake about 4–5 inches wide.
-
Cook for 3–4 minutes per side until golden brown and crispy.
-
Repeat with remaining batter, adding oil as needed.
-
Serve hot with your favorite dip or sauce.
Notes
Add chili or herbs like cilantro for flavor variations.
For a sweet twist, skip spices and veggies, and add cinnamon or maple syrup.
Batter can be made ahead and stored for 24 hours in the fridge.
Store cooked pancakes in the fridge (up to 2 days) or freeze (up to 1 month).
Reheat in a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet-Cooked
- Cuisine: Indian
