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
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In a bowl, whisk chickpea flour, water, turmeric, cumin, and salt into a smooth batter.
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Stir in chopped vegetables like onion, bell pepper, and spinach.
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Heat a non-stick skillet over medium heat and lightly oil it.
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Pour in batter to form a pancake about 4–5 inches wide.
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Cook for 3–4 minutes per side until golden brown and crispy.
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Repeat with remaining batter, adding oil as needed.
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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
