This recipe was originally published on Mar 19, 2018. It has been retested and updated with new photos and helpful tips.
Recipe characteristics
- Quick and easy to make
- Only 1 main ingredient needed
- High in protein
- High in fiber
- They can be ready in 20 minutes or less
- You can add 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 is also known as garbanzo flour. It is one of the most nutrient-packed gluten-free flours available. It is high in protein (1 cup contains more than 20 g of protein), fiber, and micronutrients and lower in carbs and calories than traditional wheat flour. Being naturally gluten-free, it is great for people with celiac disease, gluten intolerance, or wheat allergy. However, if you’re worried about cross-contamination, make sure you buy flour that is certified gluten-free.
How to make it
Step 1
To make chickpea flour batter stir together the chickpea flour, salt, turmeric, and baking powder.
Step 2
Add water and whisk together until blended completely making sure to eliminate all of the lumps.
Step 3
Let the batter sit for a couple of minutes.
Step 4
Heat a skillet over medium heat.
Step 5
When it is hot, add a little bit of olive oil. Scoop the batter (I used 1 tablespoon of batter for each pancake) and pour it onto the skillet.
Step 6
Cook for a couple of minutes on one side (until you can easily flip a pancake). Flip pancake and cook for another minute or two until lightly golden.
Serving suggestion
- Serve with hummus and vegetables.
- Sprinkle with freshly chopped parsley and sesame seeds.
If you enjoyed this recipe, here are a few more favorites:
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea Flour Pancakes
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
- To make chickpea flour batter stir together the chickpea flour, salt, turmeric, and baking powder.
- Add water and whisk together until blended completely making sure to eliminate all of the lumps.
- Let the batter sit for a couple of minutes.
- Heat a skillet over medium heat.
- When it is hot, add a little bit of olive oil. Scoop the batter (I used 1 tablespoon of batter for each pancake) and pour it onto the skillet.
- Cook for a couple of minutes on one side (until you can easily flip a pancake). Flip pancake 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.
2 comments
When I make these I add sautéed veggies to the batter before I fry them.
That sounds delicious, Paula! Thanks for your feedback!