Looking for a delicious, nutritious, and vegan-friendly breakfast or snack option? Our chickpea pancake recipe vegan is a fantastic choice that combines the rich protein of chickpea flour with vibrant spices and fresh ingredients.
These pancakes are naturally gluten-free, easy to whip up, and perfect for anyone looking to enjoy a savory treat without eggs or dairy. Whether you’re a seasoned vegan or just dipping your toes into plant-based cooking, this recipe promises a delightful texture and flavor that will satisfy your palate and keep you energized throughout the day.
What makes these chickpea pancakes truly special is their versatility. You can customize them with your favorite herbs, veggies, or toppings, making each bite exciting and unique.
Plus, they’re a great way to add more plant protein into your diet in a fun and tasty form. Ready to get cooking?
Let’s dive into this simple yet flavorful vegan chickpea pancake recipe that you’ll want to make again and again!
Why You’ll Love This Recipe
This vegan chickpea pancake recipe is a game changer for busy mornings and healthy snacking. Here’s why it stands out:
- High in protein and fiber: Chickpea flour is packed with nutrients that keep you full longer.
- Gluten-free and allergen-friendly: Perfect for those with dietary restrictions.
- Quick and easy: No soaking or complicated prep needed—just mix and cook!
- Customizable flavor: Add herbs, spices, or veggies to match your mood.
- Deliciously savory: A perfect alternative to traditional pancakes, great for breakfast, lunch, or dinner.
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water (adjust for batter consistency)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon baking powder (optional for fluffiness)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons oil (for cooking)
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or frying pan
- Spatula
- Measuring cups and spoons
- Chopping board and knife
Instructions
- Prepare the batter: In a mixing bowl, sift the chickpea flour to remove lumps. Add the turmeric powder, cumin seeds, baking powder (if using), and salt. Mix well.
- Add water gradually: Slowly pour in the water while whisking to create a smooth, pourable batter. The consistency should be similar to pancake batter—not too thick or runny.
- Mix in veggies and herbs: Fold in the finely chopped onion, tomato, green chilies (if using), and cilantro. Season with freshly ground black pepper to your liking.
- Heat the pan: Place a non-stick skillet over medium heat and add a little oil to coat the surface.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Spread it gently into a circle about 5-6 inches in diameter.
- Cook until golden: Allow the pancake to cook for 2-3 minutes or until the edges start to lift and bubbles form on the surface.
- Flip carefully: Use a spatula to flip the pancake and cook the other side for another 2-3 minutes until golden and cooked through.
- Repeat: Continue with the remaining batter, adding oil to the pan as needed.
- Serve warm: Enjoy these savory vegan chickpea pancakes hot off the skillet.
Tips & Variations
For fluffier pancakes, don’t skip the baking powder!
- Add veggies: Try grated zucchini, spinach, or bell peppers for extra nutrition and color.
- Spice it up: Incorporate spices like smoked paprika, chili powder, or garam masala for different flavor profiles.
- Make it sweet: Omit the savory add-ins and add a pinch of cinnamon and maple syrup to transform these into sweet pancakes.
- Serving sauces: These pancakes pair wonderfully with vegan yogurt, chutneys, or tahini sauce.
- Batch cooking: Double the recipe and freeze cooked pancakes. Reheat in a toaster or skillet for a quick meal.
Nutrition Facts
| Nutrient | Per Serving (2 pancakes) |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
| Fat | 5 g |
| Sodium | 350 mg |
Serving Suggestions
These chickpea pancakes are incredibly versatile and pair well with many accompaniments. For a traditional touch, serve with a dollop of vegan yogurt or your favorite chutney.
A side of fresh salad or sautéed greens can make this a full meal. For a heartier option, try topping with avocado slices, roasted vegetables, or a drizzle of tahini sauce.
Want to explore more wholesome recipes? You might enjoy our Thelma Sanders Squash Recipe for a comforting vegetable dish or the Pickled Cherry Pepper Recipe to add a tangy crunch to your meals.
Conclusion
Our vegan chickpea pancake recipe is a fantastic way to enjoy a nourishing, protein-packed meal that’s both flavorful and easy to prepare. Perfect for any time of the day, these pancakes offer a delightful twist on traditional breakfast fare while meeting dietary needs for gluten-free and vegan lifestyles.
The recipe’s flexibility allows you to customize and experiment with your favorite flavors and ingredients, making it an excellent staple in your cooking repertoire.
Whether you’re looking for a quick weekday breakfast or a savory snack, these chickpea pancakes will not disappoint. Don’t hesitate to try our other creative recipes like the Peanut Butter Gelato Recipe for a sweet treat or the Bariatric Meatloaf Recipe for a hearty vegan-friendly dinner option.
Happy cooking and enjoy your wholesome chickpea pancakes!
📖 Recipe Card: Chickpea Pancake Recipe Vegan
Description: A savory and protein-packed vegan chickpea pancake perfect for breakfast or brunch. Quick to prepare and naturally gluten-free.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil or vegetable oil
Instructions
- In a bowl, whisk chickpea flour, turmeric, cumin seeds, baking powder, and salt.
- Slowly add water and whisk until smooth batter forms.
- Stir in chopped onion, tomato, chili, and cilantro.
- Heat a non-stick pan over medium heat and add a little oil.
- Pour 1/4 cup batter onto the pan and spread slightly.
- Cook for 3-4 minutes until bubbles form and edges firm up.
- Flip and cook the other side for 2-3 minutes until golden.
- Repeat with remaining batter, adding oil as needed.
- Serve warm with chutney or vegan yogurt.
Nutrition: Calories: 180 | Protein: 8g | Fat: 6g | Carbs: 22g
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