Chickpea Flour Pancakes

Prep: 10 mins

Cook: 15 mins

Servings: 4 (about 8 pancakes)

Category: Breakfast

Ingredients

  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1 tablespoon olive oil (plus more for cooking)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 cup finely chopped vegetables (e.g., onion, bell pepper, spinach)
  • Optional: fresh cilantro or yogurt for serving

Nutrition (per serving, about 2 pancakes, without optional add-ins)

Calories: 150
Total Fat: 6g
Cholesterol: 0mg
Carbohydrates: 18g
Sugars: 3g
Protein: 6g

Instructions

  1. In a large bowl, whisk together the chickpea flour, baking powder, cumin, turmeric, garlic powder, salt, and black pepper until well combined.
  2. Gradually add the water and 1 tablespoon of olive oil to the dry ingredients, whisking until the batter is smooth and free of lumps. It should have a thin, pourable consistency similar to crepe batter. If using chopped vegetables, stir them into the batter now.
  3. Let the batter rest for 5-10 minutes to allow the chickpea flour to hydrate, which helps improve texture.
  4. Heat a non-stick skillet or griddle over medium heat and lightly coat with olive oil. Pour about 1/4 cup of batter onto the skillet, spreading it slightly with the back of a spoon into a 5-6 inch circle.
  5. Cook for 2-3 minutes, until the edges look set and bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed.
  6. Serve warm, topped with fresh cilantro or a dollop of yogurt if desired. Enjoy your chickpea flour pancakes as a savory breakfast or light meal!