Savory Chickpea Pancakes
These chickpea pancakes are a delightful twist on traditional pancakes, packed with protein and flavor. I love how versatile they are—perfect for breakfast, ...
Oh, let me tell you about these Savory Chickpea Pancakes!
They’ve become a staple in my kitchen because they’re not only easy to whip up but also incredibly satisfying.
I remember the first time I made them; I had a fridge full of veggies and a can of chickpeas, and I thought, why not?
They turned out so delicious that my friends devoured them and begged for the recipe.
They’re perfect for lazy weekend mornings or a quick dinner after a long day.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is not just nutritious but also gives these pancakes a lovely, nutty flavor. If you can’t find it, you can pulse dried chickpeas in a blender until fine, but it’s worth sourcing the flour. Nutritional yeast adds that cheesy flavor without any plant-based milk! Feel free to play around with the veggies; zucchini or bell peppers would also work well.
Tips & Notes
- •I keep my chickpea flour in a glass jar—keeps it fresh and easy to access!
- •If your batter is too thick, just add a splash more water. Consistency matters for that perfect pancake!
Recipe Variations
- •Sometimes I throw in some corn kernels for a sweet crunch.
- •You can spice things up by adding a pinch of cayenne or red pepper flakes for some heat!
Storage & Freezing
These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in a skillet or toaster oven to bring back that lovely crispiness!
Frequently Asked Questions
Can I make these pancakes ahead of time?
Absolutely! You can make the batter and store it in the fridge for up to 24 hours. Just give it a good stir before cooking. They also reheat well in a skillet.
What can I serve with these pancakes?
I love serving them with a side of avocado or a fresh salad. You could also drizzle a little tahini or vegan yogurt on top for extra creaminess.
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Ingredients
Instructions
- 1
In a mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk them together until well blended.
- 2
Gradually add the water to the dry ingredients, stirring to create a smooth batter. You want it to be pourable but not too runny, so adjust the water as needed.
- 3
Fold in the chopped spinach, halved cherry tomatoes, and any fresh herbs you’re using.
- 4
Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, pour in about 1/4 cup of batter for each pancake.
- 5
Cook for about 3-4 minutes, or until bubbles form on the surface and the edges start to look set. Carefully flip and cook for another 2-3 minutes on the other side until golden brown.
- 6
Remove from the skillet and keep warm while you repeat with the remaining batter. You can add more oil to the skillet as needed.
- 7
Serve warm, perhaps with a dollop of vegan yogurt or a sprinkle of extra herbs on top!
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