Chickpea Pancake

This is a great snack option, pre-workout, lunch option and even breakfast! Wow! And on top of that, it's an easy and super nutritious recipe!

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Why are you going to love this recipe

Chickpea flour is rich in nutrients, including protein, as well as being a naturally gluten-free flour. In our Power Kitchen, this flour has a special place, mainly because it replaces eggs! When making quiches or other recipes, this flour is the most correct one to use.

This pancake is almost a mix between pancake and omelet, but vegan. But calm down, if you don't like the taste of eggs, don't worry! It doesn't taste like egg unless we use black salt - a salt rich in sulfur, which gives the flavor of egg in recipes.

Chickpeas or garbanzo beans are rich in protein, carbohydrates and fiber, and so is their flour. So it's a great pre- and post-workout option.

Tips for following the recipe

Let's see each ingredient and what the replacement options are!

Chickpea flour: this flour is worth a try if it is new to you. It definitely helps a lot in texture and flavor. We can replace it with other flours, such as whole wheat or oat flour, but varying the amount of water. The batter needs to be a little more liquid than a conventional pancake batter.

Nutritional Yeast: This is an optional but well-recommended ingredient. Not just for the flavor the yeast delivers, which gives it a cheesy flavor. But also because it is a source of vitamin B12 and good for our gut bacteria.

Onion powder: we can replace it with garlic powder or any other seasoning of your choice.

Baking soda: it has sodium, which in itself replaces salt. Baking soda is an ingredient in baking powder and in this recipe it helps to make the dough softer. Don't want to use it? No problem, go ahead! Maybe just add a pinch of salt.

Seasonings: as we are talking about powdered onion, we can use other seasonings you want. Here in this recipe we use ground black pepper.

Chickpea pancakes!

Prep time

30 min

Ingredients

1 cup chickpea/garbanzo beans flour

1 cup water

2 tbsp nutritional yeast (optional)

1 tsp onion powder

1/2 tsp baking soda

Black pepper

Method

1. See above for instructions on ingredients and their possible substitutions!

2. In a bowl, combine all dry ingredients: chickpea flour, nutritional yeast, powdered onion, baking soda and pepper.

3. Mix well and dissolve any flour pellets that may exist.

4. Add water and mix until smooth.

5. Heat a non-stick skillet - with your hand you can feel if the surface has already heated up. Don't touch it, just place your hand above it! :)

6. Ladle the batter in the skillet and turn the pancake over once the top is cooked through.

7. Follow in the same way until the dough is finished.

8. Enjoy!

* We can consume the pancakes hot or at room temperature.

** They are delicious with tomatoes, green salads, cucumbers, or with some sauce!