These delicious Chickpea Pancakes are packed with protein and a dose of vegetable goodness. You can enjoy them as large, crepe-style pancakes or as smaller bite-sized finger food. Perfect for both adults and little ones.
I am often contacted by readers reaching out to me for allergy-friendly recipes. One of my most viewed recipes is my lentil pancakes and I think the main reason they are so popular is that they are gluten, dairy and egg free. These Chickpea Pancakes tick the same allergen-friendly boxes and I know they will be just as popular!
Reasons to Love These Pancakes
- Protein Packed: Chickpea flour is a good source of plant-based protein, making these pancakes a satisfying and nutritious choice to fuel your day.
- Versatile: Whether you prefer the as large crepe-style pancakes or smaller bite-sized versions, you can adapt the size and toppings to suit your preference.
- Easy to Make: These pancakes are straightforward to prepare with the majority of time on vegetable prep. Once the vegetables are ready, the batter comes together quickly and easily.
- Allergen friendly: Gluten-free, dairy-free and egg-free making them a perfect option for those with dietary restrictions or allergies.
Ingredient Information (& Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Chickpea Flour: The star ingredient of the pancakes, chickpea flour provides a nutty flavour and rich source of protein. Also known as gram, besan, or garbanzo bean flour.
- Spring Onion: Adds a touch of freshness and mild onion flavour.
- Carrot: The addition of grated carrot brings out a subtle sweetness to balance out the earthiness of the chickpea flour.
- Bell Pepper: Diced bell peppers add a touch of crunch and sweetness. If you aren't a fan of bell pepper you can skip it or add extra grated carrot.
- Turmeric: Added for flavour and also adds colour to the pancakes.
- Cumin Seeds: Infused the pancakes with a flavour. You can skip or replace with a little cumin powder or curry powder.
- Coriander / Cilantro: Provides freshness. You can substitute with parsley for a different flavour profile.
- Olive Oil: Used for frying the pancakes, you can substitute with any neutral-flavoured oil.
Step By Step Instructions
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of this post.
- Prepare Batter: Mix together chickpea flour and warm water until smooth. Set aside as you prepare the vegetables.
- Sauté Vegetables: Heat olive oil in a medium/large skillet over medium heat. Add the carrot, pepper, onion, turmeric and cumin seeds. Cook until softened (around 4-5 mins)
- Combine Vegetables and Batter: Add the carrot mixture to the chickpea batter along with the chopped coriander and salt (if using). Stir until fully combined.
- Fry: You can either make large, crepe-style pancakes or smaller tablespoon-sized pancakes. Heat a non-stick skillet over medium heat. Add a little olive oil to the pan and rotate the pan to evenly spread the oil.
Crepe Style Pancakes: Add approx. ⅓ cup (80ml) of the batter into the skillet and rotate the pan to spread the batter. Turn up the heat to medium-high and cook the pancake for around 2-3 mins. Use a spatula to check the underside of the pancake to ensure it is browned before flipping. The pancake should lift away easily from the pan. Flip and cook for a further minute.
Small Pancakes: Add a tablespoon of the batter to the pan and repeat to fill the pan, leaving enough space in case the pancakes spread. Cook for around 2 minutes on each side. You want to look for bubbles forming and your pancakes should be able to be flipped easily. Flip and cook for a further minute.
- Batter Ingredients: You can make chickpea pancakes with just chickpea flour and water. Chickpea flour does, however, have an earthy flavour that can be a little overwhelming for kids (and adults) and may take a little bit of time to get used to. So, to the batter, I have added:
- Grated Veg: I added grated vegetables, not only for nutritional purposes but also for flavour. The carrot adds a bit of sweetness that works well with the batter.
- Herbs and spices: To help balance out the flavour, I have added herbs and spices. You can alter the amounts to suit your taste.
- Of course, what you choose to add to the batter is optional and you can tailor the recipe to suit your child's flavour preferences.
- Batter Consistency: You may have to vary the amount of water you use slightly. Try frying one first, it should crisp up well and bubbles should form on top. I have included photos but it is hard to tell the consistency in a photo. You will get a feel for the right consistency.
- Oil: The amount of oil you use will depend on the pan you use. I recommend using a nonstick pan and you will find you need very little oil. You can use a spray oil to reduce the amount needed.
- Heat: The trick to creating these pancakes is to get the correct temperature. You want to get a high enough temperature to crisp up the pancake but you need to be careful not to burn them. I found a medium-high heat worked well.
- When to Flip: Once you start seeing pin holes on top and you can easily slide a pancake flipper under the pancake, you are ready to flip.
Made with wholesome ingredients, chickpea pancakes are delicious and filling at any time of the day.
- Breakfast: To reach our vegetable intake target we should really start the day with some veggies. These pancakes are a great way to start the day right. I'd serve them along with some chopped fruit and maybe some yoghurt for dipping.
- Lunch: Make large, crepe style, pancakes and use them as a wrap. Fill them any way you wish. We love them with shredded chicken, avocado, salad leaves and smoked paprika dip.
- Dinner: My kids love these served with curry or a meal that has a lot of sauce to dip them in.
Chickpea flour, also known as gram flour, garbanzo bean flour or besan, is simply finely milled chickpeas. It is a great source of protein, fibre, and vitamins and is naturally gluten-free.
It is a dense flour and a good, gluten-free, binder making it fantastic for use in fritters. Mixed with other flours, it is great to use when making quick bread, muffins, and cakes.
You can buy chickpea flour in many supermarkets now, I usually find it in the health aisle or the Asian food aisle. You can also pick it up in health stores or in Asian food markets.
Alternatively, you could try making your own, using dried chickpeas. I have never tried making it but here are some instructions if you fancy giving it a go.
Babies can typically start eating chickpea pancakes once they have been introduced to solid foods, from 6 months plus. Just ensure that the vegetables have been finely chopped/grated and that you skip any added salt.
If your baby hasn't already tried chickpeas or any of the ingredients within this pancake you should start by introducing a small amount for the first few servings and watch closely.
Smaller tablespoon-sized pancakes will be perfect for little hands.
Before storing allow the pancakes to cool completely to avoid condensation and sogginess.
Refrigerate: Stack the pancakes, separating each with a sheet of parchment paper. Place the stack of pancakes in an airtight container for up to 2 days.
Freeze: Individually wrap the larger pancakes in plastic wrap and then transfer them to a freezer-safe bag or container. For the smaller pancakes, place them on a baking tray on a single layer and freeze until solid. Once solid transfer to a freezer-safe bag for up to 2 months.
More Pancake Recipes to Try...
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- 1 cup (120g) Chickpea flour
- 1 ½ cups (375ml) Warm water
- 2 tablespoon Olive Oil
- 1 Carrot, finely grated
- ¼ Red Bell Pepper (Capsicum) finely chopped
- 1 Spring onion finely chopped
- ¼ teaspoon Ground turmeric
- ¼ teaspoon Cumin seeds
- 2 tablespoon Coriander (cilantro) finely chopped
- ½ teaspoon Salt *Do not add if making for baby.
- In a mixing bowl add the chickpea flour and then slowly add the water, whisking continually, to form a smooth, lump-free batter. Set aside.
- In a frying pan, heat ½ tablespoon of the oil over a medium-high heat. Add the carrot, pepper, onion, turmeric and cumin seeds. Reduce the heat to medium-low and cook until softened (around 4-5 mins)
- Add the carrot mixture to the chickpea batter along with the chopped coriander and salt (if using). Stir until fully combined.
- Heat a nonstick frying pan over a medium-high heat. When hot add a drizzle of the olive oil (or alternatively use a spray oil and rotate the pan to evenly spread the oil.
Large Crepe-Style Pancakes
- Add approx. ⅓ cup (80ml) of the batter into the skillet and rotate the pan to spread the batter. Turn up the heat to medium-high and cook the pancake for around 2-3 mins. Use a spatula to check the underside of the pancake to ensure it is browned before flipping. The pancake should lift away easily from the pan. Flip and cook for a further minute.
- Remove pancake from the pan and repeat with the remaining mixture.
Small Tablespoon Sized Pancakes
- Add a tablespoon of the batter to the pan and repeat to fill the pan, leaving enough space in case the pancakes spread. Cook for around 2 minutes on each side. You want to look for bubbles forming and your pancakes should be able to be flipped easily. Flip and cook for a further minute.
- Remove pancakes from the pan and repeat with the remaining mixture.
- The amount of oil you need will depend on your pan. I find I can use very little when using a non-stick pan, a light spray is usually enough.
- The salt greatly enhances the recipe. If cooking for a baby remove their portion before adding the salt.