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White Plate With Two Large Chickpea Pancakes On. One Folded Over. Lemon on the Plate and Green Cloth in Background.
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4.91 from 10 votes

Chickpea Pancakes

These delicious Chickpea Pancakes are healthy, tasty and protein-packed with added vegetable goodness. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Lunch or Dinner
Cuisine: Asian Inspired
Diet: Gluten Free, Vegan
Servings: 5 large pancakes
Calories: 150kcal
Author: Amy

Ingredients

  • 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.

Instructions

  • 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.

Video

Notes

  1. 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. 
  2. The salt greatly enhances the recipe. If cooking for a baby remove their portion before adding the salt.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. The facts are based on one large pancake when it makes 5. 

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 261mg | Potassium: 267mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2270IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg