Chickpea Flour Pancakes - Sweet & Savory

February 14, 2019

 

 

There are just some mornings when the craving for pancakes strikes, and nothing else will do! When that happens, I love making these chickpea flour pancakes.

 

I always keep chickpea flour on hand because it is so versatile! It's high in protein with a very mild flavor, making it a great flour to use in baking, especially if you are not adding in any eggs (the protein serves as the binder).

 

I make these pancakes often for breakfast or a snack, and occasionally modify the recipe to create a savory version for lunch! Check out both versions below, so you never have to make the very cumbersome choice of - sweet or savory?? 

 

 

Chickpea Flour Pancakes

yields 3 large or 4 small pancakes 

 

Sweet:

1/2 cup chickpea flour 
1/4 teaspoon salt 
3/4 teaspoon baking powder 
1-2 tablespoons sweetener of choice (coconut sugar, maple syrup, agave, etc.) 
1/2 teaspoon vanilla extract 

1 tablespoon melted coconut oil 
3/4 cup water

 

Combine all dry ingredients and mix well. Add in the liquid ingredients and stir to combine.

 

Start with 1/2 cup of water and whisk. Add more as necessary so that the texture is slightly runny or “pourable”, but still thick enough that the pancakes will hold their shape.

 

Ladle about 3 tablespoons of batter on a lightly oiled non-stick skillet and cook for 2-3 minutes, until bubbles appear on the surface. Flip and cook on the second side for about a minute. 

 

Serve with your favorite yogurt, maple syrup, honey, jam, fresh fruit, or whatever your heart desires!

 

 

Savory:

1/2 cup chickpea flour

3/4 teaspoon baking powder

2 tablespoons nutritional yeast 

1 teaspoon onion powder

1/4 teaspoon garlic powder 

1/4 teaspoon turmeric powder

1/2 teaspoon salt 

1 tablespoon avocado or coconut oil 
3/4 cup water

 

 

 

 

Follow directions above, first combining the dry ingredients, and then adding in the liquids. Mix well until the batter is smooth and slightly runny. Cook for 2-3 minutes on the first side, flip, and cook for a minute on the second side. 

 

My favorite ways to enjoy these are topped with avocado or tahini, and served with sauteed vegetables. 

 

 

 

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