MAIN DISHES
Chickpea Pancakes
This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on your favourite ingredients
HERO INGREDIENT
Chickpea Flour
Besan flour doesn’t contain gluten, so it makes a good substitute for wheat flour in gluten-free diets.
2-4
SERVES
30 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
Reviews(1)
Ingredients

1 small green chili, deseeded and finely chopped (less if for children) 

1/4 cup cooked (could be good-quality canned) chickpea, mashed

2 tablespoons red capsicum, finely chopped 

2 tablespoons yellow or orange capsicum, finely diced

2 tablespoons green capsicum, finely diced

1 green onion, bottom white portion, finely diced 

1 clove garlic, minced 

1/4 teaspoon red pepper flake (less if for children) 

1/2 cup chickpea flour/gram flour 

1/4 teaspoon baking powder

1/2 cup water 

2 tablespoons skim milk 

pinch of ground black pepper and salt 

Method

1.    Pre heat a medium skillet with a drizzle of olive oil and combine the green chili, chickpeas, all capsicums, green onion, garlic and red pepper flakes. Cook until softened. Don’t over-cook.  Set aside to cool.

2.    In a medium bowl combine the chickpea flour, baking powder, water, milk, pepper and salt.  Mix well and combine the vegetables.

3.    In a pre-heated nonstick skillet, over medium heat, pour the batter as you would a pancake.  Should take approximately 3 to 4 minutes each side.  I like to use a small pan to create mini chickpea pancakes.  Flip carefully. 

4.    Set aside and serve with maple syrup, hummus, salsa, mashed avocados, vegetables or labneh. The options are endless! 

Take note! This recipe uses the following:
GROUND BLACK PEPPER
RED PEPPER FLAKES
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