Serves 2 to 3
Chickpea Flour Pancakes Ingredients
- 1 cup chickpea flour (I use Bob's Red Mill)
- 1/3 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 pinch of granulated sugar
- ½ tsp fine kosher or sea salt, more to taste
- 1 cup finely chopped fresh baby spinach
- ½ cup minced shallots or scallions
- 1/3 cup frozen sweet corn, thawed
- 1/3 cup roughly chopped fresh tomatoes
- 1 tsp grated fresh ginger (optional)
- 1 cup water, more if needed
- 4-5 Tbsp oil of your choice for the pan
Chickpea Chopped Salad Ingredients
Makes about 6 cup
- 15 oz can chickpeas, drained and rinsed
- 2 medium fresh tomatoes, chopped into small dice (about 2 cups)
- 2 medium shallots (or 1 large), minced (about ⅓ cup)
- 2 medium cloves garlic, minced to a paste, finely grated, or crushed through a garlic press
- 1 medium seedless cucumber chopped into small dice (about 2 cups)
- 2 Tbsp good extra-virgin olive oil
- Zest and juice of 1 large organic lemon (about ¼ cup juice)
- ⅓ cup minced fresh cilantro
- 1 tsp fine kosher or sea salt, more to taste
- ½ tsp ground cumin, more to taste
- ½ tsp cayenne powder, more to taste
- Freshly ground black pepper
As much as I love sweet pancakes, savory pancakes are really my go-to. And this recipe is one of my best! I eat these fluffy, protein-packed pancakes topped with chickpea salad at any time of day: breakfast, lunch, or dinner.
By Ramyaa Narayanan
In a deep mixing bowl, add the chickpea flour, almond flour, baking soda, pepper, cumin, turmeric, sugar, and salt. Give the dry ingredients a good mix with a whisk to thoroughly blend all the ingredients.
Slowly pour in the water, and whisk the mixture until you have a smooth batter with no lumps. The batter should have a pourable consistency, not too runny nor too thick. If too thick, you can stir in more water, 1 Tbs. at a time, as needed. Add the chopped spinach, chopped shallots, sweet corn, and ginger to the bowl. Give it a quick mix.
Set the batter aside to rest for 15 minutes. While the batter rests, prepare the chickpea salad (see recipe below).
Heat a well-seasoned cast iron skillet or a nonstick skillet over medium heat. Add 1/4 tsp. oil to the pan. Once the oil is hot, pour 1/3 cup of the batter into the pan. Let the pancake cook over medium heat until the top of the pancake is covered with bubbles, about 60 seconds. Drizzle another ¼ tsp. oil over the top of the pancake and then flip it, and cook until it is golden brown on the cooking side, about 60 seconds more. Lift an edge with a spatula to peek at the underside of the pancake. When fully cooked, transfer the pancake to a plate. Repeat the process to cook the rest of the pancakes.
Serve topped with the chickpea salad. I also love adding spicy tomatillo salsa and a drizzle of plain kefir if I have them on hand.
Chopped Salad Instructions
In a medium bowl, stir together the chickpeas, chopped tomatoes and shallots, olive oil, lemon juice, cilantro, and salt. Let the salad sit at room temperature for the flavors to meld while you cook the pancakes.
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