Savory Chickpea Pancakes with Chickpea Salad

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

Pancake Instructions

Step 1
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.

Step 2
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.

Step 3
Set the batter aside to rest for 15 minutes. While the batter rests, prepare the chickpea salad (see recipe below).

Step 4
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.

Step 5
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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