Easy Gluten-Free Vegan Chickpea Pancakes for Breakfast Lunch 🥞💪🌱
Ingredients:
1 cup / 120g Chickpea Flour (Besan)
1 cup / 240ml Water (or plant-based milk for richer flavor)
0.5 tsp Baking Powder
0.25 tsp Turmeric Powder (optional, for color)
0.25 tsp Cumin Powder (optional, for savory flavor)
0.5 tsp Salt, or to taste
Pinch of Black Pepper
Optional additions: chopped cilantro, finely chopped onion, spinach
Oil for cooking (like avocado or olive oil)
Directions:
1. In a medium bowl, whisk together the chickpea flour, baking powder, turmeric (if using), cumin (if using), salt, and pepper.
2. Gradually whisk in the water (or plant milk) until you have a smooth, relatively thin, lump-free batter, similar to crepe batter.
3. Stir in any optional additions like cilantro or chopped onion if desired.
4. Let the batter rest for 10-15 minutes. This helps improve the texture.
5. Heat a lightly oiled non-stick skillet or griddle over medium heat.
6. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Gently spread it slightly with the back of the spoon if needed.
7. Cook for 3-4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the other side until golden brown and cooked through.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
9. Serve warm, plain or with savory toppings like avocado, salsa, or chutney.
Recipe Information:
Preparation Time: 5 min (+ 10 min resting) | Cooking Time: 15 min | Total Time: 30 min | Calories per Serving: approx 100-120 per pancake | Number of Servings: 4-6 pancakes
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