I’ve been using my pancake recipe for years but I hardly ever make savory pancakes. In a spark of creativity I experimented in the kitchen and the result were these savory chickpea pancakes. I was very happy with taste and consistency so I decided to share the recipe with you!
Pancakes – sweet or savory?
In my childhood I often had pancakes with apple compote and banana – sometimes we would also add a chocolate spread. Very seldom was a savory pancake version. When you think about it, savory pancakes are nothing else than a thin flatbread or thicker wraps. Those of you who tried African food might have experienced the pleasure of having the Ethiopian Injera which is made of teff flour. They are literally one of my favorite foods and I really need and want to learn how to make them myself. Anyways, that’s another topic!
Chickpea Pancakes as Alternative?
I really like to have savory dishes for lunch and because I had chickpea flour in my pantry I just started this experiment. First I wanted to make an omlette kind of dish but then I changed my mind to these pancakes ad decided to fill them afterwards. It was a success! The chickpea pancakes turned out super delicious and the texture is great as well. They are a great change to the regular pancakes and are perfect for those, who crave a savory breakfast.
As filling I can highly recommend some pan-fried and marinated tofu or also tempeh if you prefer that. Before I add any other filling I spread some hummus or vegan cream cheese on the finished pancake – my boyfriend also loved it. In Germany we have some great alternatives to ‘regular’ cream cheese which is made on almond-base. What you end up having in or with your pancake is, however, still up to you and your individual preferences.
Attention: Chickpeas
Often when I prepare myself pancakes for breakfast I am really unpatient and take them out when they are not even fully baked through. Usually that’s not a problem. However, for this pancakes recipe I would really recommend baking the pancakes as long as possible. Chickpea flour is often made of raw chickpeas. Raw chickpeas usually lead to stomach aching so just make sure to heat the pancakes well and bake them a little longer than you might be used to 🙂
These Chickpea Pancakes are…
- vegan
- glutenfree
- ideal for a savory breakfast
- ein perfect light lunch
- a wonderful wrap alternative
- savory
- delicious with a tofu or tempeh filling
In case you give any of my recipes a try I would love to hear some feedback in the comments or a rating. If you decide to share your recreation on Instagram, don’t forget to tag me with @sheloveseating so I don’t miss your post and can share your version.
PS: If you really love chickpeas then you should give my creamy pumpkin soup with chickpeas a try 🙂
Savory Chickpea Pancakes
Ingredients
- 200 g chickpea flour
- 1 tsp kala namak salt
- 2 tsp baking powder
- 2 tbs corn starch
- 1/2 tsp turmeric powder
- 100 g soy yoghurt
- 250 ml cold water
Instructions
- First mix all dry ingredients in a bowl.
- Then add water and soy yoghurt and stir until there are no chunks left. Chickpea flour tends to soak up a lot of water so if the dough gets too thick just add a little more water.
- Now heat some oil in a pan (I use coconut oil).
- Add some of the pancake dough in the pan and spread it as big as you would like your pancake to be.
- Bake the pancake well and until golden from both sides. Heat is important in this case because then the chickpea flour doesn't stay raw.
- Serve warm with the filling or topping of your choice.