Savory Golden Chickpea Pancake

Author: Lily Mazzarella

Savory Golden Chickpea Pancakes - Lily Mazzarella Santa Rosa Nutritionist
Behold the savory pancake: made with protein and fiber-rich chickpea flour, these pancakes are delicious topped avocado slices, Dandelion-Pistachio Pesto, or Herb and Chive Cashew Cheese. Kids love them, too—and you can hide veggies inside!

Ingredients

2/3 c + 1 tbsp chickpea flour (Bob’s Red Mill or Liv Organics sprouted are good choices)
2/3 c water
1/2 c shredded zucchini
1-2 tbsp thinly sliced green onion or chives
1/2 tsp lemon juice or apple cider vinegar
1/4 heaped tsp baking soda
1/2 tsp ground cumin
1/4-1/2 tsp turmeric powder
1/2 tsp salt (more to taste)
Coconut oil for cooking/baking

Instructions

Combine dry and wet ingredients separately, and then add wet to dry, and stir until mixed. Allow to stand for 15 + minutes on the counter (the vinegar or lemon juice needs to react with the baking soda)

Heat a heavy frying pan, griddle, or cast iron pan on the stove and melt 1 tbsp of coconut oil. Using a 1/4 c measure, spoon batter onto the hot surface. Work in batches until they are done—makes 5 pancakes.

I also make these in the oven as little flatbreads—they’re just as delicious and you don’t have to worry about burning them! For this method, preheat the oven to 4250 F, and grease a baking pan with coconut oil. Cook for 15 minutes or until done.

For more savory spring recipes, check out our Spring Cleanse guide.

(Free download for a limited time)

Print Recipe
Savory Golden Chickpea Pancake
Behold the savory pancake: made with protein and fiber-rich chickpea flour, these pancakes are delicious topped avocado slices, Dandelion-Pistachio Pesto, or Herb and Chive Cashew Cheese. Kids love them, too—and you can hide veggies inside!
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
pancakes
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
pancakes
Ingredients
Instructions
  1. Combine dry and wet ingredients separately, and then add wet to dry, and stir until mixed. Allow to stand for 15 + minutes on the counter (the vinegar or lemon juice needs to react with the baking soda)
  2. Heat a heavy frying pan, griddle, or cast iron pan on the stove and melt 1 tbsp of coconut oil. Using a 1/4 c measure, spoon batter onto the hot surface. Work in batches until they are done—makes 5 pancakes.
  3. I also make these in the oven as little flatbreads—they’re just as delicious and you don’t have to worry about burning them! For this method, preheat the oven to 4250 F, and grease a baking pan with coconut oil. Cook for 15 minutes or until done.
Recipe Notes

For more savory spring recipes, check out our Spring Cleanse guide. (Free download for a limited time)

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