Jumbo Chickpea Pancake

Chickpea Pancake

Jumbo Chickpea Pancake

Course: Breakfast

Ingredients

  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 tsp garlic powder
  • 1/4 tsp fine grain sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water

For Serving

  • salsa, avocado, hummus, cashew cream (optional)

Instructions

  • Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  • In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  • Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  • Stir in the chopped vegetables.
  • When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  • Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  • Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Notes

Recipe adapted from Oh She Glows
Tried this recipe?Let us know how it was!