Chickpea Pancake

Chickpea Pancake

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 1


1/8 tsp Black pepper
1/2 cup Chickpea flour
2 tbsp Extra virgin olive oil (for cooking)
1/4 tsp Garlic powder
1 stalk(s) Green onion, scallion, ramp (finely chopped)
1/4 cup chopped Red bell pepper
1/8 tsp Red pepper flakes (optional)
1/4 tsp Sea salt
155 ml Water (1/2 cup plus 2 tbsp)
1/4 tsp Baking powder, gluten-free


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.

Nutrition Facts

Per Portion

Calories 446
Calories from fat 276
Calories from saturated fat 37
Total Fat 31 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 20.7 g
Cholesterol 0
Sodium 629 mg
Potassium 659 mg
Total Carbohydrate 31 g
Dietary Fiber 6.1 g
Sugars 7.0 g
Protein 11.1 g

Dietary servings

Per Portion

Meat Alternative 2.3
Vegetables 0.8

Energy sources



Optional to serve with salsa, avocado, hummus, cashew cream.

Recipe from:
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