Chickpea flour pancakes are a delightful twist on the traditional pancake, offering a savory and nutritious alternative. These pancakes are not only gluten-free but also packed with protein and fiber, making them a perfect choice for a healthy breakfast or snack. The addition of turmeric adds a subtle earthy flavor and a vibrant color, while olive oil ensures a moist and tender texture. Whether you're looking for a quick meal or a new way to enjoy chickpeas, these pancakes are sure to satisfy.
Chickpea flour, also known as gram flour or besan, might not be a staple in every pantry, but it is readily available in most supermarkets, often found in the gluten-free or international foods section. Turmeric, a bright yellow spice, is commonly used in Indian cuisine and can be found in the spice aisle. If you're new to these ingredients, they are worth exploring for their unique flavors and health benefits.

Ingredients For Chickpea Flour Pancakes Recipe
Chickpea flour: A gluten-free flour made from ground chickpeas, providing a nutty flavor and high protein content.
Water: Used to create a smooth batter and adjust the consistency of the pancakes.
Olive oil: Adds moisture and richness to the pancakes, also used for greasing the pan.
Salt: Enhances the overall flavor of the pancakes.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Turmeric: A spice that adds a warm, earthy flavor and a vibrant yellow color to the pancakes.
Technique Tip for Chickpea Flour Pancakes
To enhance the flavor of your chickpea flour pancakes, consider adding finely chopped fresh herbs like cilantro or parsley to the batter. This will give the pancakes a fresh, aromatic twist. Additionally, when cooking the pancakes, ensure your non-stick pan is properly heated before pouring the batter. This helps achieve a perfect golden brown crust and prevents sticking. If you prefer a slightly thicker pancake, reduce the amount of water slightly, adjusting until you reach your desired consistency.
Suggested Side Dishes
Alternative Ingredients
chickpea flour - Substitute with almond flour: Almond flour provides a nutty flavor and is also gluten-free, making it a suitable alternative for those avoiding gluten.
chickpea flour - Substitute with coconut flour: Coconut flour is gluten-free and has a mild sweetness, which can add a unique flavor to the pancakes.
water - Substitute with almond milk: Almond milk adds a subtle nutty flavor and creaminess, enhancing the texture of the pancakes.
olive oil - Substitute with coconut oil: Coconut oil provides a slight coconut flavor and is a healthy fat alternative, suitable for cooking at medium heat.
olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, making it ideal for cooking pancakes.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and flavor, enhancing the taste of the pancakes.
baking powder - Substitute with baking soda and cream of tartar: Combining baking soda with cream of tartar can mimic the leavening effect of baking powder.
turmeric - Substitute with curry powder: Curry powder contains turmeric and additional spices, offering a similar color and a more complex flavor profile.
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How to Store or Freeze These Pancakes
Allow the chickpea flour pancakes to cool completely at room temperature. This prevents condensation, which can make them soggy when stored.
Once cooled, stack the pancakes with a piece of parchment paper between each one. This ensures they don't stick together and makes it easier to grab just one or two when you're ready to enjoy them.
Transfer the stacked pancakes into an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible before sealing to maintain freshness.
Store the container or bag in the refrigerator if you plan to eat the pancakes within 3-4 days. For longer storage, place them in the freezer, where they can be kept for up to 2 months.
When you're ready to reheat, if the pancakes are refrigerated, simply warm them in a non-stick pan over low heat for a few minutes on each side until heated through. For frozen pancakes, allow them to thaw in the refrigerator overnight before reheating, or use a microwave on a low setting to defrost them gently.
To add a touch of crispiness back to the pancakes, consider reheating them in a toaster or toaster oven. This method can revive their delightful texture, making them taste freshly made.
If you're feeling adventurous, top the reheated pancakes with a drizzle of olive oil or a sprinkle of fresh herbs to enhance their flavor profile and make them even more irresistible.
How to Reheat Leftovers
Oven method: Preheat your oven to 350°F (175°C). Place the chickpea flour pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain their texture and keeps them from getting soggy.
Microwave method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for about 30 seconds to 1 minute, checking to ensure they don’t overcook. This is a quick method, but be cautious as it can make them a bit chewy.
Skillet method: Heat a non-stick skillet over low to medium heat. Add a small amount of olive oil or butter to the pan. Place the pancakes in the skillet and cover with a lid. Heat for about 2 minutes on each side, or until they are warmed through. This method can help restore some of the original crispness.
Toaster method: If your pancakes are not too large, you can use a toaster. Set the toaster to a low setting and toast the pancakes for a short period, checking frequently to avoid burning. This method is great for a quick reheat and adds a slight crispness to the edges.
Essential Tools for Making Chickpea Flour Pancakes
Mixing bowl: A large bowl used to combine and whisk the ingredients together until smooth.
Whisk: A utensil used to blend the chickpea flour, water, olive oil, salt, baking powder, and turmeric into a smooth batter.
Non-stick pan: A frying pan with a surface that prevents food from sticking, ideal for cooking the pancakes evenly.
Measuring cup: A tool used to measure the precise amount of chickpea flour and water needed for the recipe.
Measuring spoons: Utensils used to measure smaller quantities of ingredients like olive oil, salt, baking powder, and turmeric.
Spatula: A flat tool used to flip the pancakes once bubbles form on the surface, ensuring they cook evenly on both sides.
Time-Saving Tips for This Recipe
Pre-mix dry ingredients: Combine chickpea flour, baking powder, salt, and turmeric in advance and store in an airtight container. This way, you only need to add water and olive oil when ready to cook.
Batch cooking: Double or triple the batter recipe and store extra in the fridge for up to two days. Cooked pancakes can be reheated quickly in a toaster or microwave.
Use a ladle: Use a ladle to pour the batter onto the pan for consistent pancake sizes, reducing cooking time and ensuring even cooking.

Chickpea Flour Pancakes
Ingredients
Main Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon turmeric
Instructions
- In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, baking powder, and turmeric until smooth.
- Heat a non-stick pan over medium heat and lightly grease with olive oil.
- Pour ¼ cup of batter onto the pan and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter. Serve warm.
Nutritional Value
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