These pancakes are vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free!
Prep Time10 minsCook Time10 minsTotal Time20 minsYields1 Serving 1 Spring Onion, finely chopped
0.25 cup / 32g Finely Chopped Red Pepper
0.50 cup / 65g Chickpea Flour (also known as Garbanzo flour or Besan)
0.25 tsp Garlic Powder
0.25 tsp Fine Grain Sea Salt
0.13 tsp Freshly Ground Black Pepper
0.25 tsp Baking Powder
1 cup + 2 tbsp. Water
3 tbsp Olive Oil
Optional Pepper Flakes
Additional Toppings as desired
1Prepare the pepper and any toppings desired and set aside.
2Preheat a skillet or large frying pan over a medium heat.
3In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder and the optional pepper flakes.
4Next, add the water and whisk well until no clumps remain, create air bubbles to ensure this.
5Stir in the chopped vegetables.
6Once the pan is hot, add the olive oil and pour in the batter. Quickly spread it all over the whole pan if making one pancake.
7Allow to cook for about 5-6 minutes on one side or until it is easy to flip the pancake with a spatula without breaking.
8Cook for another 5 minutes, until lightly golden – be aware that this pancake will take longer to cook than regular pancakes.
9Serve on a large plate and top with your desired toppings, enjoy!
Ingredients
1 Spring Onion, finely chopped
0.25 cup / 32g Finely Chopped Red Pepper
0.50 cup / 65g Chickpea Flour (also known as Garbanzo flour or Besan)
0.25 tsp Garlic Powder
0.25 tsp Fine Grain Sea Salt
0.13 tsp Freshly Ground Black Pepper
0.25 tsp Baking Powder
1 cup + 2 tbsp. Water
3 tbsp Olive Oil
Optional Pepper Flakes
Additional Toppings as desired
Directions
1Prepare the pepper and any toppings desired and set aside.
2Preheat a skillet or large frying pan over a medium heat.
3In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder and the optional pepper flakes.
4Next, add the water and whisk well until no clumps remain, create air bubbles to ensure this.
5Stir in the chopped vegetables.
6Once the pan is hot, add the olive oil and pour in the batter. Quickly spread it all over the whole pan if making one pancake.
7Allow to cook for about 5-6 minutes on one side or until it is easy to flip the pancake with a spatula without breaking.
8Cook for another 5 minutes, until lightly golden – be aware that this pancake will take longer to cook than regular pancakes.
9Serve on a large plate and top with your desired toppings, enjoy!
Chunky Vegan Chickpea Pancakes
