Jumbo Chickpea Pancake Recipe

Name: Jumbo Chickpea Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 teaspoon garlic powder; 1/4 teaspoon fine grain sea salt; 1/8 teaspoon freshly ground black pepper; 1/4 teaspoon baking powder; pinch red pepper flakes (optional); 1/2 cup + 2 tablespoons water; For serving: salsa, avocado, hummus, cashew cream (optional)

Servings: persons

1
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3
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.
4
Stir in the chopped vegetables.
5
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.
6
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan.
7
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.
8
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.
9
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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 teaspoon garlic powder, and more.

Yes, Jumbo Chickpea Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jumbo Chickpea Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions