Since adopting a plant-based diet, I have found it difficult to make “healthy” pancakes (my definition of “healthy” is no ultra-processed flours) that actually hold together and become fluffy.
I recently made a new friend who introduced me to chickpea pancakes, and I fell in love with them.
This pancake recipe is so simple and satisfyingly savory. There are only 4 ingredients needed to make the pancake batter (chickpea flour, baking soda, salt and water), and you can customize them with any veggies you want! I’ve been using chives and onion, but feel free to experiment with diced bell peppers, super small chunks of broccoli, or even diced sweet potato!
The perfect topping for these pancakes is Jem’s Cashew Curry Tahini. It adds just the right amount of moisture, a hint of sweetness and a unique flavor explosion of curry spice!
Savory Chickpea and Onion Pancakes
- 1 tablespoon olive oil
- 1/4 cup + 1 tablespoon chickpea flour
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup + 2 tablespoons water
- 1/2 small sweet onion diced
- 1 tablespoon fresh chives minced
- 2 tablespoons Jem Cashew Curry Tahini
Heat olive oil in a cast iron pan over medium heat. Make sure pan is evenly-coated with oil.
In a small bowl, mix chickpea flour, salt and baking soda until well-combined.
Add water and mix until batter is smooth.
Add onion and chives and mix until well combined.
Add a quarter cup of onion batter to the pre-heated pan and let cook until the first couple bubbles in the middle of the pancake pop. Flip pancake and cook for about another minute, until pancake is a golden brown (you can check by lifting the edge of the pancake with your spatula).
Repeat with the rest of the batter (add more oil to the pan if necessary).
Top pancakes with Jem Cashew Curry Tahini and enjoy!