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- 1 cup chickpea flour (besan) - 1 cup water - 1 teaspoon baking powder - Additional spices and seasonings I love using chickpea flour in my pancakes. It gives them a nutty taste and a great texture. Chickpea flour, also known as besan, is high in protein and fiber. It helps keep you full and satisfied. To make the batter, mix the chickpea flour, water, and baking powder in a bowl. You can add spices like turmeric or cumin for extra flavor. - 1/4 cup finely chopped green onion - 1/4 cup grated carrot - 2 tablespoons chopped fresh coriander (cilantro) For a colorful twist, I like to add some veggies. Green onions add a mild onion flavor. Grated carrot gives a nice crunch and sweetness. Fresh coriander adds a bright, herby taste. These add-ins make the pancakes more fun and nutritious. - 2 tablespoons olive oil (for cooking) Using olive oil for cooking helps the pancakes crisp up nicely. It also adds a rich flavor. I heat the skillet over medium heat before adding the oil. This way, the pancakes cook evenly and stay golden brown. You can find the Full Recipe to guide you through making these easy and delicious pancakes. To start, mix the dry ingredients and water. In a bowl, combine 1 cup of chickpea flour, 1 teaspoon of baking powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Gradually add 1 cup of water while whisking. This helps create a smooth batter. Make sure there are no lumps. You want a consistency that is thick but pourable. Letting the batter rest is very important. Rest the batter for about 10 minutes. This step allows the chickpea flour to absorb the water. It helps improve the texture of your pancakes. A rested batter will yield a softer, fluffier pancake. The flavors also meld together during this time, making every bite delicious. Next, heat a skillet over medium heat. Add a little olive oil to the pan. You want just enough oil to coat the bottom. Pour about 1/4 cup of batter into the skillet. Spread it gently to form a round shape. Cook for about 3-4 minutes. Look for dry edges and a golden brown bottom. When it’s time to flip, use a spatula to lift the pancake carefully. Cook the other side for another 2-3 minutes until it turns golden brown too. Repeat this process with the remaining batter. Add more oil as needed to prevent sticking. For a complete guide, check the Full Recipe. To get the right texture, first, avoid adding too much water. The batter should be thick, not runny. A good rule is to use equal parts chickpea flour and water. This ratio helps keep the pancakes fluffy. Let the batter rest for about 10 minutes. This rest time helps the flour absorb the water. It also makes the pancakes softer. If your batter seems too thick after resting, you can add a little water to loosen it. To make your pancakes even tastier, try adding spices. Turmeric and cumin are great choices. They add warmth and depth. You can also add garlic powder or chili flakes for extra kick. Fresh herbs like coriander or parsley mix well, too. For toppings, think outside the box! You can serve these pancakes with yogurt, avocado, or a spicy sauce. A drizzle of olive oil enhances flavor and adds richness. Sliced tomatoes or cucumber make great sides, too. Chickpea flour pancakes go well with many dips and sauces. Try them with a tangy yogurt dip or a fresh salsa. A spicy chutney can add a nice kick, too. For sides, you might pair them with a light salad or steamed veggies. A simple green salad with lemon dressing balances the meal. These combinations make a wholesome dish that everyone will enjoy. For the full recipe, check out the Chickpea Flour Pancakes section above. {{image_2}} Chickpea flour is naturally gluten-free, making it a great choice. If you want to switch things up, try using other gluten-free flours. Almond flour or rice flour can work well. You can mix these with chickpea flour for a unique taste and texture. This helps to keep your pancakes light and fluffy while offering a new flavor twist. For vegan pancakes, you might need a binding agent. Instead of eggs, you can use ground flaxseed or chia seeds. Just mix one tablespoon of either with three tablespoons of water and let it sit for a few minutes. This creates a gel-like substance that acts like an egg. When it comes to toppings, skip the yogurt and go for coconut yogurt or a drizzle of maple syrup. These add sweetness without dairy. You can also try almond butter for a nutty flavor. You can make your chickpea flour pancakes savory or sweet. For savory pancakes, add spices like garlic powder or chili flakes. These bring out a rich taste. You can also toss in herbs like parsley or dill for a fresh kick. For sweet pancakes, adjust the batter. Add a tablespoon of sugar or maple syrup. You can also mix in mashed bananas or applesauce. These ingredients add natural sweetness. Serve your sweet pancakes with fresh fruit or a sprinkle of cinnamon for a delicious twist. Feel free to explore different flavors with these variations. Check out the Full Recipe for details on making these pancakes. Store your chickpea flour pancakes in an airtight container. Glass or plastic containers work well. Place a piece of parchment paper between layers to avoid sticking. They last in the fridge for about three days. To freeze, let the pancakes cool completely. Then, stack them with parchment paper between each one. Place them in a freezer-safe bag or container. They can stay frozen for up to two months. When you want to eat them, reheat in a toaster or skillet. This keeps them crisp and warm. You can get creative with leftover pancakes. Try slicing them into strips for a salad or wrap. You can also heat them in the oven for a crispy snack. Another idea is to use them as a base for a savory breakfast with eggs or avocado. Enjoy experimenting with flavors! Chickpea flour, also known as besan, comes from ground chickpeas. It is high in protein and fiber. This flour packs essential nutrients like iron and magnesium. You can use it in many recipes, making it a versatile choice. Compared to regular flour, chickpea flour offers a nutty flavor. It has more protein and fewer carbs. This makes it a great option for those seeking healthier meals. Regular flour may lack the nutrients found in chickpea flour. To make your chickpea flour pancakes light and fluffy, use baking powder. This ingredient helps the pancakes rise while cooking. Another key tip is to let the batter rest for about 10 minutes. Resting allows the flour to absorb moisture and creates a better texture. You want your batter to be smooth but not too thick. If it feels too thick, add a little more water. This adjustment can help achieve the right consistency for fluffy pancakes. Yes, you can add a variety of vegetables to your pancakes! Try adding spinach, bell peppers, or zucchini. Each veggie brings its own flavor and nutrients to the dish. Varying your ingredients can boost the health benefits. More vegetables mean more vitamins and minerals. Plus, it adds color and excitement to your meal. Feel free to get creative with your choices! For the full recipe, check out Chickpea Flour Pancakes. Chickpea flour pancakes offer a healthy twist that's easy to make. We reviewed the key ingredients, essential tips, and fun variations. Remember to rest the batter for better texture and explore different spices to enhance flavor. Whether you prefer savory or sweet, these pancakes cater to all tastes. Don’t forget to store leftovers correctly for later enjoyment. With simple adjustments, you can enjoy this dish endlessly. Dive into chickpea flour pancakes, and enjoy the goodness they bring to your table!

Chickpea Flour Pancakes

Discover the delicious world of chickpea flour pancakes with this easy recipe! Packed with flavor and nutritious ingredients like turmeric, cumin, and fresh veggies, these pancakes are perfect for breakfast or a snack. With just a few simple steps, you’ll have a tasty dish that’s both healthy and satisfying. Click to explore the full recipe and elevate your cooking with these delightful chickpea flour pancakes!
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Ingredients
  

1 cup chickpea flour (besan)

1 cup water

1 teaspoon baking powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 cup finely chopped green onion

1/4 cup grated carrot

2 tablespoons chopped fresh coriander (cilantro)

2 tablespoons olive oil (for cooking)

Instructions
 

In a mixing bowl, combine the chickpea flour, water, baking powder, turmeric powder, cumin powder, black pepper, and salt. Whisk until you have a smooth batter.

    Stir in the chopped green onions, grated carrot, and fresh coriander until evenly distributed. Let the batter rest for about 10 minutes.

      Heat a non-stick skillet or frying pan over medium heat and add a little olive oil.

        Pour about 1/4 cup of the batter onto the skillet and spread it gently into a round shape. Cook for about 3-4 minutes until the edges look dry and the bottom is golden brown.

          Flip the pancake and cook for another 2-3 minutes on the other side, until it is also golden brown.

            Repeat with the remaining batter, adding more oil to the skillet as needed.

              Serve the pancakes warm, drizzled with olive oil or a dollop of yogurt on top, and garnish with extra coriander if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4