I’ve been neglecting a lot lately.
Neglecting writing blog posts this week because I’ve been swamped with finals.
Neglecting eating healthy most of this semester because it’s easier to make excuses than roast vegetables.
Neglecting restarting the 30 day Shred workouts because I don’t like being yelled at through my own TV.
But most significantly I’ve been neglecting this pancake recipe. And that’s the biggest shame of all; no one should go pancake-less for months at a time. I usually eat oatmeal in the morning because that’s quick and I can make it in a microwave. But sometimes breakfast is worth making a fuss over and that’s when a reliable recipe like this comes in handy.
For the record, chickpea flour does not actually taste like chickpeas at all. It has a really neutral flavor to it. You can find chickpea flour in some specialty markets. The kind I used is by Bob’s Red Mill.
Chickpea Flour Pancakes
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients(Makes 4 medium-sized pancakes):
- 1/2 cup chickpea flour
- 1 egg
- 1/3 cup water
- 1 (heaping) Tablespoon sugar
- 1/4 teaspoon baking soda
- Pinch of salt
- Butter or oil for greasing
Method:
- Whisk together the flour, water, egg, sugar, baking soda, and salt until all the clumps are gone from the batter.
- Heat a pan or skillet over a burner set to medium with some butter or oil.
- Scoop about 3 Tablespoons-1/4 cup of batter into the pan.
- Cook until the edges firm up and bubbles come through the batter. Flip and cook for another 15-20 seconds until the other side has set. Repeat until all the batter is used up.
- Serve while still hot with syrup, sauce, and/or butter.
Here’s to a Summer of not neglecting.
I love, love, love chickpea flour pancakes. They’re the best! I’m with you on not going too long without pancakes. I make them every weekend and had them twice on my birthday just because I could. Hope you’ll be outta the thick of things soon and you can get back to all the things you love doing!
good luck with your finals! pancakes always save the day for us! and we adore chickpea flour.
These look fantastic! I’ll definitely add the recipe to my cooking Pinterest board 🙂
Quick question: does chickpea flour have more protein/fiber than wheat flour? Just curious.
In the brand I use, each quarter cup is 110 calories, 5g of fiber and 6g of protein. So pretty darn good.
I’m so glad you posted this! I have only made savory versions of chickpea pancakes, and I have been meaning to make a sweet one for weeks! Will try ASAP 🙂
chickpea flour is still one of my favorites. it’s almost midnight, and this makes me want to make pancakes right now.
I also love that there are eggs on the plate, and the syrup is all over… everything! those eggs look perfect, too.
hope all finals go well, Evan!
Oh darn it! I had chickpea flour in abundance earlier this year but kept using it only to make chickpea flour hummus! When I’m back in the states I’m going to get some again because those look just perfect. I’m big on both pancakes and flour experimentation, so these shall be perfect!
Chickpea flour is my all time favorite!!! I’ve been neglecting a lot these days too! I hope things calm down for you soon! The pancakes look amazing!
What kind of sugar are you using? Plain ‘ole white sugar or turbanado?
When I make them I omit the sugar and just use maple syrup, but without the syrup they’re REALLY bland so they definitely need some sugar. I think white would be the best but either would work.
What a great recipe, these look super delicious! 🙂
Oh pancakes!! They are the best start to any day!! And I am loving this chickpea flour!
Hi Evan,
I just found your site and wanted to say hi! It’s nice to see a guy amongst all the females in the blog world! I love socca, so I’m sure these are great!
These look really good! Do you think a flax egg would work instead of a real one?
Without a real egg the texture isn’t going to be as fluffy, but chickpea flour is so fiberous in itself that it’ll still hold together and cook fine without an added binder.
These look wonderful! I should try this recipe, I just bought some chickpea flour to experiment with!
I still can’t believe you manage to blog while being in college…it boggles my mind!
[…] pancakes […]
Wow. These look fabulous. Never heard of chickpea flour. I’ll to look for it the next time I’m in Atlanta.
I wonder if Agave syrup could be used as the sweetener instead of sugar?
That would definitely work!
YUM! Chickpea flour pancakes…I never would have thought but if you made it then I am sure it is tasty!!
I cannot thank you enough for this wonderful recipe. A few months ago, I found out my son (5 yrs old) is allergic to nearly everything. I have been working hard to create some of the items he used to eat. He loved pancakes and bacon; a weekly meal in my house. He has not had that combo for about five months. Tonight, for dinner, he got to have pancakes. He was so excited. I added a splash of gluten free vanilla and a bit of pumpkin pie spice because I always did that when I would make them before. He ate nearly the entire batch! Thanks again!
My husband and I are on a self-imposed very low carb diet, and we LOVE these. I’ve been using chickpea flour in place of other flours for pizza crust and was skeptical about these. Boy was I wrong. My husband requests these several mornings a week. So nice to be able to eat those “forbidden” foods again! Thanks so much!!
[…] at Chickpea Flour Pancakes | The Wannabe Chef. ← Product of the Week: Fizzy […]
[…] rest the batter, but always let it sit at least 30 minutes. Recently I have found a recipe for chickpea flour pancakes that I really like, and may use it in place of the socca, as it is easier to make and […]
Hmmmm! These were interesting, quite the flavour for pancakes. I do like socca though so perhaps they would suit me more with a savoury topping rather than sweet. I am glad I tried them, am always game for something new.
Can I sub the eggs with ener-G egg replacer? Gluten, dairy, eggs, and nuts allergy in the family.
Yes, chickpea flour is one gluten-free flour that works well with egg substitutes.
My doctor put me on a no-grains diet (other than wheat bran) so have been longing for something like this. Thought about chickpea flour after eating at an Indian restaurant, then thought, wonder if I could make pancakes with it. Googled, found your recipe. Made my first batch exactly per your recipe, minus the sugar (used stevia instead), weren’t quite to my taste, but saw possibilities. This morning, I made them again, using my blender: where I varied from your recipe was once again, no sugar (and no stevia this time), threw in a very ripe banana, 1/2 cup of water instead of 1/3 (I like thinner pancakes), a bunch of pumpkin pie spice, some wheat germ (poured a bit in, didn’t measure) and after it was all blended, a handful of chopped walnuts. They turned out GREAT!!!!! Ate them with a maple/agave syrup. Thank you so much for the recipe.
I’m in the same boat… no more than one serving of grains a day and I’m struggling to find ways to still fill that desire, but these look amazing… it’s what’s for breakfast tomorrow.
I’m big on subbing in banana for sweetness in my chickpea pancakes, also like adding in a little cinnamon and nutmeg! Really bumps up the flavor!!
These look amazing! How much is half a cup – for us Brits??!
60 grams
[…] The next morning I decided to experiment with chickpea pancakes. I followed the recipe from The Wannabe Chef. […]
These look soooo yummy, but seriously. . . . these dont taste beany?
They do taste peculiar plain but it’s very easily masked with maple syrup or other toppings.
I added Banana’s, Vanilla, Cinnamon and Nutmeg to mine. I enjoy the nutty flavor.
[…] was inspired to make this syrup because I hadn’t made chickpea flour pancakes in a long time. At first I was just going to cook the berries into the pancakes but that didn’t […]
Tasty, easy and a bit heavy but happily filling. Thank you for sharing this recipe. 🙂
Hey!
I made these. They came out gorgeous and so fluffy. But i dont know, the taste was too much like chickpea to me. or just strange, not sure. In order to eat it i needed to put tons of maple syrup on top which im not a fan of doing. 🙁 is it just me? i really want to like these!!!!
chickpea flour has a different taste that definitely takes a while to get used to. I always serve mine with maple syrup and occasionally fresh fruit which can mask it.
Buckwheat flour would be a good sub for chickpea if you don’t like the flavor. Buckwheat has many the same healthy attributes.
I tried making these today…and mine came out so bitter that I couldn’t even eat them!!!!! I don’t have a sensitive pallet at all – and I couldn’t find anything at all on the web about anyone else finding it un-edible due to bitterness. i forgot to add the salt and used pam spray instead of oil – could these two things possibly have led to the bitterness?
Salt and syrup definitely help to cover the chickpea flour flavor, but I haven’t heard of it described as bitter before. Chickpea flour on its own fully cooked should taste just bland and dry.
I just discovered chick pea flour and made spicy indian omelets with it (which were delicious) and after I finished I noticed a bitter taste left on my tongue – nothing crazy, just a faint bitter taste. Is it the flour or my spices? I know raw cp flour is very bitter but cooked it is not supposed to be bitter. Comments?
It is probably the flour. Chickpea flour shouldn’t be bitter when cooked but you almost have to over cook it to make sure it’s completely cooked through and the taste is gone. I would recommend a little more sugar and seasoning(though if it’s spicy Indian I’m sure there’s plenty of seasoning) to mask the bitterness.
just made these, very tasty Thank You
These are amazing! I used coconut oil and coconut sugar, perfect taste and texture.
Delicious!!! Added bananas and gluten free butterscotch chips(just a few) and they turned out great! Tried to freeze a few for future use but they became dry so I added more maple syrup on top. Thanks for this great recipe.
Thanx for sharing this recipe, can’t wait to try it out!!
I put cooked turkey burger on and salsa sauce on this instead of syrup. Good for a breakfast meal. Thanks for this recipe.
I just made these using coconut sugar for the sugar, and unsweetened vanilla rice milk instead of water, oh and a “flax egg” in place of the egg. I let the batter sit for 5 minutes. They turn out very thin, but oh when you roll them up and dip them in maple syrup, YUM!! There’s no “chickpea” flavour, it’s quite neutral in that respect. This is definitely going into my personal recipe binder! Thanks so much for sharing it!
[…] you Wannabe Chef and REAL for the ideas! Original recipes here: http://www.thewannabechef.net/2012/05/15/chickpea-flour-pancakes/ […]
Ditch the syrup people! Chickpea flour is delicious; don’t fight its flavor. Think nutmeg, clove, yogurt, apple butter, lemon, ginger, coconut…
gorgeous recipe. Just tried them. yay gluten free
Needed a comfort food today, bad week. Looked up cp pancakes and found this recipe. Thought, thats a great start…2 eggs, veggie sausage and 2 largish cp pancakes (without the baking powder,mistake, but crepes!!) OMG, I think I love you. BEST BREAKFAST in eons!!
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