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5 from 1 vote

Savoury Chickpea Pancakes

The simplest savoury pancakes in the world, very reminiscent of omelettes. These are as easy as adding water to chickpea flour – and they're super high in protein and fibre!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Global, Indian
Keyword: gluten-free
Servings: 2 servings

Equipment

  • Non-stick pan

Ingredients

For the pancakes

  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1 tsp ground cumin optional
  • 1 tsp ground coriander optional
  • 1 tsp mixed herbs optional
  • salt to taste
  • pepper to taste

For the filling

  • ½ small red onion chopped
  • 100 g mushrooms sliced
  • 1 handful baby spinach
  • 1 medium tomato diced
  • 2 tbsp salsa

Directions

  • In a medium sized bowl, whisk all the pancake ingredients (chickpea flour, water, spices, herbs, salt and pepper).
  • Heat the oil in a nonstick pan over medium-high heat, and sauté the onions until soft.
  • Add the mushrooms, and sauté until soft.
  • Transfer for the onion and mushroom mix to a small bowl.
  • Into the same non-stick pan, pour the pancake batter, leaving a couple of centimeters around the edge.
  • Wait until bubbles form on the surface and that it's slightly dry, then flip.
  • After about 10 seconds, flip onto a plate.
  • Add some spinach (they'll wilt on the hot pancake), the mushroom mix, tomatoes and some salsa.
  • Fold the pancake over (omelette-style) and serve immediately.