Chickpea Pancake Recipe
This amazing Chickpea Pancake Recipe is so easy to make, it is gluten-free, vegan, soy-free, and delicious!
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Servings: 5 servings
Calories: 145kcal
Equipment
Ingredients
- 1/2 cup vegetable broth or water
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/4 cup red bell pepper diced
- 1 stalk green onion chopped
- 1/2 medium potato peeled and finely diced
- 1/4 cup pitted olive slices
- 1 cup chickpea flour
- 2 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Heat skillet over medium-high heat, add 1/2 cup vegetable broth or water. Heat until the liquid is bubbling. Add onion, garlic, bell pepper, and green onion, and cook until onion is soft, about 2 minutes.
- Stir in potatoes and cook until tender, about 8-10 minutes.
- Remove vegetables and spread on a plate to cool slightly while you get the batter ingredients ready.
- Sift chickpea flour and add to a large bowl. Stir in nutritional yeast flakes, onion powder, garlic powder, baking powder, and salt.
- Add water to the dry ingredients and stir until the batter is smooth; stir in the vegetables.
- Heat skillet over medium-high heat, and brush with oil. Add 1/2 cup of batter and spread the batter evenly.
- Cook the pancake on one side until golden brown, for about 5 minutes; flip the pancake and cover it with a lid to make sure the batter cooks in the middle. Cook for another 5 minutes.
- Repeat until all the batter is used up. Serve with fruits and granola.
Nutrition
Calories: 145kcal | Carbohydrates: 23g | Protein: 8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 736mg | Potassium: 389mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg