top of page
  • Terri Newens

Chickpea Pancakes Recipe

If you follow me on social media you’ll be aware of how much I love these Chickpea Pancakes as I’m always posting about them & after a few requests, I’ve finally got around to sharing the recipe with you.

I’m always on the lookout for alternatives to bread, for healthy snacks or something different to have as a side dish & these are perfect & so delicious! They’re also really quick & easy to make (you just need a food processor or blender), they’ll keep in the fridge or freezer & can be made a couple of different ways to change the flavour. This recipe is great because you can pack vegetables in to increase your daily intake & use different herbs & spices which come with so many beneficial to health properties.

Chickpeas (or garbanzo beans) are far & away my favourite legume. With their nutty taste they’re so versatile – think smooth & creamy houmous, bulking up salads, soups, stews & roasted veg dishes, roasted with spices for snacks or blitzed into pancakes.

Reasons To Eat More Chickpeas

  • A great source of vegetarian protein

  • They’re cheap & available all year round

  • Can be eaten hot or cold

  • Rich in minerals such as folate, iron, zinc, molybdenum, manganese, copper, phosphorus

  • A great source of fibre which not only gives us that feeling fuller for longer satiety but the insoluble fibre keeps the digestive system happy & moving too

  • Brilliant for supporting blood-sugar balance as they’re protein & fibre-rich so they move moderately through the digestive tract steadying the rate of food breakdown. This also has an effect of regulating appetite & reducing food cravings & the urge for snacking

  • Rich in bone-healthy minerals

  • Have been shown to help reduce unhealthy levels of LDL cholesterol

  • Great for hormonal conditions as the fibre promotes the elimination of hormones when they’ve done their job rather than recirculating


Batter Ingredients

1 can chickpeas, drained

2 eggs

1 large clove of garlic

5 tbsp chickpea flour (often called gram flour)

¾ tsp baking powder

Salt & pepper

Milk if want to thin down the batter (I like to use cashew milk)

Olive oil for cooking

Those are the basic ingredients for your pancake batter then you can make them in different ways -

SPICY - add any combination of curry powder, turmeric, cumin, paprika, chilli flakes

HERBY – add any combination of mixed dried or fresh herbs (basil & a good squeeze of lemon juice works well)

Add all batter ingredients & spices or herbs to a food processor/blender & blitz. You can have them chunky or smooth, whichever consistency you prefer

EXTRAS – any combination of chopped onion, chopped spinach, grated carrot, chopped parsley

Then add your extras & stir through

Heat olive oil in a frying pan & ladle in the batter - choose whether you want them big & thick or thinner & more like a crepe

They take just a couple of minutes until they’re slightly crisp & golden on the outside then flip to cook the other side


89 views0 comments

Recent Posts

See All
bottom of page