These little beauties are the answer to your vegan breakfast prayers. Since I discovered the idea of chickpea pancakes, I have been making them at home like crazy, trying out different flavor combinations and ingredients. To me, these chickpea pancakes are the perfect omelette replacement, they almost look like omelettes, and hold together just like an omelette, even the color is omelette-y. I even made these for someone recently who eats eggs, and they said “are you sure there aren’t eggs in here?” Well yes, I am sure, but your friends and family will be shocked and amazed at how satisfying these breakfast pancakes really are.
This recipe uses garbanzo bean flour, a product I use quite often at home. I also make my famous falafel pie, and quick easy falafel from this flour, so to me, it is a very handy product to have around. I got the initial inspiration for these pancakes from Oh She Glows,. but really made them my own my adding in a unique set of herbs, veggies, and spices.
The nice thing about this recipe is that is it very versatile. This is a great way to use up whatever you have leftover in your veggie drawer, including herbs and leftover veggie scraps. I typically use chopped parsley, shredded carrots, a little minced onion, and chives, which I find quite perfect, but I have made variations of this using tomato, and cilantro, and topping it with avocado as well. The possibilities are quite endless, so feel free to use your own favorite flavors!
What would you put in your chickpea pancake?
- 1¼ cup Garbanzo Bean Flour
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Cumin
- ½ tsp Salt
- ¼ tsp Baking Powder
- ¼ tsp Pepper
- 4-5 tbsp chopped Parsley
- 2-3 tbsp chopped Green Onion
- ½ cup shredded Carrots
- ¼ minced Yellow Onion
- 2 tbsp Lemon Juice
- ¾-1 cup warm Water (the batter should be pretty thin, like pancake batter)
- 2-3 tbsp Oil for frying
- Whisk the dry ingredients together.
- Mix in the veggies and lemon juice.
- Slowly start incorporating the warm water and whisk until the mixture is thin like pancake batter, using more water if needed.
- Preheat cooking oil in a pan to medium heat.
- Ladle a scoop of the mixture onto the pan.
- Cook for 5-6 minutes and like regular pancakes, flip when the top is nice and bubbly.
- Continue until all the pancakes are made.
- Serve with hummus, or salsa, or chopped avocado, or all of the above!