chickpea pancke 1140

Savoury Chickpea Flour Pancake

I have recently developed a renewed love affair with all things chickpea, whether those glorious little beans be puréed, roasted, fried, or enjoyed in my latest garbanzo bean incarnation: pancaked.

This recipe is one of my favourite protein-packed post-workout meals, or as a quick ‘n dirty dinner when I’m too pooched to pull together something a bit more extravagant.

Let’s get bean-ing!

Savoury Chickpea Flour Pancake

Serves two … or in my case, one really hungry lady! :)


  • 1 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon paprika or cayenne
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 clove garlic, grated
  • 1 cup water
  • Handful fresh, finely chopped herbs of your choosing – I used green onion, basil, and spicy oregano
  • 2 tablespoons of cooking oil  (I used extra virgin coconut oil) for frying




  1. Mix all dry ingredients together and half of the herbs.
  2. Add water to dry ingredients and mix thoroughly.
  3. Add oil to pan, heat pan to medium/medium-high (I like to use cast-iron).
  4. Pour mixture into pan when the pan is nice and hot (batter should sizzle) and cook for approx. 2-4 minutes, or until mixture begins to bubble and edges firm up.
  5. Flip pancake when bottom is golden brown. Cook for an additional 1-2 minutes.
  6. Remove pancake from pan and top with the remainder of the herbs – drizzle with a little extra virgin olive oil or tahini and BOOM!

Chickpea pancake love-fest!


What’s so great about this recipe? Not only is it super easy to make, but you can add whatever suits your fancy and keep changing it up. I even use this recipe to make a thin flatbread that I use as a wheat-free, protein-filled wrap!

Bean on, my friends! :)



    Are you AHAA?