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Chickpea Pancakes
These Chickpea Pancakes are a great egg-free alternative.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Lunch
Cuisine
WFPB
Servings
2
pancakes
Calories
286
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
cup
chickpea flour
I use "Bob's Red Mill" Garbanzo & Fava Flour
0.5
cup
onion
chopped
0.25
tsp
garlic powder
0.25
tsp
white pepper
0.25
tsp
black pepper
1/3
cup
nutritional yeast
I use "Bragg" Natural Yeast Seasoning
0.5
tsp
baking soda
1
green onions
chopped both the white and green part
0.5
cup
mushrooms
chopped
Instructions
Chop the onion and sauté them for a few minutes.
Get all the ingredients
Combine the chickpea flour, garlic powder, pepper, natural yeast and the baking soda in a small bowl and add about a cup of water.
Stir until the batter is smooth (add water if needed).
Heat the frying pan over medium heat. Add about 4 or 5 mushrooms sliced (depending on the size), pour the batter into the pan, as if making pancakes.
Sprinkle 1 or 2 tbsp of green onions into the batter for each pancake as it cooks.
Flip the pancake when the underside is browned and cook the other side for another 1 or 2 minutes.
Serve your chickpea pancake topped with some tomato slices, some additional green onions and cilantro.
Nutrition
Calories:
286
kcal
Carbohydrates:
43
g
Protein:
19
g
Fat:
4
g
Saturated Fat:
1
g
Sodium:
357
mg
Potassium:
789
mg
Fiber:
9
g
Sugar:
9
g
Vitamin A:
60
IU
Vitamin C:
5
mg
Calcium:
36
mg
Iron:
3
mg
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