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Savory chickpea pancake is a simple and nutritious dish made from gram flour (besan) or chickpea flour, along with a mix of fresh vegetables. They are naturally gluten-free, high in plant-based protein, and easy to prepare. The batter is made by combining besan with spices, nutritional yeast, and water, then mixed with finely chopped bell peppers, green chilies, green onions, and cilantro. Once cooked on a pan, these pancakes turn soft with slightly crispy edges and can be enjoyed with various condiments like hot sauce or chutney.
This dish is a great option for those looking for a savory, protein-rich breakfast or light meal. Besan, also known as gram flour, is made from split Bengal gram, while chickpea flour is made from white chickpeas. Both can be used interchangeably in this recipe, though chickpea flour may have a slightly milder flavor. The addition of turmeric and paprika enhances the taste while also giving the pancakes a warm color. Nutritional yeast is included for an umami boost, but it can be left out if unavailable.
Preparing these pancakes is straightforward. The dry ingredients are whisked together, water is added to form a smooth batter, and then the vegetables are mixed in. After a brief resting period, the batter is poured onto a heated pan and cooked on both sides until golden brown. While a bit of oil can be used for crispiness, they can also be made oil-free using a good non-stick pan.
The batter can become thinner over time as the vegetables release water. If this happens, a small amount of besan or chickpea flour can be added to adjust the consistency. The pancakes are best enjoyed fresh, but leftover batter can be stored in the refrigerator for up to a day. They are not ideal for freezing, as the texture may not hold up well when reheated.
These pancakes are highly customizable. Other vegetables like spinach, grated carrots, or tomatoes can be added for variety. The spice level can be adjusted by increasing or reducing the amount of green chilies. They pair well with salads, yogurt-based dips, or even a simple squeeze of lemon.
Yes, but the vegetables will release water over time, making the batter thinner. Before cooking, mix in 1–2 tablespoons of besan (or chickpea flour) to restore the consistency.
Baking is possible at 375°F (190°C) for 15-20 minutes, but they won’t be as crispy.
It can be omitted or substituted with grated vegan cheese for a similar umami flavor.
Use a small amount of oil and cook on medium-low heat for longer to crisp up the edges.
Freezing is not recommended as they can become dry and lose texture when reheated.
Adding ground flaxseeds or hemp seeds can slightly increase the protein content.
Yes, as long as a good non-stick pan is used and the pancakes are flipped carefully.
Reheat in a pan over low heat for a few minutes, or use a toaster oven for best results.
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