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Fluffy Chickpea Pancakes

These protein-packed Fluffy Chickpea Pancakes with avocado sauce will keep you feeling satisfied for hours. Enjoy them for any meal! (vegan & gluten-free)

Chickpea Pancakes

Can you believe that I have 321 recipe posts on this blog?! That BLOWS MY MIND. I’ve been blogging for almost four years, so that’s about 80 recipes per year. That’s a lot of grocery shopping, cooking, and a whole lot of eating.

What’s funny is that I can pretty much remember where I was when I cooked and photographed each recipe that lives on this blog. I’ve been in five different apartments since I started the blog, and I could tell you where I lived when I shot a certain recipe just by looking at the pictures. I don’t know why those memories are burned into my brain.

Chickpea Pancakes

So here’s something I’m doing: updating old recipes and bringing them to the forefront! With 321 (!!!) recipe posts on this blog, there are some awesome ones (note: I think they’re all awesome) that are just buried under all the other recipes. Plus, some of them have not-so-great pictures. I’m updating old recipes with new, beautiful photos and an updated recipe when needed!

Up first, these Fluffy Chickpea Pancakes! These pancakes were originally published in October 2015, and this recipe is STILL one of my favorites on the blog. Because it’s so easy to make and is full of vegetables and plant protein, it’s a recipe I come back to time and time again.

Chickpea Pancakes Batter In Bowl

How to Make This Chickpea Pancakes Recipe

This recipe is as easy as it gets! Sautéed vegetables (whatever you have on hand works) and dry ingredients come together in 10 minutes to make the batter. Cook the pancakes for a few minutes on each side, and voila!

So what’s the “chickpea” in these pancakes? Chickpea flour! It’s high in protein (24 grams per cup), iron (40% per cup) and fiber (20 grams per cup). This is a flour you NEED in your pantry; I find it cheap in the bulk aisle.

We’re adding ground flax seed for binding and nutritional yeast for a savory, cheesy flavor. Plus some spices you most certainly have in your pantry!

Enjoy these chickpea pancakes for breakfast, lunch, dinner… any meal you choose! I like to make them for a quick dinner when I don’t have time to cook beans (the struggle), then eat the leftovers for breakfast.

Chickpea Pancakes

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How to make:

Fluffy Chickpea Pancakes

These protein-packed Fluffy Chickpea Pancakes with avocado sauce will keep you feeling satisfied for hours. Enjoy them for any meal! (vegan & gluten-free)

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Chickpea Pancakes
Author:
Emilie
Yield:
10 pancakes 1x
Rating: 5 from 4 reviews

Ingredients

For the pancakes:

  • Oil for cooking
  • 1/4 red onion, chopped
  • 1/2 bell pepper, chopped
  • 1 cup tomatoes, chopped (about 1 Roma tomato)
  • 23 cups spinach, chopped
  • 2 cups chickpea flour
  • 1/4 cup ground flax seed
  • 3 tablespoons nutritional yeast
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/81/4 teaspoon ground cayenne pepper
  • 1 1/2 cups unsweetened non-dairy milk or water

For the avocado sauce:

  • 1/2 avocado
  • 1/2 cup + 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • Dash of ground cayenne pepper (optional)

Instructions

  1. In a skillet over medium heat, heat 1 tablespoon oil. Once hot, add onion; cook for 5 minutes, or until onion begins to soften. Add bell pepper and tomatoes; stir to combine. Cook for 4-5 minutes, until the vegetables are tender. Add spinach; cook for 1 minute, or until slightly wilted.
  2. In a large bowl, add chickpea flour, flax meal, nutritional yeast, baking powder, salt, garlic powder, onion powder, pepper, turmeric, and cayenne pepper. Stir until mixed thoroughly.
  3. Slowly pour in the milk. Stir to combine, adding more liquid if thinner pancakes are desired. Add the vegetables; stir until just combined.
  4. Add a little more oil to the skillet; reduce heat to medium-low. Once hot, scoop 1/4-cup spoonfuls onto the skillet. Cook for 4-5 minutes on each side, or until the sides begin to brown.
  5. For the avocado sauce: To a blender, add avocado, water, salt, garlic powder, onion powder, pepper, and cayenne pepper. Blend until combined.
  6. Top pancakes with avocado sauce.

Notes

Store in an airtight container in the fridge.

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