Recipe: Vegan Chickpea Flour Pancake

Vegan pancake made with chickpea (gram) flourAs I was only cooking for myself on Friday evening, that meant that a) I could make something I like but The Meat Eater doesn’t and; b) it could as vegan as I liked (I’m not even allowed to use the word ‘vegan’ in this house and if The Meat Eater suspects something might be vegan, he’ll pour salad cream all over it).

My usual ‘what can I make that I love but don’t get to make very often’ is a vegetarian savoury pancake but, obviously, pancakes traditionally contain milk and eggs, and since becoming addicted to vegan Facebook groups such as the fun, friendly and welcoming Little Vegan Kitchen, eggs and dairy just seem ick to me and I’ve been cutting them out a lot more than I have done previously.

So, how to make a vegan pancake? I remembered the Mexican vegan quiche I made that used chickpea flour, so I scouted around the internet looking for a vegan pancake recipe that also used chickpea flour and came across this Jumbo Chickpea Pancake recipe on Oh She Glows and loosely based the batter for my pancake on that.

Vegan chickpea flour pancake

This may be a large pancake but after I’d finished it all I could think of was, ‘why did I only make one? I want more!’ it was that good. Absolutely delicious.

My toppings were sliced portobello mushrooms fried with garlic, kale, onion, cherry tomatoes and olives, then drizzled with vegan pesto. What toppings would you choose for yours? Let me know!

Recipe: Vegan Chickpea Flour Pancake
Recipe Type: Vegan
Author: Cathy @ Planet Veggie
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 tbsp olive oil
  • 1/2 cup chickpea (gram) flour
  • 1/4 tsp baking powder
  • 1/2 cup + 2 tbsp water
  • salt and pepper
  • Your choice of toppings
Instructions
  1. Prepare your toppings (e.g. fry your mushrooms, kale, onions and garlic) and set aside.
  2. Whisk together the chickpea flour, baking powder and water, then season with salt and pepper. Whisk until no lumps remain.
  3. Heat the oil in a large frying pan and pour in the pancake batter.
  4. Cook for a couple of minutes until the pancake feels firm enough to flip over.
  5. Carefully flip the pancake over, scatter your toppings on top of the pancake and cook for another couple of minutes.

If you like this recipe, you might also like this Quick Indian Pancakes With Spiced Potato Filling recipe by The Veg Space.

 

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2 comments

  1. Yum – what a great idea, will give these a try soon. I used to have similar problems with meat-eating husband, but he gave up meat and fish for lent then announced very unexpectedly that he was going veggie for good! So there’s hope yet – he might surprise you one day!!

    1. He’s fine with vegetarian food but there’s something about the word ‘vegan’ that puts him off (no matter how many times I tell him his beloved potatoes and apples are vegan!)

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