I’m just going to state the obvious – chickpea flour (also called Besan Flour) pancakes don’t sound very appetising, right?

Well I thought so too – but I had an unopened pack of Bob’s Chickpea & Fava Flour in my cupboard from an impulse purchase during my first visit Prahran Market that I had to use up when I was suddenly struck with inspiration.

What is it about visiting a new market/any grocery store in general that makes me want to buy every.single. item? I used to be an impulse clothes shopper, but I now impulse buy flour, apparently. It happens like this: I’ll spot a product I haven’t seen before (but may have heard of). Then I have a brief daydream of concocting up something delicious and feeding the masses with the ingredient and before I know it, it’s in my basket. Anyone else have this problem?

I digress.

Back to chickpea pancakes! These are super filling thanks to the dietary fibre found in the beans – this flour has 6g per 30g which is about 25% of your recommended daily allowance…since this recipe uses approximately a 1/2 cup of the flour, you’re definitely getting enough. Anyway, back to the taste: it’s creamy, dense and incredibly satisfying. Seriously.

The smooth texture of the flour mixed with garlic and cayenne is a pretty faultless combination.

Chickpea Flour Pancakes

I flavoured the batter with dried garlic powder, cayenne pepper, chilli flakes, and seasoned with pink himalayan salt flakes. As the batter is using dried beans I was definitely liberal with the spices as there is nothing worst than a cakey, flavourless batter.

I treated it like an open top sandwich – and topped mine with fresh goats cheese, hummus and previously prepared grilled capsicums and onion, along with sautéed spinach for extra greens and iron. Nom

This would be a great addition to a weekend brunch menu. I suspect it’ll keep well in the fridge overnight, so it would also work well as a mid-week breakfast if you have a long and busy day ahead of you. Makes a nice, grain-free alternative to oats.

Chickpea Flour Pancake

  • Servings: 1 large pancake
  • Difficulty: Easy
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This recipe is for the basic pancake mixture. You can add any variation of spices and toppings to your own taste.

1/2 cup chickpea flour
1/4 TSP baking powder
Approx 1 cup water
Himalayan sea salt flakes, to season.
1 TBSP oil – I used grapeseed oil as it isn’t affected by high heat. Any other high-heat resistance oil will work.

Add the dry ingredients to a bowl, then add in the water bit by bit while whisking. You want a nice, slightly thicker than your average pancake batter with no lumps. Whisk for a good two minutes at least.

Once the batter is ready, you want to ensure that your frying pan is hot enough – if you poured some water on it it would fizzle and splutter. Add the oil and ensure the surface is covered. Next, pour out the batter (or you can make 2 smaller pancakes if you wish). The pancakes are ready to flip over when air bubbles have formed and the top of the pancake is almost firm to touch – the batter should have almost changed completely from liquid to solid. Flip over and cook for another 30 seconds to a minute.

Remove from the pan and add your toppings!

Check out more brunch ideas here, and here.

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