Chickpea Pancakes
Satisfy morning hunger with delicious chickpea pancakes! This easy vegetarian breakfast idea is eggless, vegan, and perfect for make-ahead meals.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Non-stick skillet or frying pan
- 1 Spatula
Ingredients
- 1 cup chickpea flour also known as gram flour or besan
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder optional
- 1/4 teaspoon salt or to taste
- 3/4 cup water
- 1/4 cup finely chopped vegetables like onions, tomatoes, spinach, or bell peppers
- 1 tablespoon oil for cooking
Instructions
- In a mixing bowl, whisk together chickpea flour, turmeric powder, ground cumin, chili powder (if using), and salt.
- Gradually add water to the mixture, whisking continuously to form a smooth batter without lumps.
- Fold in the chopped vegetables to evenly distribute them in the batter.
- Heat a non-stick skillet over medium heat and lightly grease it with a little oil.
- Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a pancake.
- Cook for about 2-3 minutes on one side, or until the edges begin to lift and the underside is golden brown.
- Flip the pancake with a spatula and cook the other side for 2 more minutes until evenly cooked.
- Remove from the skillet and repeat with the remaining batter.
- Serve hot with chutney, yogurt, or your favorite sauce.
Notes
Feel free to customize the vegetables based on your preferences or seasonal availability.
To enhance flavor, you can add fresh herbs like cilantro or parsley to the batter.
Ensure the skillet is properly heated before pouring the batter to achieve a perfect texture.
To enhance flavor, you can add fresh herbs like cilantro or parsley to the batter.
Ensure the skillet is properly heated before pouring the batter to achieve a perfect texture.