Vegan Chickpea Flour Pancakes

Dive into a savory, protein-packed start to your day with these easy-to-make Chickpea Flour Pancakes. Perfect for those seeking gluten-free, dairy-free, and vegan options, this recipe is not only quick but also nutritious, offering a good balance of carbs, protein, and fiber.

Recipe Overview

• Nutrition (per serving): 252 kcal, 4g Fats, 39g Carbs, 14g Protein, 8g Fiber
• Cook Time: 10 mins (5 mins prep + 5 mins cook)
• Serving Size: Serves 4
• Dietary Tags: Gluten-Free (GF), Dairy-Free (DF), Vegan (V), Quick (Q)

RELATED: Cinnamon Quinoa Breakfast Bowl

Ingredients

• 1 ⅓ cup (120g) chickpea flour
• 1 cup (240ml) water
• 1 tsp. ground turmeric
• ½ tsp. chili flakes
• Salt & pepper to taste
• 4 green onions, sliced
• 1 tbsp. olive oil
• 1 cup (150g) cherry tomatoes
• Hot sauce (optional)

Instructions

1. In a food processor, combine chickpea flour, water, turmeric, and chili flakes. Blend until smooth.
2. Pour the batter into a bowl. Season with salt and pepper, then stir in the sliced onions.
3. Heat ¼ tbsp. olive oil in a non-stick skillet over medium heat. Pour ¼ of the batter to form a pancake. Cook for 3 minutes, then flip and cook for another 2-3 minutes until done. Repeat with the remaining batter.
4. In another skillet, sear the cherry tomatoes until warmed through.
5. Serve the pancakes with the cherry tomatoes on top and a drizzle of hot sauce if desired.

RELATED: High-Protein Berry Smoothie Bowl (Vegan Breakfast On The Go)

Tips & Serving Suggestions

• For an extra protein kick, consider adding a dollop of vegan yogurt or a sprinkle of hemp seeds on top.
• These pancakes are great for meal prep; they reheat well in a toaster or skillet.

Final Thoughts

Chickpea Flour Pancakes offer a delightful twist to traditional pancakes, bringing both nutrition and flavor to your morning routine. Whether you’re fueling up for a busy day or enjoying a leisurely brunch, these pancakes are sure to satisfy your taste buds and nutritional needs.