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For this recipe, you need 1 cup of chickpea flour, also known as besan. This flour comes from ground chickpeas. It is high in protein and fiber, making it a great choice for pancakes. To add flavor, you will mix in some spices. You will need: - 1/4 teaspoon turmeric powder - 1/2 teaspoon cumin powder - 1/4 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper These spices give your pancakes a warm and savory taste. Turmeric adds a lovely yellow color. Fresh veggies make these pancakes both tasty and healthy. You will need: - 1/4 cup finely chopped spinach - 1/4 cup grated zucchini - 1/4 cup chopped tomatoes - 2 tablespoons finely chopped onion These vegetables add moisture and flavor. They also boost the nutrition of your pancakes. You can use any veggies you like, but these work well. For the complete recipe, check out the Full Recipe section. To make the batter, start by gathering your dry ingredients. In a mixing bowl, combine: - 1 cup chickpea flour (besan) - 1/4 teaspoon turmeric powder - 1/2 teaspoon cumin powder - 1/4 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper Mix these well to blend the flavors. Next, slowly add 1 cup of water while whisking. You want a smooth batter, so keep whisking until you see no lumps. The batter should feel like regular pancake mix. Now, fold in chopped vegetables: - 1/4 cup finely chopped spinach - 1/4 cup grated zucchini - 1/4 cup chopped tomatoes - 2 tablespoons finely chopped onion Mix gently until the veggies are evenly spread in the batter. Heat a non-stick skillet over medium heat. Add a small amount of olive oil to coat the pan. Once the pan is hot, pour a ladleful of batter into it. Spread the batter a bit to form a round shape about 1/4-inch thick. Cook for 3-4 minutes until you see small bubbles on the surface. Then, flip the pancake over and cook for another 2-3 minutes until golden brown. Repeat this for the rest of the batter, adding more oil as needed. Serve your pancakes warm for the best taste. For added flavor, drizzle with yogurt and sprinkle fresh herbs like cilantro or parsley on top. You can also pair them with avocado slices or a tangy salsa for a fun twist. Enjoy your meal with family or friends! Don't forget to check the Full Recipe for more tips! To get the best texture, focus on your batter. The batter should be smooth and thick, but not too runny. If it feels too thick, add a bit more water. If it feels too thin, add a little more chickpea flour. A good rule is to let the batter sit for about 10 minutes before cooking. This resting time helps the flour absorb the water. It also makes the pancakes fluffier. When cooking, keep your skillet at medium heat. If it’s too hot, the pancakes can burn. If it’s too cool, they won’t cook well. Use a non-stick skillet or a well-seasoned pan. Add olive oil to coat the pan lightly. This oil helps prevent sticking and gives the pancakes a nice, crisp edge. Flip the pancakes when you see small bubbles forming on top. This means they are ready to turn. Chickpea flour pancakes are very versatile. You can serve them in many ways. Drizzle some yogurt on top for creaminess. Fresh herbs like cilantro or parsley add color and flavor. You can also serve them with a side of sautéed vegetables or a fresh salad. For a fun twist, try topping them with avocado and a squeeze of lime. The options are endless! For the full recipe, check out the detailed steps above. {{image_2}} You can easily make these pancakes vegan. Just use chickpea flour, water, and your choice of veggies. This recipe is already vegan since it does not include eggs or dairy. You can enjoy a healthy, plant-based meal. Herbs and spices can make your pancakes burst with flavor. Try adding fresh herbs like cilantro or parsley. You can also mix in spices like garlic powder or paprika. These small changes can take your pancakes to the next level. Experiment with what you like best! Chickpea flour pancakes can be sweet or savory. For sweet pancakes, you can add a little sugar or maple syrup. Try mixing in mashed bananas or berries for a fruity taste. For savory pancakes, use more spices and veggies. The options are endless, so have fun creating your perfect pancake. For the complete recipe, check out the Full Recipe section. Chickpea flour pancakes store well in the fridge. Let them cool to room temperature first. Place them in an airtight container. They stay fresh for up to three days. If you want to keep them longer, freezing is best. Freezing is a great option for longer storage. Stack the pancakes with parchment paper in between each one. This prevents them from sticking together. Wrap the stack tightly in plastic wrap and then place it in a freezer bag. They can last for up to two months in the freezer. Reheating is simple and quick. For the best texture, use a skillet. Heat the skillet over medium heat. Add a little olive oil to prevent sticking. Place the pancake in the pan for two minutes on each side. You can also use a microwave. Heat for about 30 seconds, but the texture won’t be as nice. Enjoy your chickpea flour pancakes warm! For the full recipe, refer back to the top section. You can use other flours like almond flour or oat flour. These flours have different flavors and textures. Almond flour gives a nutty taste, while oat flour is mild. Keep in mind, however, that the pancakes may not taste the same as those made with chickpea flour. Experimenting with these flours can lead to some fun results. Chickpea flour is naturally gluten-free, so you are already on the right track! To ensure your pancakes are gluten-free, make sure all other ingredients are gluten-free too. Check the baking powder and any added spices. By doing this, you can enjoy your pancakes without worrying about gluten. Yes, you can make these pancakes ahead of time. Just cook them and let them cool. Store them in an airtight container in the fridge. They will stay fresh for about 2-3 days. When you are ready to eat, just reheat them in a skillet or microwave. This makes breakfast quick and easy! For the full recipe, check out the details above. You now know how to make delicious chickpea flour pancakes. We covered the key ingredients, from the chickpea flour to spices and fresh veggies. I shared clear steps for mixing, cooking, and serving. You learned tips to perfect texture, along with tasty variations. Storage advice helps keep leftovers fresh. Now, you can create great meals for yourself or friends. Enjoy experimenting with flavors and options to make these pancakes your own. Happy cooking!

Chickpea Flour Pancakes

Discover the delicious world of chickpea flour pancakes that are both healthy and satisfying! Made with nutritious ingredients like spinach, zucchini, and tomatoes, these pancakes are easy to whip up and perfect for any meal. In just 20 minutes, you can enjoy a flavorful dish that’s sure to impress. Ready to get cooking? Click through to explore the full recipe and bring this tasty delight to your table today!
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Ingredients
  

1 cup chickpea flour (besan)

1 cup water

1/4 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup finely chopped spinach

1/4 cup grated zucchini

1/4 cup chopped tomatoes

2 tablespoons finely chopped onion

Olive oil for cooking

Instructions
 

In a mixing bowl, combine the chickpea flour, turmeric powder, cumin powder, baking powder, salt, and black pepper. Mix well to ensure the dry ingredients are evenly distributed.

    Gradually add the water to the dry mixture, whisking until you achieve a smooth batter without lumps. The consistency should be similar to that of traditional pancake batter.

      Fold in the chopped spinach, grated zucchini, chopped tomatoes, and onion into the batter until well combined.

        Heat a non-stick skillet or frying pan over medium heat and add a little olive oil to coat the surface.

          Once the pan is hot, pour a ladleful of the batter into the pan, spreading it gently into a round pancake shape that is about 1/4-inch thick.

            Cook for about 3-4 minutes on one side until small bubbles form on the surface, then flip and cook for an additional 2-3 minutes on the other side until golden brown.

              Repeat with the remaining batter, adding more oil to the pan as needed between batches.

                Serve warm, drizzled with yogurt and topped with fresh herbs like cilantro or parsley for a burst of extra flavor.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 pancakes