Crispy Chickpea Pancakes
Murielle Banackissa's recipe for savoury chickpea pancakes served with avocados and salsa (or the toppings of your choice).
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp sambal oelek or sriracha optional
- ¼ tsp sea salt
- pinch freshly ground black pepper approx
- 3 tbsp nutritional yeast see note #1
- 4 green onions thinly sliced, or ¼ cup chopped fresh herbs (see note #2)
- 2 tsp extra-virgin olive oil
Toppings
- store-bought salsa
- sliced avocado
- chili flakes optional
- sliced green onions optional
Instructions
- In large bowl, whisk together chickpea flour, water, garlic powder, sambal oelek (if using), salt and pepper. Stir in nutritional yeast and green onions; let stand 15 minutes.
- Preheat oven to 200°F. Line baking sheet with parchment paper or silicone mat.
- Heat 9-in non-stick frying pan or cast-iron skillet over medium-high heat. Brush pan with ½ tsp of the oil using silicone brush.
- Stir batter, then pour about ⅓ cup into centre of pan, swirling to spread evenly. Cook until edges and bottom are browned, about 3 minutes. Flip and cook until lightly brown, 1 to 2 minutes. Transfer to prepared baking sheet and put in oven to keep warm.
- Reduce heat to medium and repeat with remaining oil and batter.
- Serve pancakes with salsa, sliced avocado, chili flakes and more green onions, if desired.
Notes
- Feeling extra fancy? Replace the nutritional yeast with ¼ cup of your favourite shredded vegan cheese and omit the salt.
- Change up these pancakes by folding in up to ⅓ cup of chopped veggies, or play around with various herbs (basil, coriander, chives, dill or parsley all work great) as replacements for the green onions.