Description
Make these savory chickpea flour protein pancakes for healthy snacking. Small, dippable, and packed with high protein, these are ready quickly.
Ingredients
- 1 cup chickpea flour
- 2 large eggs
- ¼ cup plain Greek yogurt
- ¾ cup water
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup finely chopped onion
- ½ cup grated carrot
- ½ cup grated zucchini
- ½ cup chopped spinach
- ¼ cup chopped fresh cilantro or parsley
- 2 tablespoons olive oil or avocado oil
Instructions
- Whisk together chickpea flour, baking powder, cumin, turmeric, garlic powder, onion powder, salt, and black pepper in a large mixing bowl.
- Crack the eggs into the bowl, add Greek yogurt and water, then whisk vigorously until the batter is smooth and no flour lumps remain.
- Fold in the chopped onion, grated carrot, grated zucchini, spinach, and fresh cilantro, mixing until all vegetables are evenly distributed.
- Let the batter rest for 5 minutes to allow the chickpea flour to absorb the liquid and thicken slightly.
- Heat a large nonstick skillet or griddle over medium heat and add 1 teaspoon of oil, swirling to coat the pan evenly.
- Pour about 2 tablespoons of batter per pancake onto the hot skillet, creating small 3-inch rounds, cooking 3-4 at a time without overcrowding.
- Cook for 2-3 minutes until the edges appear set and bubbles form on the surface, then flip and cook another 2-3 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and repeat with remaining batter, adding more oil to the pan as needed, ensuring pancakes reach safe internal temperature for food safety with eggs.
Notes
- Squeeze excess moisture from grated zucchini and carrots using paper towels to prevent soggy pancakes.
- Keep the heat at medium to prevent burning before the inside cooks through.
- Make smaller pancakes for easier flipping and better portion control.
- Serve warm with dipping sauces like tahini, tzatziki, hummus, or spicy sriracha.
- Store cooled pancakes in an airtight container in the refrigerator for up to 5 days.
- Reheat in a skillet for 1-2 minutes per side, in the microwave for 30-45 seconds, or in a 350°F oven for 5-7 minutes.
- These pancakes freeze well for up to 3 months when wrapped individually.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: American