Hello internet! It’s been a while, hasn’t it?
I’ve taken a long hiatus but here I am back to bring you guys this marvelous chickpea pancake recipe filled with tomatoes, onion, and red bell pepper. Look at all of that yum! Plus, it’s all free of gluten, soy, and grains. Ssshhhh, don’t tell your gluten-eating dinner guests! 😋
How did this recipe come to be? Well, it all started with a craving. I have been craving pancakes for sssooooo long that I swear, they’ve been haunting me in my sleep. (I literally did have a pancake dream a few nights ago). Then I noticed the last bell pepper from the garden and a few tomatoes looking very lonely on our kitchen counter and, voila! The idea of savory chickpea pancakes was born. I really miss the fluffy, soft, and delicious goodness of pancakes but because of my very restrictive diet paired along with my insanely sensitive body, it has become increasingly difficult to eat, let alone eat something like pancakes. I feel that these have lived up to my very high pancake standards though.
These came together almost magically. I whipped these up very quickly and in only one bowl. It truly took minimal time and effort to make. They smelled incredible while they were cooking and they turned out magnificently on the first try! Don’t you love it when that happens? ☺
So here is how you make these marvelous savory pancakes:
Yields 4 pancakes
1 cup chickpea flour
1/2 tsp baking powder
2 tbsp nutritional yeast
1/2 tsp dried oregano
1/4 tsp turmeric
1/4 tsp pink salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
2 tsp extra virgin coconut oil
1 cup of water
1/3 cup onion, finely sliced
1/4 cup red bell pepper
2 roma tomatoes (approximately a 1/2 cup)
1. On medium heat, melt 1 tsp of coconut oil in a medium sized skillet. Saute the onion, bell pepper, and tomato with the dried oregano.
2. While the veggies are cooking, mix the chickpea flour, baking powder, nutritional yeast, turmeric, salt, garlic powder, and ground black pepper in a medium sized bowl.
3. One by one, incorporate the eggs and then the water in the bowl with the dry ingredients. The consistency should resemble good ol’ traditional pancake batter.
4. Once the veggies are cooked, add them into the bowl and mix.
5. Melt a 1/2 tsp of coconut oil in the skillet every time before you begin pouring the pancake batter to prevent sticking.
6. Using a measuring cup, pour a 1/2 cup* of the batter onto the center of the skillet. Cover the pancake while cooking. Cook the pancake until golden and easy to flip. It takes a good 8 to 12 minutes.
7. Flip the pancake when the first side is cooked and cook the second side until golden.
8. Repeat steps 5-7 until you’re out of batter.
9. Serve (and enjoy 😉)!
* I really wouldn’t recommend going any larger. I attempted it and it became too heavy to flip oops. You can always go smaller if you choose to!
I served mine with avocado and it was delissshhhh! I did manage to eat some pancake but not very much because it made me swell up and upset my fragile stomach instantly, unfortunately. Oh well, at least I got a few bites! It was enough to satisfy my pancake craving madness for a little while.
My family ate the rest for dinner. They kept telling me how great they tasted and they urged me to make them for dinner again soon. They definitely approved! Woo-hoo!!!! You fellow chefs all know how hard it can be for new edible creations to pass the “family test”. Fingers crossed that they also pass the “follower test” on this blog 😜
Let me know what you think below!
Bon Appétit! ♥