Chickpea Pancakes

Chickpea Pancakes

Sep 19 2018


15 mn

Makes 6-8

These make a great school lunch, dinner or even Sunday brunch. You can make them ahead of time, and either freeze them or keep them in the fridge. You can also play around with the veggies you use, make sure to mix it up!


  • 1/2 cup of zucchini, grated
  • 1/2 cup squash, grated
  • 1 leek, finely sliced
  • 1 cup of chickpea flour
  • 1/2 to 3/4 cup of water
  • 5-6 tbsp of olive oil
  • 1 egg
  • 1/4 tsp of baking powder
  • 1 pinch of salt


Sauté the veggies with 2 tbsp of olive oil for 5-6 minutes in a pan and let it cool slightly.

Meanwhile combine, the flour, water, egg, salt and baking powder until smooth.

Mix it all together gently.

Heat up 1 tbsp of oil in pan and cook the batter 1/4 cup at the time for 3-4 minutes on each side.

Keep on going until you run out of batter.

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