Savory Chickpea Pancakes

I’ve had a number of people asking about my savory gluten-free chickpea pancakes since I posted this photo of them on Instagram. These pancakes, made with Bob’s Red Mill Garbanzo Bean Flour, are a great substitution for bread for a variety of recipes, including eggs Benedict type of dishes. I made them here with minced dill since I planned on topping them with smoked salmon, a poached egg and hollandaise sauce.

On occasion, I’ve substituted cilantro as the main herb, added a pinch of cayenne pepper,  topped it with a fried egg, cherry tomatoes, scallions, sour cream, and Tabasco on top.

Savory Chickpea Pancakes

Eva Marie

Print Recipe Pin Recipe

Ingredients

  

• 1 cup chickpea flour I recommend Bob's Red Mill Garbanzo Bean Flour which has great flavor
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1/4 cup red bell pepper
• 2 tablespoons scallion sliced very thin and then minced
• 2 tablespoons dill minced
• 3/4 cup water
• 1 egg separated
• 4 tablespoons olive oil

Instructions

 

• In a medium bowl, combine the chickpea flour with the baking soda, salt and black pepper.
• Add the water, egg yolk, scallion, dill, and red pepper to the dry ingredients and mix well.
• In another bowl, whip the egg white until stiff peaks form.
• Gently fold in the egg white into the batter until just combined.
• Heat the olive oil in a small saucepan until hot but not smoking.
• Pour the batter into the saucepan and cook over moderately high heat until bubbles appear on top of pancake and the bottom is golden. Flip and cook for a couple minutes until lightly browned.
• Transfer to a warm plate and keep warm in the oven.
• Repeat with the remaining batter, adding olive oil as needed between batches.

Enjoy!