Fluffy-As Chickpea Pancakes

Fluffy-As Chickpea Pancakes

Okay. So, I must admit that I do have a little bit of a love affair with chickpea pancakes. But, only the fluffy, flavorsome, delicious and savory kind. I’ve tried many a chickpea pancake recipe, but only recently did I come up with one that ticks all the boxes for me. Light, fluffy, crispy on the outside and soft and tender on the inside (among the delectable pieces of spring onion/scallion and garlic).


Chickpea pancakes can be very … stodgy (I think that’s the best descriptive word for that thing that chickpea pancakes can do). These ones are so flavorsome and perfect when served with avocado, sriracha, lemon, salt & pepper and some fresh greens.


Chickpeas are an amazing food, they are full of fantastic quality plant protein (making these perfect for a protein rich breakfast, lunch, dinner or snack) as well as complex carbohydrates. Chickpeas, also known as garbanzo beans, were originally cultivated in the Middle East and Mediterranean, but have since spread their culinary genius to all area of the world – particularly to Greek, Italian, Indian & Portuguese cuisine. Due to their high protein and fiber content they are a powerhouse food to add to one’s diet. They are known to have many key vitamins & minerals and have been shown to help with the following conditions: blood pressure, heart health, diabetes, inflammation, cholesterol, digestion as well as bone health (due to the iron, manganese, zinc and calcium content in chickpeas). Chickpeas are also high in vitamin C, vitamin B-6 (which helps with skin irritations/disorders, hormone regulation, and immune system among other things) and are high in potassium.  So, if the taste wasn’t enough to get you chickpea-pancaking, the nutritional benefits should be sufficient to get you in the kitchen whipping these bad boys up.



  •   2 cups chickpea flour
  •  1.5 cups water
  • 2 teaspoons baking powder
  •  1 tsp psyllium husk
  • 2-3 garlic cloves
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin seeds
  • 3/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 6 scallions (use the whole scallion except the dead green tips)
  • ½ teaspoon salt
  • ¼-1/2 teaspoons sriracha (depending on heat sensitivity – I used ½ teaspoon)
  • pepper to taste
  • 1 avocado
  • ½ cup chopped fresh cilantro/coriander
  • 1 lemon
  • 4 tablespoons vegan mayo (optional)
  • Fresh greens to serve



  •  Place the chickpea flour, psyllium husk, baking powder, and spices into a mixing bowl (if you’d like to make the spices more flavorsome, place them in a pan and bring to heat just enough to release their aroma). Add in the dried herbs and salt and mix well. Add in the 4 chopped scallions and freshly pressed garlic, mix well and then add the water until you’ve reached a clear smooth consistency (thick but not too thick).
  • Add the Sriracha and pepper. Let the mixture sit for 5-10 minutes while you get your pancaking station ready (bring your pan to heat on a low-medium heat – you can make this recipe oil free by using a good non-stick pan, alternatively use a bit of coconut or olive oil to grease the pan).
  • I used heaping 1/8 cup measurements to make my chickpea pancakes and they came out perfect in size. Once the pan is warm/hot you can start dropping in 1/8 cup sized pancakes into the pan, spreading each one out a bit. It’s important to keep the heat low-medium so that the pancakes get a chance to cook all the way through instead of cook too much on the outside and remain uncooked and soggy on the inside. Wait until you see the edges become a matte color and bubbles will form inside the center of the pancakes, then flip and continue to cook on the other side.
  • Serve immediately - these pancakes don’t hold well, so cook them straight before eating them. Stack them, top with a blob of mayo, avo, and freshly squeeze lemon, the chopped cilantro and remaining two scallions/spring onions chopped up, a pinch of salt & pepper or a drizzle of soy sauce. Also wonderful served with my tahini-soy sauce and a side of fresh greens.


These pancakes will leave you feeling uber satisfied and nourished. I would love to hear back from you if you’ve tried making them - you can drop me an email or leave a comment, or hashtag #thehealingroot so I can see your wonderful creations :)