Tired of the same old breakfast? These Savory Chickpea Flour Veggie Pancakes offer a fantastic, healthy breakfast no eggs option that is both satisfying and incredibly easy to make. You’ll love this protein-packed, flavorful meal that comes together quickly.
Key Ingredients & Substitutions:
- Chickpea Flour: Also known as besan, this is essential for the texture and protein. No direct substitute if you want chickpea pancakes.
- Mixed Vegetables: Use whatever you have! Grated carrots, zucchini, chopped bell peppers, or spinach work wonderfully.
- Spices: Cumin, turmeric, and chili powder add a delicious savory flavor. Adjust to your preference.
Ingredients:
Main:
- 1 cup chickpea flour
- 1/2 cup water (plus more if needed)
- 1/4 cup finely chopped onion
- 1/4 cup grated mixed vegetables (carrots, zucchini, bell peppers, spinach)
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon baking powder
- Salt to taste
Spices:
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder (optional)
For Cooking:
- Oil for cooking (vegetable, olive, or avocado oil)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Tools Needed: Mixing bowl, whisk, non-stick skillet or griddle
Step-by-Step Instructions:
1. Combine Dry Ingredients
In a medium bowl, whisk together the chickpea flour, baking powder, salt, cumin, turmeric powder, and chili powder (if using). Ensure there are no lumps. This is your base for a healthy breakfast no eggs meal.
2. Add Wet Ingredients and Vegetables
Gradually add the water to the dry mixture, whisking constantly until you have a smooth batter. It should be thick but pourable. Stir in the finely chopped onion, grated mixed vegetables, and fresh cilantro.
3. Adjust Batter Consistency
If your batter seems too thick, add a tablespoon or two more water until it reaches a pancake-like consistency. It should be able to spread easily but not be too watery.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil. Pour about 1/4 cup of batter per pancake onto the hot surface, spreading it gently with the back of a spoon if needed.
5. Flip and Finish Cooking
Cook for 2-3 minutes per side, until golden brown and cooked through. The pancakes should feel firm to the touch. Repeat with the remaining batter.
Variation Ideas:
- Spicy Kick: Add finely chopped green chilies or a pinch of cayenne pepper to the batter.
- Herbaceous: Experiment with other fresh herbs like dill or parsley.
- Cheese Please: Fold in a small amount of shredded vegan cheese or regular cheese for extra flavor.
- Protein Boost: Serve with a side of black beans or a dollop of hummus. This makes for a hearty healthy breakfast no eggs.
Storage Instructions:
Store any leftover Savory Chickpea Flour Veggie Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a microwave or a lightly oiled skillet until warmed through. They also freeze well; stack them with parchment paper in between, then store in a freezer bag.
Frequently Asked Questions (FAQ):
- Can I make the batter ahead of time? Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a splash of water before cooking as it can thicken.
- What if I don’t have chickpea flour? For this specific recipe, chickpea flour is key. Other flours won’t give the same texture or nutritional profile.
- Are these pancakes gluten-free? Yes, chickpea flour is naturally gluten-free, making these a great option for a healthy breakfast no eggs alternative.
- How can I make these more filling? Serve them with a side of avocado, a sprinkle of seeds, or a small bowl of plain yogurt.
- Can I use frozen vegetables? Yes, just make sure to thaw and squeeze out any excess moisture from frozen vegetables before adding them to the batter.
- Why are my pancakes falling apart? Your batter might be too thin, or you might be trying to flip them too soon. Ensure they are golden brown and firm before flipping.