Savoury Chickpea Pancakes


  • ½ cup chickpea flour (also called gram flour
  • besan flour or garbanzo bean flour)
  • 1 scoop Garden of Life Raw Organic Protein - Unflavoured
  • 1 cup water
  • ¼ tsp pink salt or sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • ½ tsp Italian Seasoning
  • 2 tsp Balsamic Vinegar
  • Fresh tomato
  • Fresh Basil
  • Optional


  1. In a medium sized bowl, whisk together the chickpea flour, Raw Organic Protein and water until smooth.
  2. Blend in remaining ingredients and let the batter rest for 5-10 minutes.
  3. Meanwhile, heat a grill pan or frying pan over medium heat. Add a tiny bit of oil to prevent the pancakes from sticking.
  4. For small pancakes - use 1 tablespoon of batter per pancake. For medium size – use 2 tablespoons of batter per pancake. Cook 2-3 minutes on each side until a golden colour is achieved.
  5. Serve right away topped with slices of fresh tomato and basil.
  6. Optional toppings include bocconcini, a mild nut cheese, or sour cream (vegan or dairy).
  • Chickpea pancakes are best eaten right away. These pancakes do not reheat or freeze well.

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