Sheet Pan Chickpea Pancakes
These chickpea pancakes are a fantastic savory breakfast serving up protein, fiber and as many vegetables as you want to cram into them! With two options to cook these, chickpea pancakes are great for a weekly meal prep or to make a special meal (breakfast or otherwise).
Servings: 5
Ingredients
Dry Ingredients
- 1½ cups chickpea flour (also labeled besam or garbanzo bean flour)
- 3 Tbsp nutritional yeast
- 3 Tbsp ground flax seeds (or flax meal)
- 1½ tsp baking powder
- 1 tsp salt
- ¼ tsp black pepper
Additional Ingredients
- 1½ cups water (measured using the same measuring spoon you used for the chickpea flour)
- 2-4 cups veggies and fresh herbs, finely diced
- Toppings of your choice
Instructions
- Preheat oven to 375°F.
- Mix together the dry ingredients. Add water to the dry ingredients and stir well. Leave to sit - the flax seeds will help thicken the batter over a few minutes while you prep your vegetables.
- Chop all vegetables and herbs into a fine dice and add to the batter. Mix well.
- Line a 10”x15” rimmed baking sheet with parchment paper. Spread the batter on the parchment lined baking sheet using a rubber spatula to achieve an even layer (you want to avoid high and low pockets for even cooking).
- Bake for 20-25 minutes (based on the water content in your veggies you may need to add or remove baking time - wetter veggies = longer cook time).
- At the end of the cook time, immediately transfer the parchment paper and chickpea pancakes to a cooling rack. This is an important step, there will be a lot of moisture trapped on the bottom of your parchment paper, and you want to avoid that soaking back into the bottom of your pancakes.
- After cooling for a few minutes (the bottom should be relatively dry to the touch). Transfer back to the baking sheet or another flat surface to cut your pancakes. I cut these into 10 even pieces - one cut down the middle on the long side, and four evenly spaced cuts down the short side. I have two pieces for breakfast each morning.
Notes
To reheat chickpea pancakes when making them in advance for meal prepping, I just pop two into the microwave for 90 seconds on power level 6 (your microwave might vary). You could also put these in the toaster oven to reheat, I would suggest using the toaster oven tray (not just placing on the rack) so they don’t break apart on you.
There is about 6 grams of protein from the chickpea flour in one serving of the recipe. If you would like to up the protein content, consider adding beans, sausage or soy crumbles as one of your vegetable mix-ins.
If you want to fry your pancakes: mix the dry ingredients and put into a storage container. Add an equal amount of water to dry mix - so for a single serving, I scoop out ½ cup of dry ingredients and use the same scoop to add ½ cup warm water. Stir and then add in your veggies and herbs, for a single serving I use up to ½ cup. You would fry these just as you would any other pancake - use a little oil in the pan, watch for the bubbles to form, flip and then cook on the other side. Make sure you are using a cool enough pan that these cook through before getting too brown (I usually go for a medium heat).