chickpea flour pancakes

Delicious and healthy chickpea flour chocolate pancakes with gingerbread spices. Easy to make, high-protein, vegan, and gluten-free.

Chickpea Flour Chocolate Pancakes

g chickpea flour

g oat flour

coconut sugar

cacao powder

baking powder

gingerbread spices mix

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

160 ml rice milk (+ extra 1-2 tablespoons (the milk should be at room temperature))

g chocolate

blueberries

Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.

Melt coconut cream (see Note on coconut cream) in a pot over low heat. 

Pour wet ingredients (milk and melted coconut cream) into the bowl with dry ingredients and mix briefly with a hand mixer until you get a thick but scoopable pancake batter. Adjust sweetness if needed. The batter is supposed to be on the thicker side (I usually use a teaspoon to scrape the batter off the spoon and flatten it out a bit). If it&#039;s way too thick add a couple of tablespoons of rice milk (the milk should be at room temperature).

Preheat the pan over medium heat and lightly brush it with coconut oil. Grease the inside of the stainless steel rings (9 cm in diameter) with coconut oil, place them into the pan, and pour 2 tablespoons of the pancake batter into each ring.

Cook for about 2-3 minutes on one side (until you can easily flip it). If needed, loosen the pancake from the ring with a knife, and slowly and carefully remove the hot ring with tongs.

Carefully tuck a spatula underneath the pancake and flip over. Cook for another minute or so until the pancake is done.

Chocolate pancakes

Drizzle with melted dark chocolate and top with fresh blueberries.

Serving suggestion

Made with protein-rich chickpea flour and naturally sweetened, these Healthy Chocolate Chickpea Flour Pancakes will quickly become a staple in your house!

Healthy Chocolate Chickpea Flour Pancakes

non-dairy milk

medium-sized bananas

maple syrup

coconut oil

apple cider vinegar

vanilla

chickpea flour*

cocoa powder

baking soda

sea salt

PREP: Start by warming the cup of milk...

PREP: Start by warming the cup of milk in the microwave for a few seconds until room temperature. This will keep the coconut oil from turning solid when added to the wet ingredients.

PANCAKES: In a large mixing bowl, mash the...

PANCAKES: In a large mixing bowl, mash the two ripe bananas until fairly smooth. Add in the room temperature milk, maple syrup, coconut oil, apple cider vinegar and vanilla and whisk until combined.

Add in the remaining ingredients and whisk until...

Add in the remaining ingredients and whisk until smooth and no large lumps remain.

COOK: Cook the pancakes on a non-stick skillet...

COOK: Cook the pancakes on a non-stick skillet over medium heat. I use a 1/3 cup measurer (not completely full) to scoop up the batter and pour it on the skillet. Allow bubbles to form around the edges before flipping. You'll know the pancakes are ready to flip when it's easy to slide a spatula underneath. If it gets stuck, allow the pancakes to cook a little longer. Continue this process until all the batter has been used.

SERVE: Serve the pancakes with nut butter, fruit,...

SERVE: Serve the pancakes with nut butter, fruit, granola, maple syrup, etc.

STORE: Store any leftovers in the fridge for...

STORE: Store any leftovers in the fridge for a few days or freeze for later!

https://www.youtube.com/watch?v=jJ_zGTn18To

Y'all need to make these! They're so so good and healthy enough for anytime of day. My husband and daughter both love them...and of course I do too! Let me know if you try them out!

Healthy Chocolate Chickpea Flour Pancakes!!
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Healthy Chocolate Chickpea Flour Pancakes | VEGAN + GLUTEN FREE!

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

Chickpea Flour Pancakes

Chickpea Flour (known as garbanzo bean flour (NOT besan

Baking Powder (or 1 teaspoon baking soda)

Sugar (coconut sugar

Vanilla Extract

Cinnamon

In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.

Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It&#039;s OK to have a few lumps, but the less, the better it tastes!  You can also blend the batter in a blender for an ultra-smooth texture.

Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.

Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.

Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.

Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.

Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.

Serve immediately with maple syrup, banana slices, and fresh blueberries.

https://content.jwplatform.com/videos/0z2u9aEw.mp4

Vegan chickpea flour pancakes with 4 ingredients

CHICKPEA FLOUR PANCAKES

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

chickpea flour ((or besan/garbanzo flour))

water

turmeric

salt

½ tsp pepper

spring onions

olive oil

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).

Serving suggestions:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561536355/r7bzkht08x13tgimv1zw.mp4

Chickpea Flour Pancakes (Besan Chilla/Cheela) - Traditional Pancakes Taken To The Next Level

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chick­pea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Vegan Chickpea flour Pancakes - Besan Chilla

chickpea flour (garbanzo bean flour,

cayenne

carom seeds (ajwain

red onion

hot green chile (finely chopped (remove seeds to reduce heat))

cilantro

zucchini

(kala

In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).

Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.

Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.

Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

https://www.youtube.com/watch?v=oh8OgzXXmJ8

Chilla, Cheela or Pudla are simple Indian breakfast pancakes. Gluten-free Soy-free Nut-free Recipe
FULL RECIPE: https://www.veganricha.com/recipe-pages/vegan-chickpea-flour-pancakes
MY BOOKS: https://veganricha.com/books


These Vegan Chickpea flour Pancakes are crepe like savory breakfast. The classic Indian pancake made with besan (which is split chickpea flour) or chick­pea flour (white chickpeas ground) is a popular breakfast in North India. These pancakes in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak (Indian sulphur black salt) for eggy taste. Add finely chopped vegetables such as zucchini to the batter or. Serve stuffed with roasted potato/veggies or avocado and a dressing of choice.



Music: Say good night by Joakim Karud
youtube.com/joakimkarud

CHICKPEA FLOUR PANCAKES - Chilla / Pudla  | Vegan Richa Recipes

These fun green pancakes pack in 34 grams of plant-based protein and 12 grams of fibre per serving! They're easy to make in the blender, have a light, fluffy texture and taste amazing and are the perfect post-workout meal topped with blueberries and banana.

Green Vegan Gluten-Free Protein Pancakes

chickpea flour (62 g)

teaspoons baking powder

teaspoon sea salt

spinach (35 g)

Add all of the ingredients to a blender and mix until smooth. Be careful not to add too much water or they won&#8217;t be as fluffy or cook as well.

Let the batter sit for 5-10 minutes. While it&#8217;s resting, heat a non-stick frying pan over medium-high heat.

Spray the pan with some non-stick cooking spray then scoop the batter into the pan to form 6 small pancakes. You can vary the size if you want, it should make either 3 large pancakes, 4-5 medium ones or 6 small ones.

Let them cook until there are some bubbles in the batter and they&#8217;re starting to look fluffy and cooked around the edges. Flip and cook for another couple of minutes.

These protein pancakes look so delicious! I'd love to start my day with these!

Really nice, fluffy pancakes but the salt measurements seems a bit off, should it really be 1/2 tablespoon of sea salt?

These pancakes are delicious, I love getting some greens into my breakfast and don’t always feel like having a smoothie.  These have become a regular meal for me, great protein after a morning workout.

Make this quick and easy Besan Chilla (or cheela), a savoury Indian pancake recipe made with chickpea or gram flour, onions, tomatoes, herbs and spices. It makes for an easy and balanced lunch/breakfast!

Besan Ka Chilla

Besan (Gram flour) (sub with chickpea flour)

Water

Red onion (diced) (you can also use yellow onion

½ Tomato (diced)

Green chilli peppers (chopped) (adjust according to taste)

tsp Red chilli powder

(adjust

3-4 tbsp chopped coriander/cilantro

½ tsp Carrom seeds/Ajwain (Optional)

Sift the besan/chickpea flour through a sifter to prevent lumps (you can also skip to save time).

Add the rest of the ingredients except water and oil and mix well. Then add water to the mix and form a loose batter (not too thick or thin. Adjust water,according to feel).

Season a skillet with a thin layer of oil. Bring it to about medium heat.

Pour 1/3 cup full of the batter on the skillet and with the back of the spoon, spread it a little to form a roughly round shape.

Cook for until the top looks about cooked and then flip. You can also cook the pancake on one side on low flame until the top looks cooked through and remove from the skillet without flipping.

Serve chilla/pancake hot or warm with a side of Indian pickle, mint coriander chutney, ketchup or a simple yoghurt sauce.

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The most viewed chickpea flour pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine