Savory Zucchini Chickpea Flour Pancakes


You might be wondering how can you eat savory pancakes for breakfast. Most of my friends are used to eating pancakes with syrup, fruits and whipped cream. Most of my friends were shocked when I told them about these pancakes. Chickpea pancakes are a great way to enjoy a savory and filling pancake anytime of the day. Filled with vegetables and spices of your choice, this pancake will leave you satisfied and able to concentrate on your day. This is also known as vegetarian omelet especially in India.

The chickpea/garbanzo bean flour is a great source of protein and fiber. It contains 110 calories per 1/4 cup and 10 grams of protein while offering 5 grams of fiber. This is also gluten-free and vegan. This dish is one of my go to recipes when needing quick snack post workout. Its low in calorie, healthy and lip smacking when served with mint-coriander chutney.

This dish is very easy and can be pretty much toyed around to suit different tastes. You can add the veggies of your choice, today i am only making them with zucchini and garlic. Couple days ago, I added green peppers, onions, cilantro, spinach. You can also adjust the spices to taste. Here is the recipe of the savory zucchini chickpea pancake .


1 cup chickpea flour aka besan

2 medium zucchini shredded

2-3 cloves of garlic shredded

1 tsp olive oil

1/2 tsp baking powder/soda

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tsp carom seeds (ajwain)

salt to taste

water to mix the batter


Mix all the ingredients in a bowl, add little water at a time to make batter slightly runnier than a pancake batter. Make sure to add water slowly while mixing it in the bowl. Make sure all the clumps are gone. There is no gluten in this batter so you don’t have to worry that it will toughen up with too much stirring, the way a traditional pancake batter would.

Heat skillet over medium heat. Coat just enough oil to prevent from sticking. I usually don’t use any oil with my ceramic american clad pans but you can spray the oil to make it healthier. Once the skillet is hot, pour 1/2 cup of the mixture onto skillet. Use your spatula to spread it around and flatten as needed. There may be times when it appears that you have more veggies than batter, but don’t panic! when its cooked well, it will become fluffy and full. Flip it over and cook another side until its slightly golden. If you don’t cook it all the way, the center will be too mushy. Leave it on the stove for a couple of extra minutes if in doubt. Serve hot with garlic curd chutney or coriander mint chutney. You can also serve these pancakes with dollop of sour cream. They are delicious and filling! Enjoy!



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