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How to Make Chickpea Pancakes (Vegan & High Protein)
Chickpea pancakes are an excellent choice for anyone seeking a nutritious, high-protein, and vegan breakfast option. Whether you’re following a plant-based diet or just looking to incorporate more protein into your meals, this recipe is a great fit. Chickpea flour, also known as gram flour or besan, is naturally high in protein and gluten-free, making it perfect for a range of dietary needs. In this version, we’ve added extra protein-packed ingredients to truly make it a high-protein meal that will keep you full and energized throughout your day.
Why Chickpea Pancakes?
Chickpea flour is not only high in protein, but it’s also rich in fiber and contains essential vitamins and minerals. Combined with protein-boosting ingredients like silken tofu and optional vegan protein powder, these pancakes become a powerhouse of nutrition. The addition of vegetables like spinach or bell peppers further increases the nutrient content, making this a wholesome breakfast.
Chickpea Pancakes Recipe
Ingredients
- 1 cup chickpea flour
- 1/2 cup silken tofu (for added protein and creaminess)
- 1 cup water
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric (optional)
- 1/4 teaspoon cumin powder (optional)
- Salt and pepper to taste
- 1/2 cup diced vegetables (spinach, bell peppers, onions, etc.)
- Fresh herbs like parsley or cilantro (optional)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor and extra protein)
- Vegan protein powder (optional, for even more protein)
Step-by-Step Instructions
1. Prepare the Batter: In a large mixing bowl, whisk together the chickpea flour, silken tofu, water, olive oil, turmeric, cumin powder, salt, and pepper until smooth. The batter should be slightly thicker than traditional pancake batter.
2. Add Vegetables: Fold in your diced vegetables and herbs. This adds flavor, texture, and additional nutrients to the pancakes.
3. Optional Protein Boost: If you want even more protein, stir in 1 tablespoon of vegan protein powder and nutritional yeast. These ingredients will give your pancakes a creamy, cheesy flavor with a protein punch.
4. Heat the Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly coat it with olive oil or a non-stick spray.
5. Cook the Pancakes: Pour a quarter of the batter onto the skillet, spreading it out into a circular shape. Cook each pancake for about 2-3 minutes on each side, until golden brown and firm to the touch.
6. Serve: Once the pancakes are cooked, serve them warm. You can top them with additional veggies, avocado, or vegan yogurt for extra creaminess.
Variations
1. Add Spices: For more flavor, you can add spices like garlic powder, onion powder, or smoked paprika. These spices complement the chickpea flour and give the pancakes a savory, bold flavor.
2. Make it Gluten-Free: This recipe is already gluten-free since chickpea flour does not contain gluten. Just make sure any optional ingredients (like the protein powder) are also gluten-free.
3. Top with Protein-Rich Sides: To increase the protein content even further, consider serving your pancakes with vegan yogurt, avocado, or a side of sautéed tofu or tempeh.
Why This Recipe is Perfect for a High-Protein Breakfast
This version of chickpea pancakes is loaded with plant-based protein, thanks to the combination of chickpea flour, silken tofu, and nutritional yeast. It’s also versatile, meaning you can customize the vegetables and spices to your liking. The fiber content helps with digestion and keeps you full, making it ideal for busy mornings.
Tip: These pancakes also store well, so you can make a big batch and reheat them during the week for a quick and easy breakfast.
Chickpea pancakes are a great addition to any high-protein, vegan-friendly meal plan. With a well-rounded profile of nutrients, they’re sure to help you stay satisfied and meet your protein goals without compromising on flavor.
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Chickpea Pancakes
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup chickpea flour
- ½ cup silken tofu (for added protein and creaminess)
- 1 cup water
- 2 tbsp olive oil
- ¼ tsp turmeric (optional)
- ¼ tsp cumin powder (optional)
- Salt and pepper to taste
- ½ cup diced vegetables spinach, bell peppers, onions, etc.
- Fresh herbs like parsley or cilantro (optional)
- 1 tbsp nutritional yeast (optional, for a cheesy flavor and extra protein)
- Vegan protein powder (optional, for even more protein)
Instructions
- In a large mixing bowl, whisk together the chickpea flour, silken tofu, water, olive oil, turmeric, cumin powder, salt, and pepper until smooth. The batter should be slightly thicker than traditional pancake batter.
- Fold in your diced vegetables and herbs. This adds flavor, texture, and additional nutrients to the pancakes.
- If you want even more protein, stir in 1 tablespoon of vegan protein powder and nutritional yeast. These ingredients will give your pancakes a creamy, cheesy flavor with a protein punch.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat it with olive oil or a non-stick spray.
- Pour a quarter of the batter onto the skillet, spreading it out into a circular shape. Cook each pancake for about 2-3 minutes on each side, until golden brown and firm to the touch.
- Once the pancakes are cooked, serve them warm. You can top them with additional veggies, avocado, or vegan yogurt for extra creaminess.
Notes
Nutritional Information (per serving, approximately):
- Protein: 20-25 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Fat: 9 grams
