Savory Chickpea Pancakes

Savory Chickpea Pancakes

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Charlotte Gunther


from a sunday paper
i served mine with maple syrup


☆☆☆☆☆ 0 votes

makes 36 2 1/2" pancakes


  • 2 c
    chickpea flour
  • 2 tsp
    baking powder
  • 2 tsp
    kosher salt
  • 1 tsp
  • 1 3/4 c
  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    olive oil, extra virgin
  • 2
    egg yolks, beaten
  • 3
    egg whites whipped to soft peaks
  • ·
    zest of one lemon

How to Make Savory Chickpea Pancakes


  1. Mix all dry ingredients together in one bowl
  2. In a separate bowl, combine buttermilk, melted butter, olive oil, and egg yolks.
  3. Fold dry ingredients into buttermilk mixture gently (do not over mix or pancakes will be tough.
  4. Let batter stand for 5 minutes. Then gently fold half of the egg whites into batter, then fold remaining egg whites in.
  5. Heat a non-stick skillet over medium heat untill moderately hot. Add in a pinch of butter and spoon a heaping tablespoon batter into pan. Cook each pancake until golden brown; flip; cook for another minute or two & keep warm.
  6. To serve, place two chickpea pancakes on individual plates and spoon ragu on top.

Printable Recipe Card

About Savory Chickpea Pancakes

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Healthy

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