Giant Southwestern Chickpea Flour Pancakes, Vegan & Gluten-Free
I’ve been meaning to post a chickpea flour omelet recipe for years. If you’ve never made a vegan omelet with chickpea flour, it’s a really easy great recipe for at-home brunch, since it feels super fancy but is actually simple to make.
Actually, it’s not quite that simple, because somehow I did manage to botch the batch that became today’s Vegan & Gluten-Free Giant Southwestern Chickpea Pancakes. Luckily the botched batch became a very happy accident! I made the batter a touch too thick and added a bit too much to the pan, which turned out to be a great method for making giant pancakes!
I’ve been really into making “southwestern” versions of my favorite dishes (which is just what I call it when I add cilantro, green onion, tomatoes and hot sauce), like these super delish waffles…
Anyways, today’s recipe is also southwesten-ized. Made with chickpea flour and black beans, these giant pancakes are extra hearty and packed with protein. In addition to the toppings you see in the photos, I love them with avocado, salsa, vegan cheddar and sauteed veggies. The more toppings, the better!
- 2 cups cup chickpea flour
- ¼ tablespoon nutritional yeast
- 1teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- ½ teaspoon paprika
- salt and pepper, to taste
- 2 cups nondairy milk
- ½ cup chopped cherry tomatoes
- ½ cup black beans
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 1-2 tablespoons olive oil
- vegan sour cream
- extra tomatoes, black beans, green onions and cilantro
- In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, baking powder, paprika, salt and pepper. Once everything is mixed, stir in the nondairy milk, then stir in the cherry tomatoes, black beans, onions and cilantro.
- Heat a cast iron skillet on the stove at medium-high heat, with enough olive oil to cover the surface.
- Pour about ⅓-1/2 cup of batter onto the skillet. Cook for about 4-5 minutes, until the center of the pancakes starts to bubble. Flip the pancake and cook until the both sides are golden brown.
- Repeat, until all of the batter is used (makes about 5 giant pancakes).
- Serve warm, with toppings of your choice.
My husband loves stuff made with chickpea flour and I love anything with a Mexican twist, so I’m going to fit this in for supper soon. Your pictures literally made my mouth water.