Herbed Chickpea Flour Pancakes

There’s something incredibly comforting about a warm plate of Herbed Chickpea Flour Pancakes on a bright spring morning. I often find myself dreaming of these pancakes when I think of lazy weekends or a special brunch with friends. The aroma of chickpea flour sizzling on the pan fills my kitchen with a sense of joy and anticipation. I remember the first time I made them; I was pleasantly surprised by how easy they were! With just a handful of fresh ingredients, I transformed a simple meal into something extraordinary. The delightful flavor of the herbs combined with the hearty texture of chickpea flour creates a unique dish that’s both wholesome and satisfying.

As spring rolls in, I can’t help but think of the vibrant vegetables available. Fresh asparagus and radishes add that perfect crunch and color, making these pancakes not just delicious but also a feast for the eyes. It’s a dish that brings me back to sunny afternoons spent with family, laughing and enjoying the simple pleasures of good food and great company. Every bite of Herbed Chickpea Flour Pancakes whispers a promise of comfort, reminding me of nature’s bounty and the joys of cooking with love.

Ingredients You’ll Need for Herbed Chickpea Flour Pancakes

The beauty of the ingredients in Herbed Chickpea Flour Pancakes lies in their freshness and simplicity. Each element not only contributes to the flavor but also enhances the nutritional value of the pancakes. The key players here are the chickpea flour, a fantastic gluten-free option rich in protein, and an array of fresh herbs that bring the dish to life.

• Tahini: ¼ cup – A creamy, nutty paste made from ground sesame seeds, tahini adds depth and richness to the dish.
• Lemon zest: 1 teaspoon – Provides bright, citrusy notes, balancing the earthiness of the chickpea flour.
• Lemon juice: 2 tablespoons – Adds acidity and freshness, enhancing the overall flavor profile.
• Agave nectar: 1 ½ teaspoons – A natural sweetener that complements the savory elements.
• Sea salt: to taste – Enhances all flavors, making them pop.
• Cold water: ¼ cup – Necessary for achieving the right batter consistency.
• Asparagus: ½ lb – Tender and vibrant, asparagus adds crunch and nutrition.
• Radishes: 6-7 – Their peppery flavor and crisp texture provide a delightful contrast.
• Avocado oil: 2 teaspoons – Great for roasting and adds healthy fats.
• Za’atar spice blend: 1 teaspoon – A flavorful mix that enhances the roasted vegetables.
• Ground black pepper: to taste – Adds a touch of heat.
• Chickpea flour: ⅔ cup – The star ingredient, rich in protein and fiber, making these pancakes hearty.
• Flat leaf parsley: ⅓ cup – Fresh herbs that brighten up the dish.
• Fresh dill: ¼ cup – A flavor that complements the other ingredients beautifully.
• Green onion: 1 – Sweet and mild, it adds freshness.
• Ground turmeric: 1 teaspoon – A warm spice with health benefits, perfect for color.
• Nutritional yeast: 1 teaspoon – Adds a cheesy, umami flavor while being vegan-friendly.
• Onion powder: 1 teaspoon – Enhances the savory aspect of the pancakes.
• Fine sea salt: ½ teaspoon – For consistent flavor throughout.
• Ground black pepper: few twists – Just enough to give a little kick.
• Water: ⅔ cup – Ensures the batter is smooth and the pancakes cook evenly.
• Oil: for cooking – Essential for frying the pancakes until golden brown.

Cooking Method for Herbed Chickpea Flour Pancakes

Making Herbed Chickpea Flour Pancakes is a joyful process! You’re going to love how the flavors come together in such a simple way. Let’s dive into the cooking steps that will guide you to perfect pancakes.

1. Preheat your oven to 400°F. This ensures that your vegetables will roast evenly and develop a wonderful flavor.
2. Make the zesty lemon tahini. In a small bowl, whisk together tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water. Start by whisking slowly to incorporate the ingredients. Gradually whisk more vigorously until the mixture is creamy, slightly pale, and smooth. Set aside in the refrigerator until you’re ready to use it. This sauce can enhance your pancakes and will keep for up to a week in the fridge.
3. Now, let’s roast the vegetables! Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Drizzle with avocado oil and sprinkle with za’atar spice blend, salt, and pepper. Toss everything to coat and arrange the vegetables in a single layer. Slide the baking sheet into the preheated oven and roast the veggies for about 20 minutes, or until they’re slightly tender and browned on the edges. You’ll love the aroma wafting through your kitchen!
4. While the vegetables are roasting, let’s prepare the pancake batter. In a medium bowl, whisk together chickpea flour, flat leaf parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Keep whisking until you achieve a smooth batter with minimal lumps. This is going to be the base of your pancakes!
5. Heat a sauté pan or crepe pan over medium heat. Swish some oil around in the heated pan to prevent sticking. Pour half of the pancake batter into the pan. Allow the pancake to cook until it’s golden on the underside and you see little bubbles poking through the surface, about 1 ½ minutes. Flip the pancake over and cook for another minute until the other side is browned and the pancake feels firm in the middle. Repeat this process with the remaining batter, adding a little oil as needed.
6. Serve your Herbed Chickpea Flour Pancakes warm, topped with the roasted vegetables and drizzled with the zesty lemon tahini. Enjoy a delightful meal that combines flavors and textures beautifully!

Expert Tips about Herbed Chickpea Flour Pancakes

I love sharing tips to help elevate your cooking experience! Here are some expert suggestions to get the most out of your Herbed Chickpea Flour Pancakes.

• Storage: To store leftovers, place them in an airtight container and refrigerate for up to three days. Reheat in a pan over medium heat for best results.
• Freezing: You can freeze the cooked pancakes. Place them between sheets of parchment paper in a freezer-safe container. They can last for about two months.
• Pairing: I recommend serving these pancakes with a crisp salad or a dollop of yogurt to balance the flavors.
• Batch Cooking: Make a double batch and serve them for brunch or meal prep for the week. They reheat beautifully!
• Herb Variations: Don’t hesitate to experiment with different herbs like thyme or cilantro for varied flavor profiles.

Perfect Pairings for Herbed Chickpea Flour Pancakes

When serving Herbed Chickpea Flour Pancakes, consider these delightful accompaniments:

• Mixed Green Salad: A fresh salad with a light vinaigrette perfectly complements the flavors of the pancakes.
• Roasted Cherry Tomatoes: Their sweetness enhances the savory notes of the pancakes, creating a delicious contrast.
• Hummus: Serve with a side of hummus for a creamy dip that pairs wonderfully with the texture of the pancakes.
• Pickled Vegetables: A tangy addition like pickled red onions or cucumbers adds brightness to the dish.
• Seasonal Fruits: A side of seasonal fruits can make the meal even more refreshing and colorful.
• Simple Yogurt Sauce: A cool yogurt sauce with herbs can be a delightful dip for the pancakes.
• Occasions: These pancakes are perfect for brunch, light lunches, or even as a part of a gathering with friends.

FAQ

Conclusion

In summary, Herbed Chickpea Flour Pancakes are not only delicious but also a wonderful way to enjoy wholesome ingredients. They bring a unique flavor and texture to any meal, making them a perfect addition to your recipe repertoire. I encourage you to try making them for breakfast, lunch, or dinner – you won’t be disappointed!

Herbed Chickpea Flour Pancakes

Craving something unique and delicious? Try these Herbed Chickpea Flour Pancakes that are packed with flavor and nutrition! Light yet filling, they make a perfect dish for any meal. Enjoy a delightful experience with every bite that will have you coming back for more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup Tahini
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 1 ½ teaspoons Agave nectar
• Sea salt to taste
• ¼ cup Cold water
• ½ lb Asparagus tough ends trimmed
• 6-7 Radishes cut into quarters
• 2 teaspoons Avocado oil
• 1 teaspoon Za’atar spice blend
• Sea salt and ground black pepper, to taste
• ⅔ cup Chickpea flour
• ⅓ cup Flat leaf parsley leaves finely chopped
• ¼ cup Fresh dill leaves finely chopped
• 1 Green onion finely chopped
• 1 teaspoon Ground turmeric
• 1 teaspoon Nutritional yeast
• 1 teaspoon Onion powder
• ½ teaspoon Fine sea salt
• Few twists of ground black pepper
• ⅔ cup Water
• Oil for cooking

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Blender
• Whisk
• Chef's Knife

Method

 

1. Preheat your oven to 400°F. This ensures that your vegetables will roast evenly and develop a wonderful flavor.
2. Make the zesty lemon tahini. In a small bowl, whisk together tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water. Start by whisking slowly to incorporate the ingredients. Gradually whisk more vigorously until the mixture is creamy, slightly pale, and smooth. Set aside in the refrigerator until you’re ready to use it. This sauce can enhance your pancakes and will keep for up to a week in the fridge.
3. Now, let’s roast the vegetables! Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Drizzle with avocado oil and sprinkle with za’atar spice blend, salt, and pepper. Toss everything to coat and arrange the vegetables in a single layer. Slide the baking sheet into the preheated oven and roast the veggies for about 20 minutes, or until they’re slightly tender and browned on the edges. You’ll love the aroma wafting through your kitchen!
4. While the vegetables are roasting, let’s prepare the pancake batter. In a medium bowl, whisk together chickpea flour, flat leaf parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Keep whisking until you achieve a smooth batter with minimal lumps. This is going to be the base of your pancakes!
5. Heat a sauté pan or crepe pan over medium heat. Swish some oil around in the heated pan to prevent sticking. Pour half of the pancake batter into the pan. Allow the pancake to cook until it’s golden on the underside and you see little bubbles poking through the surface, about 1 ½ minutes. Flip the pancake over and cook for another minute until the other side is browned and the pancake feels firm in the middle. Repeat this process with the remaining batter, adding a little oil as needed.
6. Serve your Herbed Chickpea Flour Pancakes warm, topped with the roasted vegetables and drizzled with the zesty lemon tahini. Enjoy a delightful meal that combines flavors and textures beautifully!

Notes

• Tip 1: I went for spring-y vegetables like asparagus and radishes because we’re coming up on that season. Feel free to roast or saute whatever vegetables you’d like to go along with.
• Tip 2: The lemon zest is so key! Makes the tahini sauce truly lemon-y. I use a Mircoplane to zest.
• Tip 3: My favourite tahini brands are Seed + Mill and Soom.
• Tip 4: Any soft/leafy herbs are great here (cilantro, basil, parsley, dill)! I love using this recipe as landing spot for any extra herbs in the fridge that I need to use up.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.