Chickpea flour pancakes for weekend breakfast

 

A new year, a new pancake recipe! This time, using chickpea flour. I’ve baked with chickpea flour before and always thought chickpea flour pancakes were a particularly nice way of using chickpea flour in baking. These chickpea flour pancakes are super light and fluffy (without the use of baking powder) and make an excellent weekend breakfast choice. Unfortunately, they are not quite vegan due to the added egg, but certainly a good option for anyone on a vegetarian diet.

Chickpea flour pancakes
Chickpea flour pancakes

For more chickpea flour baking ideas including my recipe for chickpea flour and fennel sourdough bread, take a look at my chickpea flour baking post from a few years ago.

Chickpea pancakes
Chickpea pancakes

Chickpea flour pancakes recipe

This chickpea pancakes recipe uses a little bit of dried yeast as well as an egg to help them rise and make them light and fluffy.

The pancakes themselves don’t include any spices such as cumin, coriander, mustard seeds or turmeric – as can often be found in Indian chickpea pancakes. Instead, I like to serve them plain or add some fresh ingredients (onion, chili and coriander leaves) to the batter.

Serve with your choice of savoury topping; I’ve included some suggestions below.

Chickpea flour pancakes
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Chickpea pancakes recipe

These chickpea pancakes are best served with a savoury topping. My personal topping of choice is a fresh salad of avocado, cherry tomatoes, rocket leaves or lamb's lettuce, seasoned with olive or rapeseed oil, salt, pepper and a little bit of lemon/lime juice. A spoonful of natural yoghurt on the side works well with this. Note: If you prefer to serve your chickpea flour pancakes plain, just leave out the onion, chili and coriander leaves from the recipe below. Yotam Ottolenghi serves his plain chickpea pancakes with this tasty spiced aubergine and coriander topping.

Servings 4 people

Ingredients

Ingredients

  • 200 g chickpea flour
  • 4 g dried yeast
  • 1/4 tsp salt
  • 1 small egg beaten
  • 200 g water
  • 1/2 onion finely chopped
  • 1/2 fresh chili (green or red) finely chopped
  • Fresh coriander leaves a few sprigs, finely chopped

Instructions

How to make chickpea pancakes

  1. Combine the chickpea flour, yeast and salt in a bowl.

  2. Add the beaten egg and the water.

  3. Add the chopped onion, chili and coriander leaves and combine well.

  4. Cover and set aside for an hour, until nice and frothy.

  5. Make the pancakes in a non-stick frying pan by heating up oil (I use a silicone brush to distribute a layer of oil evenly across the frying pan surface area). Use 3 tbsp of batter per pancake.

  6. Serve immediately.

For more breakfast pancake recipe ideas, take a look at my buckwheat groats pancake recipe, this recipe for sorghum flour pancakes with options for both sweet and savoury breakfast pancakes or this recipe for galettes de sarrasin.

Bread during pregnancy: notes from a baker

 

I wanted to write a quick post on eating bread during pregnancy. With bread playing such a big role in my daily food routine, and at 25 weeks pregnant, a special post devoted to this feels appropriate 🙂

Here are my general tips around bread during pregnancy

  • According to the NHS UK; “starchy foods (carbohydrates) – including bread – should make up just over a third of the food you eat.”
  • However, try to limit or cut out white bread (and other ‘white carbs’ such as white rice or pasta) during pregnancy as much as possible.
  • Instead, opt for brown / wholegrain / multigrain breads, brown rice and wholemeal pasta.
  • If you are prone to snacking on sweets, incorporate some dried fruit into your loaf of bread instead. This date and nut loaf for example makes for a delicious breakfast bread or afternoon snack.
  • Adding nuts to your bread dough will add some much-needed protein into your diet too and, in general, I recommend to add seeds (e.g. sesame seeds are a good source of calcium) and extra wheat bran (for added fibre) to any bread you bake.
Healthy whole grain bread
Healthy whole grain bread

The best bread during pregnancy?

If you are looking to start baking your own bread during pregnancy or if you are looking to bake healthier loaves during pregnancy, take a look at this post on healthy bread from earlier this year.

Wholemeal sourdough pita bread pocket
Wholemeal sourdough pita bread pocket

There is good dietary advice on the NHS (UK) website and a lot of this can easily be put into practice with your daily choice of bread.

Here are my recipe tips:

  • Try this wholemeal pita bread recipe and pair it with homemade hummus, carrot and celery sticks if you fancy a savoury snack.
  • This Greek pastry snack with folate-rich spinach and feta cheese also ticks a few of the recommended dietary boxes.
  • Crispbread can be a life saver in the first three months of feeling nauseous and queasy; I found it really easy to eat during the tricky first trimester.
  • And if you are following a ‘eat little and often’ pregnancy routine, this oatcakes recipe is ideal.

All the best!

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