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.

Fennel Seed Bread Recipe

 

The fennel seed is a a beautiful ingredient for bread baking – think subtle aniseed with warm, sweet aromas. This fennel seed bread recipe brings out the best of the seed’s aromatic flavours. A flavoursome breakfast bread for any day of the week!

For my fennel bread recipe, I’ve chosen a combination of flours: strong white wheat and maize flour. Taking a look at other bakers’ recipes, there are plenty of fennel and nut combos, specifically hazelnuts (e.g. Ottolenghi’s fennel seed crackers or Hamelman’s hazelnut and fig bread with fennel seeds and rosemary). Dried fruits such as raisins, cherries or figs are also popular fennel seed companions (e.g. Andrew Whitley’s semolina, raisin and fennel bannock). As such, I’ve opted for a fennel bread which includes nuts and dried fruit and it works beautifully.

Fennel seed bread
Fennel seed bread

Fennel Seed Bread Recipe

My recipe uses a fruit, nut and fennel seed soaker to infuse some of the liquid that goes into the dough to extract some extra flavour from the seeds and to soften the raisins pre-bake.
I provided options for both a yeast-based and a sourdough-based version of this bread below.

Fennel seeds
Fennel seeds

Yeast-Based Fennel Bread Recipe

This recipe is based on a small of amount of dried yeast as the leavening agent.

Ingredients

Soaked raisin, hazelnut and fennel seed mix

  • 50g raisins
  • 50g hazelnuts, roughly chopped (you can also use almonds)
  • 6g fennel seeds
  • 100g water, hot

Main dough

  • 450g strong white wheat flour
  • 75g maize flour
  • 9g salt
  • 5g dried yeast
  • 315g water
Fennel seed bread slice
Fennel seed bread slice

How to make fennel seed bread

  1. Prepare the raisin, hazelnut and fennel seed soaker by lightly toasting the fennel seeds in a frying pan for a few minutes until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the fennel seeds and other soaker ingredients in a bowl, stirring before covering the bowl. Leave to rest for a few hours or overnight.
  2. After this, combine all of the main dough ingredients and add the liquid from the soaker.
  3. Form a dough and knead for 10 minutes.
  4. Place in a bowl and cover for about an hour. The dough will have visibly risen by then.
  5. Take the dough back out of the bowl and fold in the raisin, hazelnut and fennel seed soaker until distributed evenly throughout the dough.
  6. Shape the dough into a round loaf, cover the outside with flour and place into a pre-floured proofing basket.
  7. Cover the proofing basket in a polythene bag to prevent the dough from drying out.
  8. Rest for an hour or two until the dough is fully proofed.
  9. Preheat the oven to 220°C and – if you are using a baking dome – preheat the dome from cold at the same time.
  10. Turn out the fennel seed loaf onto the baking dome plate (or otherwise a baking tray lined with baking paper) and score the bread with a scoring knife. Cover the dome if using.
  11. Bake at 220°C for 10 minutes, then turn down the temperature to 200°C for another 45 minutes. Take off the baking dome lid for the final 10 minutes to brown the loaf nicely.
  12. Cool on a wire rack.

Sourdough-Based Fennel Bread Recipe

This version of the recipe doesn’t use commercial yeast, but uses sourdough starter instead.

Ingredients

Sourdough starter

  • 25g wheat sourdough starter
  • 100g strong white bread flour
  • 100g water

Soaked raisin, hazelnut and fennel seed mix

  • 50g raisins
  • 50g hazelnuts, roughly chopped (you can also use almonds)
  • 6g fennel seeds
  • 100g water, hot

Main dough

  • 350g strong white wheat flour
  • 75g maize flour
  • 9g salt
  • 215g water

How to make fennel seed bread

  1. Refresh the sourdough starter by combining the sourdough ingredients mentioned above in a medium bowl. Mix well, cover with a lid and set aside at room temperature for at least four hours or overnight.
  2. At the same time, prepare the raisin, hazelnut and fennel seed soaker by lightly toasting the fennel seeds in a frying pan for a few minutes until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the fennel seeds and other soaker ingredients in a bowl, stirring before covering the bowl. Leave to rest for a few hours or overnight.
  3. After this, combine all of the main dough ingredients with 200g of the refreshed sourdough starter (the rest goes back into the fridge for your next bake) and add the liquid from the soaker.
  4. Follow steps 3 to 12 as in the yeast-bread recipe version above. However, please allow more time for step 4 and step 8 as the process will take quite a bit longer using sourdough instead of yeast.

Enjoy!

I also used fennel seeds in this Moroccan bread recipe.