Yes, more chickpea flour :).
Finally, there are a few scattered sunny days in Seattle and I can give my black background a break 🙂 The clouds screw up the white balance of the photograph and make everything look blue.
I love these small savory pancake versions of the usual chickpea flour Omelette things that we eat atleast twice a week. These pancakes today are packed with awesome stuff… grated Cauliflower, Shiitake, spices, cheese shreds and Sriracha. The grated Cauliflower makes them fat and packed with more than just chickpea flour.
Make the batter with chickpea flour and spices/herbs. Add veggies, shrooms, greens. Make pancakes. Serve. It cant get easier 🙂
The pancakes cook faster and are sturdier than the omelettes. Add an extra dash of kala namak for the eggy taste and you wont miss no eggs for breakfast. The batter can also make Omelettes. Add 2-3 Tablespoons more water for a thinner consistency so that it is easier to spread. These mini Omelette-pancakes are soy-free(no tofu) and grain-free. If you make a thinner batter, you will end up with a Chilla/Puda which we all grew up eating in India.
You can also make a pizza base with this batter like this Chickpea Millet pizza crust. Make atleast 1/4 inch thick base for sturdy slices. It can be a sub for an all cauliflower crust.
Top slice pictured below has daiya cheese shreds. The pancakes set to a sturdy not-squishy state after cooling, hence the clean slices.
Factory farms keep almost all chickens worldwide and every year they:
– Raise and kill over 40 Billion broilers .
– Keep over 6 Billion egg-laying hens, killed after a year, who lay over a trillion eggs.
– Kill over 6 Billion male chicks soon after hatching in the egg-laying industry.
In total over 50 billion chickens are killed annually. Stats via AnimalEthics.org
All birds, irrespective of the label on the carton(cage-free, organic etc) are de-beaked without anesthetic so they dont mutilate themselves or each other. And to increase egg production, the birds are starved, called forced molting which is withdrawal of food for 7-14 days, which leads to starvation, losing feathers and weight and sometimes death.
And so many of them do die just out of sheer exhaustion of producing eggs that use up all the calcium, nutrients and protein from their bodies.
The biggest waste product of the Egg industry are Male chicks, billions of them instantly ground to death in a grinding machine or filled up in trash bags to suffocate to death.
And some of this can be reduced by picking up some chickpea flour to whip up egg like meals.
Chickpea flour or gram flour or garbanzo bean flour or besan(pronounced “bay-sun”) is gluten-free, high protein and such a versatile ingredient.
More uses of chickpea flour..
this Veggie and Spinach Omelette.
or Soy-free Mushroom Chard Almond-feta Frittata.
Or this Chickpea Millet Breakfast bake.
or Savory steamed cakes – Dhokla.
or Fritters fried or baked. Baked Broccoli Fritters
and even Laddoo or sweet chickpea flour balls!
Or make a face mask. Make a thick paste, add a pinch of turmeric if you have some. Apply, gently exfoliate and wash after a few minutes:)
How do you like to use Chickpea flour..
Steps:
Mix the dry ingredients. Whisk well to combine.
Add water and whisk into smooth batter with no lumps.
Add the grated cauliflower, shiitake, veggies to batter.
Mix to combine.
Use ladle fulls of batter and make pancakes. Spread the batter in desired size. Cook for 6-7 minutes.
Flip and cook for another 5 minutes.
Serve hot with ketchup, sauces, roasted veggies, favorite gravy or pesto.
Recipe Card
Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms. Glutenfree Vegan Recipe
Ingredients
Dry
- 1 cup (120 g) chickpea flour
- 1 Tablespoon flaxmeal
- 3/4 teaspoons (0.75 teaspoons) salt
- 1/2 teaspoon (0.5 teaspoon) ranch seasoning or other seasoning mixes like chipotle, cajun, taco, garam masala
- 1/2 teaspoon (0.5 teaspoon) baking powder
- a generous pinch 1/8 teaspoon of baking soda
- a generous pinch of kala namak/indian black salt optional. Add for eggy taste
Wet
- 1 cup (250 ml) water
- 1/2 teaspoon (0.5 teaspoon) vinegar
- 1 cup (107 g) grated Cauliflower loaded cup
- 3-4 Shiitake mushrooms or other fresh mushrooms finely chopped 1/3-1/2 cup
- 1/2 (0.5) chili pepper finely chopped I used Jalapeno
- 1/4 cup (40 g) finely chopped red onion
- 1/4 cup (4 g) chopped cilantro optional
Variations
- Add 1-2 tsp sriracha to the batter
- Add shredded cheese shreds to the batter.
- Add other veggies and finely chopped greens.
Instructions
- In a bowl, mix all the Dry ingredients. Whisk well.
- Add a cup of water and whisk to combine into a smooth lump-free batter.
- Add the veggies and vinegar and mix to combine.
- Drop ladle full of the batter on a greased hot pan.
- Press and spread to even out into a fat pancake thickness.
- Cover with a lid and cook on medium heat for 6-7 minutes. Cover for at least 4 minutes and then cook without.
- You can also cook them without the lid. It will take a minute or so longer.
- Flip and cook for another 5-6 minutes.
- Serve hot with sauces of choice, mushroom gravy, roasted veggies and more. or make breakfast sandwiches with them.
Notes
To make lump free batter, pour water slowly in the chickpea flour and keep mixing/whisking. Or add half the water, mix then add more. Or Sieve the chickpea flour and use.
To avoid sticking, Use a thick bottom pan. When hot, sprinkle oil and spread the oil on the surface evenly using a wet napkin. Nutritional values based on one serving
Nutrition
VERONICA
Richa do you think I could use green pea flour instead of chickpea flour??
Richa
i havent tried green pea flour yet so wouldnt know if the texture will work
Régine Bohar
Dear Richa, would it be possible to limit comments to people who actually made the recipes or have relevant questions? I find myself wasting a lot of time reading comments like “This looks amazing” or “I am planning to make this tonight”. I believe that is the proper use of comments.
Richa
i’ll look into it. Meanwhile, you can use search on the browser(ctrl+f) and search for “made”. you should find a few comments where they say they made it
Dave Lawson
Just made these and will be making again. I like to cook large batches on he weekends. Made these on a two burner griddle and will have enough for lunch sandwiches and dinner with a bowl of roasted asparagus soup. Will these freeze without problem? If so they will be a staple in my freezer.
Thank You for the site and your cookbooks.
Richa
Awesome! they should freeze well.
Dave Lawson
Thanks for such a quick reply. I just found the Carrot Zucchini pancakes, they are next, in a freezable batch.
Thanks Again
Dave
ritu
Hi Richa,
I have two questions. Do you think I can use this mixture and use it to make waffles in my presto Waffle maker ? Secondly, When I make anything with Besan ( chilla or puda) i feel its never cooked all the way and taste raw to me. can you tell me what am i doing wrong ? thanks in advance
Richa
Yes, you can put it in a waffle maker. Add a bit more baking powder int he mix.
You might want to cook the dish a bit longer than mentioned, or you can lightly roast the besan flour before using. I usually like to use chickpea flour which is white garbanzo bean flour rather than besan which is kala chana flour, as the chickpea flour is coarsely ground, and cooks faster.
ritu
thanks Richa. I never knew that there is difference between besan and chicpea flour !
I will try to roast mt besan before using it in recipe since i already got it now. Will use chicpea flour next time. thanks again.
Regards.
Cheryl
Really good. I recommend a ceramic nonstick or other green nonstick. I browned all veggies except cauliflower in oil first, yummy!
Richa
Awesome! I use Cuisinart green gourmet and things just never stick to those pans 🙂
Irena
Hi Richa,
I came across your website and just love the way your food looks! I decided to try making these pancakes myself, but not sure where I got it wrong. There is no available flour where I live, so I decided to make it myself just by grinding dry chickpeas. I thought it looked ok until I added water. Batter was grainy (not lumpy) and much darker than yours. I added redbell peppers and spring onion. After frying, they were OK, but didn’t look like thick pastry. More like pastry coated veggies 🙂 Any suggestions as to why it happened?
Richa
i think its probably the flour consistency. chickpea flour is the same feel as all purpose flour. very smooth and powdery. If the batter was grainy, that meas the chickpeas were not ground enough. you would probably have to do a couple of rounds of grinding. be sure to cool the blender in between. that should generally solve the problem of a better batter than makes a wetter batter for the pancakes.
There is also a balance between the amount of veggies that be added in the batter. too many veggies can lead to veggies coated with batter type pancakes 🙂 just make more batter and add to the veggies until desired balance of veggies and batter.
Anonymous
My New Favorite Recipe!! hope It’s Not Fattening!! So Good!
Consuelo
I just made this recipe… I didn’t have Cauliflower nor mushrooms so I used broccoli, some olives and chard instead, and it was brilliant! Thank you!!! I love your recipes!
Anonymous
Hi Richa, recently strated perusing your website after being directed from Katie’s site..you are a genius..I made these today and though they came out sturdy, they were not cooked thorously inside since they were thick..i left them on the pan for quite sometime, but still were wettish when cut..any suggestions? thanks..
Richa
you can spread them out to thinner pancakes using a spoon. also they look squishy when just off the pan, then after a minute or so firm up. they will be slightly moist like pancake or think omelette, but should taste cooked. if you want a sry and very cooked version. add a few more Tbsp water for a thinner batter, and make thick crepes. the thinner pancakes will cook to a nice dry soft thick crepe.
Unknown
Made this tonight and I loved it!! I just made it into one giant pancake and it was so filling I only ate a quarter of it.
Thanks for the recipe, and thanks also for calling attention to chicken/egg factory farms.
afracooking
Loving discovering your blog – such original recipes. This one has gone straight onto my “to cook” list as well
Anonymous
I loved these, substituting finely grated potatoes for the cauliflower, and sweet red peppers for the chilis. I use applesauce instead of flax meal. They were great! So satisfying on GF diet!
Richa
Awesome! i do add potatoes some days too. its like a hash and omelette all in one:)
Anonymous
Hi, first discovered chick pea pancake mix in the Czech Republic and loved it. Couldn’t find it here so I found you and more great ideas for this mix. FYI to to safe on the way home I packed 3 cold pancakes in my pocketbook, gluten free was not available on part of the flight. They were wonderful, still slightly chilled with nothing on them like syrup or butter. Thanks for the new ideas.
bella hurbcon
Just found out our 5yr old granddaughter is allergic to cats,dogs,eggs,soy,wheat,and milk in large doses, and any kind of nuts peanuts especially. She’s being a real trooper about this whole ordeal. I founf this chickpea flour at the supermarket today and am glad I did. After reading about all these great food ideas it has made her mother and I happy. Than you
bella hurbcon
Just found out that my 5yr old granddaughter is allergic to soy, eggs,wheat,peanuts, cats and dogs and to milk in high doses. After reading these blogs it gives her mother and I hope for this little one. I’m goignt o try the omlettes tomorrow morning. Thank you…bellahurb
Kristy
I second that- No Eggs, More Chickpea Flour (I should make a shirt that says that, right?). These are so right up my alley- they look so tasty!
Amanda Attard
I’m looking forward to making these. Yum Yum
Your photographs are amazing!
Alicia@ eco driendly homemaking
Oh these pancakes look awesome!
Dixya
i love using chickpea flour in any savory form – i use it frequently but mix all purpose flour i add little bit of ajwain seeds to it with shredded veggies! your version looks so filling too!
stairwaytovegan
Wow, these look amazing (as always). Your recipes are truely inspiring. Thank you.
vedgedout.com
These are SO on my menu this weekend! You’ve never steered me wrong my friend! Pure love! xx
Irina @ wandercrush
Besan is amazing, no? I love how thick these are—More goodness per bite.
Anonymous
Hello, I do believe your site could possibly be having browser compatibility problems.
Whenever I take a look at your web site in Safari, it looks fine however, if opening in Internet Explorer, it has some overlapping
issues. I just wanted to give you a quick heads up! Other than that, excellent blog!
my web site; クリスチャンルブタン
janet @ the taste space
Yum! Can’t way to try this, Richa. And way to go on the shout out on how to pronounce besan. 🙂
christine
I regularly make small pancakes similar to this for breakfast or lunch, often adding a cup of cornmeal to the mix, or tapioca flour. It’s so versatile and tasty, and leftovers keep well in the fridge:)
Sunday Morning Banana Pancakes
I made your chickpea frittata and it was amazing so I am going with that is my favorite way to use chickpea flour, also I really love making my coating for buffalo “wings” with chickpea flour- so so good!
Richa
Awesome!:) so glad you liked it heather:)
oooh that is an awesome idea to use it for buffalo wings! yummm!
recipes
This comment has been removed by a blog administrator.
Anonymous
This comment has been removed by a blog administrator.
Anonymous
This comment has been removed by a blog administrator.
Joanne T Ferguson
G’day! Really enjoyed your healthy combination flavors, TRUE!
Love the staging of your photos too!
Cheers! Joanne
Hannah
I wish I could peer inside your brain and see how you come up with this amazing flavor pairings! Seriously, I would have never thought to combine cauliflower and shiitake in this format, but it makes so much sense and looks absolutely incredible. You’re such an inspiration, Richa!
kokoronagomu
love how these look! i make a thick farinata (italian socca) with rosemary, mustard seeds, cumin, asparagus, onion, cilantro and pepper but it’s rather heavy, these look light and i will surely make them sadly without mushrooms as the husband won’t let mushrooms in the house.
Veena Theagarajan
I do this too but I add tomatoes too.. your version looks yummy too
Jan Scholl
Other than the mushrooms (allergic) I love this idea. What could I sub for the shrooms? Something “meaty” without being meat? Ideas are welcome.
Richa
you can just omit the ushrooms or add other chopped up veggies of choice, broccoli, bell peppers, zucchini etc . if you want meaty, then any fake meat crumbles or pieces , tempeh, or cooked beans/lentils.
Annie
I want to make little sandwiches out of these!
Richa
yup great idea! they are the size of the burger patty:))
Divya Shivaraman
wonderful pan cake…did the batter went a bit thick?
Richa
yup. the batter is thick. else it will spread put like a Chilla/Puda.
Srimathi Mani
An awesome way to cook something gluten free. Very interesting.
Caitlin
oh my! i can’t wait to make this!
Richa
yes!
Shema George
Amazing clicks and healthy pancakes – Lovely post Richa
Richa
Thank you Shema!
Anupa Joseph
Never had these..but your pics look delicious and make me feel its worth trying 🙂
acookinthemaking
Wow, these look amazing. I was already thinking about how much I want to make them and then I got to the ingredients list and saw that not only do I have all of the stuff in my house at the moment, but I actually have things I need to use up that are EXACTLY what the recipe calls for (1/2 jalapeno, 1/4 cup of red onion, etc.)! It’s fate. 🙂 Can’t wait to try them!
Richa
Now that is an awesome co-incidence!