Chickpea Flour Breakfast Pancakes

besan pancakes

My Dad used to serve up a batch of homemade pancakes on the weekend when I was a little girl. I like to carry on the tradition of weekend pancake breakfasts as an adult too, and it gives me a chance to experiment with different ingredients, flavors and techniques for pancakes. Light and fluffy or solid and sturdy, I enjoy pancakes in all varieties and the search for new recipes.

If you're looking for a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the thing. Just as simple as pancakes made with regular all-purpose or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour — also known as besan in Indian grocers — is widely available now in health food stores, Asian grocers and many supermarkets. Dress these pancakes up with butter, whipped cream, fresh berries, maple syrup or your favorite topping for a terrific and nourishing weekend breakfast treat.


Chickpea Flour Breakfast PancakesChickpea Flour Breakfast Pancakes
Recipe by
Adapted from The Veggie Nook
Published on June 6, 2013

Simple, sturdy, filling and nourishing, these sweet breakfast pancakes are creamy and delicious

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Ingredients:
  • 1 cup chickpea flour (besan)
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup arrowroot starch
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 3/4 cup plain whole fat yogurt
  • 1/4 cup water
  • 1 egg, beaten
Instructions:
  • Combine the flours, arrowroot starch, brown sugar and baking powder in a mixing bowl. Whisk together the yogurt, water and egg, and stir into the dry ingredients until the batter is smooth.

  • Heat a few teaspoons of butter or oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges are separated from the pan. Flip the pancakes and cook for minute or until both sides are golden brown. Drain on sheets of paper towel.

  • Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above.

Makes eight 4-inch pancakes
chickpea flour pancakes

More breakfast pancake ideas from Lisa's kitchen:
Vanilla Oat Pancakes
Light and Creamy Ricotta Pancakes
Pineapple Upside-Down Pancakes
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

On the top of the reading stack: various piles

Audio Accompaniment: silence

6 comments:

Daniela @FoodRecipesHQ said...

I do wish I could find chickpea flour in a normal grocery store. I am even thinking to order from amazon! I thought to use it to make "socca", a sort of Italian falt bread. Didn't think about pancakes, it's a brilliant idea. Great recipe!

niki said...

These look good, Can't wait to try making them this weekend.

Johanna GGG said...

your pancake stack looks gorgeous - I love pancakes for breakfast on the weekends every now and again - this post makes me feel that it is time for pancakes again - if only berries were in season

Anonymous said...

If unable to buy besan - (chickpea flour), use dried raw chickpeas and blend in coffee grinder.....also works for wheat, etc. It may not turn out as fine as you would like, but a rougher texture is not bad!

Rebecca said...

Great recipe creating delicious fluffy pancakes! However, medium heat is way too high, my first one burnt right away. I turned the heat down to 2 and used olive oil instead of butter and it worked a treat! Thanks!

Kate Talim said...

Looks delicious! Definitely going to have to make this pancakes recipe very soon :)