Looking for a savory breakfast that's hearty and nourishing? Step aside traditional pancakes and make these Baked Chickpea Flour Pancakes that are light, flavorful, and packed with goodness.
If you love savory breakfasts, enjoy my simple Savory Oatmeal recipe, another great way to start your day!
Made with protein-rich chickpea flour (also called besan or gram flour), these naturally vegan, gluten-free pancakes bring a wholesome twist to your morning.
Grated zucchini adds moisture and mild sweetness, while fresh moringa leaves offer an earthy flavor and a natural boost of nutrients. It's a simple and satisfying way to fuel your morning!
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Why You'll Love These Chickpea Flour Pancakes
- Wholesome and Filling: Chickpea flour is naturally high in protein and fiber, and moringa leaves add an extra layer of nutrition.
- Naturally Gluten-Free: Perfect if you are avoiding wheat-based options. If you enjoy naturally gluten-free breakfasts, don't miss my creamy Millet Porridge!
- Easy to Bake: Baking makes these pancakes hands-off and hassle-free, and there is no need to flip or monitor.
- Savory and Flavorful: The mix of chickpea flour, veggies, and simple spices creates a delicious savory base.
- Versatile and Fun: Serve them as they are or turn them into a wrap using a Spinach Tortilla for a hearty breakfast.
Serving Suggestions
Enjoy these pancakes warm, straight from the oven! Here are a few serving ideas:
- Add a dollop of plain yogurt or your favorite chutney.
- Drizzle some creamy Cashew Cheese Sauce for a dairy-free topping.
- Sprinkle extra black salt or chaat masala for a burst of flavor.
- Pair them with a light salad or spread some Chickpea Sandwich Spread for a satisfying meal.
Tips and Variations
Over the years, I've tried different ways to enjoy these savory pancakes, and here are some easy tips and variations from my kitchen:
- Adjust the Spice: Add more green chili or red pepper flakes if you like a little heat.
- Use Seasonal Vegetables: Swap zucchini and moringa with grated carrots, spinach, cabbage, green onions, or fenugreek leaves, depending on what you have.
- Flour Combinations: Chickpea flour works great, but you can also mix it with rice flour, buckwheat flour, oat flour, or millet flour for different flavors and textures.
- Chickpea Flour vs Besan: Both work well here. Chickpea flour (from white chickpeas) is slightly better for baking, while besan (from brown chickpeas) has a deeper flavor and is great for fritters.
- Stovetop Option: Cook like regular pancakes on a skillet if you prefer.
- Make-Ahead Friendly: Prepare the batter a day ahead and refrigerate. Reheat baked pancakes before serving.
- Extra Flavor Boost: Add a spoonful of sourdough discard or yogurt (vegan or regular) to the batter for a slightly tangy taste. It's a lovely variation I enjoy often!
Ready to try a new and nourishing breakfast? Baked Chickpea Flour Pancakes are simple, hearty, and full of flavor, a wonderful way to start your day. If you make them, I'd love to hear your favorite variations!
And if you're looking for more easy breakfast ideas, check out my recipes for Breakfast Potatoes with Mushrooms and creamy Instant Pot Steel Cut Oats!
Baked Chickpea Flour Pancakes
Ingredients
- 2 cups chickpea flour You can also use besan or gram flour
- 2 cups water
- 2 cups zucchini grated
- 1 cup moringa leaves
- 1 teaspoon green chili finely chopped
- ½ teaspoon ginger grated
- ½ teaspoon black salt optional
- ¼ teaspoon carom seeds ajwain, optional
- 2 tablespoon oil
- ¾ teaspoon salt adjust to taste
Instructions
- Mix the Ingredients: In a large bowl, add chickpea flour, grated zucchini, moringa leaves, green chili, ginger, carom seeds (if using), salt, black salt (if using), and turmeric powder.
- Make the Batter: Slowly add water while mixing to form a smooth, lump-free batter with a medium-pouring consistency.
- Add Oil: Mix in the two tablespoons of oil. (If cooking on a skillet, skip this step.)
- Prepare the Baking Tray: Line a baking tray with parchment paper to prevent sticking.
- Spread the Batter: Pour and spread the batter evenly to about ½ cm (¼ inch) thickness. You may need more than one tray.
- Bake the Pancakes: Preheat the oven to 200°C (392°F). Bake for around 30 minutes or until the edges turn light golden and a toothpick comes out clean.
- Check for Doneness: Baking time may vary slightly, so keep an eye on the edges and center.
Notes
- Swap zucchini and moringa with seasonal veggies like carrots, spinach, or cabbage.
- Chickpea flour and besan (gram flour) both work; chickpea flour gives a lighter flavor.
- This batter can be made ahead and stored in the fridge for a day.
- Add sourdough discard or yogurt for a slight tang if desired.
- Cook on the stovetop if preferred, like regular pancakes.
- If you're using black salt, reduce regular salt slightly to balance the flavors.
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