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Top view of savory baked chickpea pancakes with zucchini and moringa, served on a blue plate with a dollop of sauce.

Baked Chickpea Flour Pancakes

Print Recipe
Enjoy a wholesome start to your day with these savory baked chickpea flour pancakes! Packed with zucchini, moringa, and simple spices, they make a hearty breakfast or snack.
Course Breakfast
Cuisine Global
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Sravanthi Chanda

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.
    Chickpea flour, grated zucchini, moringa leaves, and spices in a bowl ready to be mixed for savory pancakes.
  • Make the Batter: Slowly add water while mixing to form a smooth, lump-free batter with a medium-pouring consistency.
    Thick batter of chickpea flour pancakes with grated zucchini and moringa leaves being scooped with a ladle.
  • Add Oil: Mix in the two tablespoons of oil. (If cooking on a skillet, skip this step.)
    Bowl of mixed savory pancake batter made with chickpea flour, zucchini, and moringa leaves.
  • 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.
    Savory chickpea flour pancake batter with zucchini and moringa spread evenly on a parchment-lined baking 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.
    Golden baked chickpea flour pancake sheet with zucchini and moringa, fresh out of the oven.

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.