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Savory Chickpea Pancakes

I’ve had a number of people asking about my savory gluten-free chickpea pancakes since I posted this photo of them on Instagram. These pancakes, made with Bob’s Red Mill Garbanzo Bean Flour, are a great substitution for bread for a variety of recipes, including eggs Benedict type of dishes. I made them here with minced dill since I planned on topping them with smoked salmon, a poached egg and hollandaise sauce.

On occasion, I’ve substituted cilantro as the main herb, added a pinch of cayenne pepper,  topped it with a fried egg, cherry tomatoes, scallions, sour cream, and Tabasco on top.

Savory Chickpea Pancakes
Serves: makes approximately 12 4" pancakes
  • 1 cup chickpea flour (I recommend Bob's Red Mill Garbanzo Bean Flour which has great flavor)
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon baking soda
  • ¼ cup red bell pepper
  • 2 tablespoons scallion, sliced very thin and then minced
  • 2 tablespoons dill, minced
  • ¾ cup water
  • 1 egg, separated
  • 4 tablespoons olive oil
  1. In a medium bowl, combine the chickpea flour with the baking soda, salt and black pepper.
  2. Add the water, egg yolk, scallion, dill, and red pepper to the dry ingredients and mix well.
  3. In another bowl, whip the egg white until stiff peaks form.
  4. Gently fold in the egg white into the batter until just combined.
  5. Heat the olive oil in a small saucepan until hot but not smoking.
  6. Pour the batter into the saucepan and cook over moderately high heat until bubbles appear on top of pancake and the bottom is golden. Flip and cook for a couple minutes until lightly browned.
  7. Transfer to a warm plate and keep warm in the oven.
  8. Repeat with the remaining batter, adding olive oil as needed between batches.




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