Make-Ahead Chickpea Pancake Mix

This make-ahead chickpea pancake mix transforms your morning routine into a quick, nutritious, and satisfying start to the day. Simply add water to the pre-made blend, and you’ll have a protein-packed savory pancake ready in just 10 minutes. This blend makes enough dry mix for eight breakfasts!

Inspiration

I have a recipe for chickpea pancakes that I’ve been making for years. But I’ve always been making them from scratch, and let’s be honest, it’s time-consuming! Too many steps, and 45 minutes later, you have a delicious breakfast. But what if you could simplify it for yourself and make something that will literally take a quarter of the time, fewer steps, and help you make the right decisions to start off your day?

After thinking of a recipe for a soup in a jar, I started thinking about how I can make other parts of my life easier and eat more consistently. I must admit, even though I do this for a living, I often skip meals. Not on purpose, just don’t have the time, or cannot be bothered to make a meal for one. Working from home, this would mean making three meals a day. I love cooking, but making this all for myself (my husband has sorted himself out with a routine), it’s time-consuming. So I often end up snacking and not eating properly.

But I knew I had to do better. I deserve better. So here we are, I have added this to my rotation, and I’ll have it a couple of times a week, when I just want something quick and easy. This dish, along with my warm whole chickpea hummus, gives me two quick and easy protein breakfasts to rotate between. I need protein to feel full, and this ticks that box. Making this blend and keeping it in my pantry has been a game-changer.

Ingredients

Step by Step to Make the Pancakes

Variations

Flavor Variations:

• Mediterranean Mix: Add 2 teaspoons of dried oregano and 1 teaspoon dried basil to the dry mix, and remove the turmeric, cumin, and coriander.
• Indian Spice Blend: Add ½ teaspoon garam masala and ¼ teaspoon asafoetida (hing) to the dry mix.
• Herb Version: Add 1 tablespoon dried mixed herbs (parsley, chives, dill) to the dry mix, and remove the cumin and coriander.

Texture Variations:

• Extra Protein: Add 1 tablespoon hemp hearts or ground flax seeds per serving.
• Nutty Crunch: Sprinkle toasted sesame seeds or crushed walnuts on top while cooking.
• Veggie-Packed: Mix in finely diced vegetables like scallions (Spring onions), tomatoes, or bell peppers (add 1-2 extra tablespoons of water if batter becomes too thick).

Storage

Dry Mix Storage: The chickpea pancake mix is incredibly shelf-stable and convenient for meal prep. Store in an airtight container (glass jars work perfectly) at room temperature for up to 3 months. Keep in a cool, dry place away from direct sunlight to maintain the potency of the spices. Label the container with the date and basic instructions for quick reference.

Prepared Batter: Fresh batter should be used immediately for best results. If you need to prepare batter ahead of time, it can be stored in the refrigerator for up to 24 hours, but you may need to add a splash more water as it will thicken. Give it a good stir before cooking.

Cooked Pancakes: Leftover cooked pancakes can be stored in the refrigerator for up to 2 days. Store them in an airtight container with parchment paper between each pancake to prevent sticking. To reheat, warm them in a dry skillet over medium-low heat for 1-2 minutes per side, or toast them lightly.

Serving Ideas

The filling options are endless. I like a bit more protein, some fat, and some flavor from herbs and other veggies. You can prep those as the pancake cooks, so you don’t need any additional time.

TIP: A jar of this chickpea pancake mix would also make a wonderful gift!

Other Quick Filling Options:

Creamy Options:

• Cashew cream cheese with fresh herbs (chives, dill, parsley)
• Avocado mash with lime, nutritional yeast, and everything bagel seasoning (or guacamole)
• Tahini dressing (as pictured above)
• Herby tzatziki

Protein Options:

• Seasoned chickpea salad
• Marinated tofu cubes (pre-marinated and chilled)
• Nut-based cheese spreads

Fresh & Flavorful:

• Fresh herbs with olive oil and sea salt
• Microgreens with a drizzle of tahini
• Cherry tomatoes (halved) with fresh basil
• Baby spinach or arugula

Mediterranean-Style:

• Olive tapenade with sun-dried tomatoes
• Vegan feta with herbs and olive oil
• Roasted red pepper strips with fresh oregano
• Homemade or store-bought vegan pesto with tomato slices

Print