Description
This make-ahead chickpea pancake mix is perfect for busy mornings when you want something filling but don’t have time to cook from scratch. Just add water to the pre-made dry mix and you’ll have a protein-packed pancake ready in 5 minutes. It’s satisfying enough to keep you full and works with whatever toppings you have on hand.
Ingredients
Dry Mix Ingredients (Makes 8 Large Pancakes)
- 4 cups / 420g chickpea flour (besan)
- ¼ cup / 9g nutritional yeast
- 2 ½ teaspoons salt
- 2 teaspoons turmeric powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
Instructions
Instructions for Dry Mix
- Combine: Whisk all dry ingredients together in a large bowl until well combined.
- Store: Transfer to an airtight container and store at room temperature for up to 3 months.
- Label: Write the date and serving instructions on the container.
Recipe for 1 Large Pancake
- ½ cup / 55g dry chickpea pancake mix
- ⅓ cup / 75ml water* (adjust for desired thickness)
Method:
- Mix: Whisk the dry mix with water until smooth. Let it rest 2 minutes to thicken.
- Heat: Heat a lightly oiled pan over medium heat.
- Cook: Pour batter to make 1 large pancake (about 7-8 inches). Spread out the mixture using the back of a spoon or an offset spatula. Cook 2-3 minutes until edges set and the top is dry, flip and cook one more minute.
- Topping: Add your favorite toppings. Serve straight away.
Notes
Water: For a fluffier pancake, use sparkling water instead of still water and don’t spread it out. It will still create a larger pancake, but not as big and thin as the one using normal water. You’ll need to cook it for a little longer as it’s thicker, but you don’t need to let the batter rest before using.
