Leftovers for Lunch: Chickpea Flour Pancake
I’ll just cut to the chase – there is no better way to eat leftovers than atop a chickpea flour pancake. The pancake itself is so flavorful, it could breathe new life into almost any topping. It also takes 3 minutes to make – chickpea flour, stirred with some water, fried in a tiny bit of olive oil, done.
Depending on what I’m topping it with, I might stir in a dash of seasoning, say curry powder or cumin. But I often don’t even bother.
Today’s topping was a spoonful of leftover spaghetti meat sauce, sauteed with a handful of spinach. After it landed on the pancake, I added a crumble of feta cheese. It was, hands down, one of the best meals I’ve had all week.
You could add a spot of last night’s pork roast, sliced thin and quickly sauteed with the two florets of stir-fried cauliflower sitting next to the milk. That dash of curry might be really nice. Include a spoonful of chutney and you’ll forget your name for a minute.
Of course you don’t need leftovers to enjoy a chickpea flour pancake. Stir one up, fill it with cheese and a sprinkle of fresh thyme, fold it over quesadilla-style. Nice.
Or – you know what I’m going to say next, because it’s what I always say – top it with a fried egg. Fry your egg in olive oil with a dash of smoked paprika. Nestle the egg gently on the pancake, drizzle the reddish oil from the pan over the top, sprinkle with coarse salt.
I’m so having that for lunch tomorrow.
Chickpea Flour Pancake
Makes 1 pancake
Chickpea flour is gluten-free and low carbohydrate. Find it in many grocery stores or online at Nuts Online or Amazon.
1 tsp. olive oil
2 Tbsp. chickpea flour
2 Tbsp. water (perhaps a bit more)
pinch of salt
Heat olive oil in a small nonstick skillet over medium heat. While the pan heats, stir together the chickpea flour, water, and salt – the batter should be the consistency of thin pancake (or crepe) batter. When the pan is hot, add the batter. Swirl the pan so the batter covers the bottom of the pan. Cook until set and a little browned at the edges, about 2 minutes. Flip pancake and cook for another minute. Serve hot.
Older Comments
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
AlessandraR, so great to hear! They do taste good with just about anything. Including on their own with coarse salt and black pepper, mmm. Curry sounds delightful!
These little goodness of pancakes are just fabulous! I was looking for a quick chickpea flour recipe and I am happy that I found yours. The only difference is that I cooked them in a non stick pan and didn't use the oil but I topped them off with veggi/tofu coconut cury and it was delish! Thank you for this wonderful recipe and cannot wait to try them with what others are suggesting as toppings :)
Love this! Thanks for letting me know - and yummmmm indeed, dang. NICE!
I make these all the time, and they truly are delish. I'm eating one at the moment, filled with spinach, onions, smoked tofu (cubed into small bits), mushrooms and tomatoes...flavoured up the filling with a bit of pesto sauce. So yummmm
You are so very welcome! I love these pancakes too - so easy, really complete a simple meal. Thanks for the comment!
I was quickly looking for a recipe for chickpea pancakes and your site popped up. Within minutes of following this recipe, I had a perfect crepe like pancake. Muchos gracias!!!!!!
Reese - good idea to come in the spring ;) Thanks for the feedback, it sounds like you're surrounded by delicious food!
Hi Stephanie - MN is my second home since my boyfriend is from Minnesota. We travel back once a year, but we look forward to going back on a long term basis in spring next year.
Thanks so much for checking my blog out. I think I can find chickpea flour in our Little India area. Can't wait to try this!
Hi Reese! Do you have family in MN? Thanks for the nice note, your blog is fantastic!
Hi Stephanie,
Greeting from Penang, Malaysia. It may take us another half a year to go back to Minnesota, but I am so glad that we found your site. Everything looks so good here! I am tempted to try the chickpea flour pancake, but I hope we can find it in the grocery store here. Regardless, I will not miss the topping idea!
Reese
Thanks ladies! I hope you enjoy. It's nice to have something so fast to pull together, especially because it's so delicious topped with such a wide variety of things. I had another yesterday for lunch with sauteed pork roast & apple salsa. Unbelievably good - and filling!
what an awesome was to use the flour! i think most indian homes have this in their pantry since we make fried potato/spinach/egg/onion fritters with it.. im going to have to try this recipe out too!
Looks great -- I haven't used chickpea flour in a while, but I definitely want to try these pancakes.
freshtartstep, I will have to give these a try! They just look divine.
Thanks for featuring, Yum!!!!!! :)
These look fantastic! Will try for sure.
Hi Elizabeth! Nope, no gluten, just the chickpea flour and water. They hold together nicely as is. Nonstick pan is key. And agree completely - these blow away tortillas (to me). Much more satisfying, without being a carb bomb, and with a flavor complimentary to a wide variety of foods.
Will I see you tomorrow night?
Oh my. These are going to become a staple in my house, I just know it. Is there anything else in the flour besides ground chickpeas - like gluten? Either way, these look loads better than starchy tortillas or pitas.