Chickpea Pancakes, Egg- and Milk-Free

Chickpea Pancakes, Egg- and Milk-Free

I recommend these for vegetarians or those allergic to wheat or egg. They are easily made using chickpea flour and olive oil. Serve them either as a side dish or a main dish.

Ingredients: Makes 18 small pancakes

Chickpea flour (Besan)
120 g
180-220 ml
Salt (I use Fleur de sel)
1/3-1/2 teaspoon (1/2 teaspoon)
Olive oil
1 tablespoon
Baking soda
1 teaspoon
Oil for frying
1/2-1 tablespoon


1. Combine the chickpea flour with baking soda, salt, and olive oil, then add in the water a little a time while beating together. It should resemble pancake batter.
2. Heat oil on the frying pan, then lightly wipe with a piece of parchment paper. Spoon 1 tablespoon of the batter per pancake and grill over medium heat.
3. Flip them over after a few minutes to brown both sides. Keep them warm in an oven, if they cool while grilling.
4. I served mine with oven-baked kabocha squash seasoned with garam masala and salt as a lunch dish.

Story Behind this Recipe

I had some leftover chickpea flour, so I made them into pancakes. Even though it was my first time making them, they turned out great and were delicious.