recipes

Healthy Chickpea Turmeric Pancakes

You probably already have a can of chickpeas in your pantry, and if you’re wondering what to do with those humble chickpeas, here’s your answer! Today we’re going innovative with chickpeas and making some crazy good chickpea turmeric pancakes that are flavorful, vibrant and filling.




Chickpea Turmeric Pancakes




Total Time

45 mins

Prep: 15 minutes

Cook: 30 minutes

Servings

10

Nutrition

106 cals

Start off by combining chickpeas with milk, coconut oil and eggs in your blender and then pulsing until you get a mostly smooth mixture. Pour the mixture into a large mixing bowl and then sift in rice flour, turmeric powder and salt, before folding in some minced garlic and chopped spring onions. Stir until you get a homogeneous mixture.

Heat up a little coconut oil in a non-stick skillet over medium-high heat and pour half cup of batter in the middle of the skillet, swirling the batter around to form a circle. Allow the batter to cook until bubbles start rising to the surface and the bottom has turned golden brown. Gently flip the pancake over to the other side with a spatula and allow pancake to cook a little while longer until the bottom is also golden. When all the batter has been used up, garnish pancakes with chopped spring onions and tuck right on in!

Chickpea Turmeric Pancakes Chickpea Turmeric Pancakes Chickpea Turmeric Pancakes

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Ingredients

  • 1 cup of cooked chickpeas, drained and rinsed
  • ½ cup of milk
  • 2 tablespoons of coconut oil + more for cooking
  • 2 eggs
  • ½ cup of rice flour
  • 2 teaspoons of turmeric powder
  • 2 large garlic cloves, minced
  • 1 cup of chopped spring onions + more for garnish
  • 2 teaspoons of salt

Directions

  1. Combine cooked chickpeas with milk, coconut oil and eggs in your blender and pulse until you get a mostly smooth mixture
  2. Pour mixture into a large mixing bowl and sift in rice flour, turmeric powder and salt, then fold in minced garlic and chopped spring onions until you get a homogeneous mixture
  3. Heat up a little coconut oil in a non-stick skillet over medium-high heat and pour 1/2 cup of batter in the middle of the skillet, swirling the batter around to create a circle
  4. Allow batter to cook until bubbles start rising to the surface and the bottom has turned golden brown
  5. Gently flip pancake over with a spatula and allow it to cook some more until the bottom side is also golden
  6. Repeat until all the pancake batter is used up
  7. Garnish chickpea turmeric pancakes with spring onions and serve




Nutrition

Calories

106 cals

Fat

4.5 g

Protein

3.7 g

Carbohydrates

12.9 g

Sugar

1.7 g

Fiber

1.9 g

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