Are Golden Chickpea Pancakes with Spiced Veggie Topping vegetarian?

Yes, they are vegetarian. The pancakes are made from gram flour batter and topped with onion, carrot and chayote cooked with cumin and Moroccan spice.

How do I stop chickpea pancakes sticking?

Use a non-stick pan, grease it lightly before each pancake and wait until the underside is set and golden before flipping.

What can I use instead of chayote in the veggie topping?

Swap it for courgette or diced squash. Courgette cooks a little faster, so add it a few minutes after the carrot.

What should I serve with gram flour pancakes?

A drizzle of lemon and fresh coriander finishes them, and a spoonful of yoghurt or a sharp green chutney on the side works well.

Golden Chickpea Pancakes With Spiced Veggie Topping Recipe

Name: Golden Chickpea Pancakes with Spiced Veggie Topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
Ingredients: NaN Trs Gram Flour; 1 Onion Large 1 Each; 100 g Yorkshire English Carrots 100G; 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3; 1 Ltr Ktc Sunflower Oil; 50G The Garlic Farm Black Garlic Cloves; 100 G Trs Ground Cumin Jeera Powder; - Spice Kitchen Moroccan Spice Tin; - Maldon Flakes Sea Salt; 113G Royal Baking Powder Tin, 113G; 750 G Top-Op Table Salt Drums; 1 Kg Nuzest Rich Chocolate Clean Lean Protein Powder; 250 Ml Trs Lemon Juice 250Ml; 1 Bunch Coriander - Bunch

English cuisine · 613 calories

Golden Chickpea Pancakes with Spiced Veggie Topping recipe

About this recipe

Start your morning with Golden Chickpea Pancakes topped with a flavorful spiced vegetable medley. This vegetarian breakfast blends protein-packed chickpea flour pancakes with a savory topping made from fresh carrots, onion, and chayote squash. Enhanced with Moroccan spices and black garlic, the dish boasts a bold taste and irresistible aroma. Each pancake is golden, fluffy, and satisfying, while the veggie topping adds layers of texture and nutrients. With 37 grams of protein and a balanced mix of fiber, carbs, and healthy fats, this breakfast supports muscle recovery and fuels your day. Perfect for gym prep or a leisurely weekend breakfast, it’s a dish that’s both tasty and energizing. Serve warm, garnish with fresh coriander, and enjoy the fusion of hearty flavors and wholesome goodness!

Ingredients

NaN Trs Gram Flour
1 Onion Large 1 Each
100 g Yorkshire English Carrots 100G
3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
1 Ltr Ktc Sunflower Oil
50G The Garlic Farm Black Garlic Cloves
100 G Trs Ground Cumin Jeera Powder
- Spice Kitchen Moroccan Spice Tin
- Maldon Flakes Sea Salt
113G Royal Baking Powder Tin, 113G
750 G Top-Op Table Salt Drums
1 Kg Nuzest Rich Chocolate Clean Lean Protein Powder
250 Ml Trs Lemon Juice 250Ml
1 Bunch Coriander - Bunch

Instructions

1. Peel and finely chop the onion, carrot, and chayote squash into small cubes for the topping.
2. Heat the rapeseed oil in a frying pan and sauté the onion until translucent, about 5 minutes.
3. Add the chopped carrots and chayote squash to the pan and cook for another 10 minutes until tender.
4. Stir in the black garlic, cumin powder, and Moroccan spice mix, cooking for 2 minutes to ensure the spices are aromatic.
5. In a mixing bowl, combine chickpea flour, baking powder, salt, and protein powder, then gradually whisk in water to create a smooth batter.
6. Heat a non-stick skillet and lightly grease with rapeseed oil to prepare for pancake cooking.
7. Pour a ladleful of batter onto the skillet, spreading it evenly to form a pancake, and cook for 2-3 minutes per side until golden brown.
8. Repeat the process until all the batter is used, making 4 pancakes total.
9. Layer the cooked pancakes on serving plates, topping each with the spiced vegetable mixture.
10. Garnish the pancakes with freshly chopped coriander leaves and a drizzle of lemon juice for added flavor.
11. Serve warm and enjoy a protein-packed breakfast to fuel your day.

How to make Golden Chickpea Pancakes With Spiced Veggie Topping

Sauté the vegetables. Finely chop the onion, carrot and chayote squash. Sauté the onion in rapeseed oil for about 5 minutes until translucent, then add the carrots and squash and cook for 10 minutes until tender.
Spice the topping. Stir in the black garlic, cumin powder and Moroccan spice mix and cook for 2 minutes until the spices are aromatic.
Make the batter. Combine the chickpea flour, baking powder, salt and protein powder, then gradually whisk in water to make a smooth batter. Lightly grease a non-stick skillet with rapeseed oil and heat it.
Cook the pancakes. Pour a ladleful of batter onto the skillet, spread it evenly and cook for 2-3 minutes per side until golden brown. Repeat until all the batter is used, making 4 pancakes.
Top and serve. Layer the pancakes on plates, top each with the spiced vegetables, and finish with chopped coriander and a drizzle of lemon juice. Serve warm.

Frequently asked questions

How long do Golden Chickpea Pancakes with Spiced Veggie Topping take?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking for the spiced vegetable topping and the pancakes.
Are Golden Chickpea Pancakes with Spiced Veggie Topping vegetarian?: Yes, they are vegetarian. The pancakes are made from gram flour batter and topped with onion, carrot and chayote cooked with cumin and Moroccan spice.
How do I stop chickpea pancakes sticking?: Use a non-stick pan, grease it lightly before each pancake and wait until the underside is set and golden before flipping.
What can I use instead of chayote in the veggie topping?: Swap it for courgette or diced squash. Courgette cooks a little faster, so add it a few minutes after the carrot.
What should I serve with gram flour pancakes?: A drizzle of lemon and fresh coriander finishes them, and a spoonful of yoghurt or a sharp green chutney on the side works well.