I know I have friends who plan meals ahead of time. Maybe even pre-cook for an entire week. I think that’s awesome. But for me it’s just so not how I typically operate.  I’m a fly-by-the-seat-of-your-pants, let’s-see-what’s-in-the-fridge, totally-wing-it cook.

That’s just how I roll. And sometimes inspiration strikes and I end up making a meal like this one. First, I made a big pot of curry butternut squash soup and wanted something to go with it. So I thought I’d try making chickpea pancakes as a side dish. Oh man, these are great. Super easy and really tasty.

The most challenging thing about this recipe might be finding the chickpea flour. I got mine at an Indian grocery store. Bob’s Red Mill carries a garbanzo bean flour that you should be able to find at most grocery stores. It’s a great gluten free flour that has lots of protein. And this recipe is basically flour and water with a little seasoning and some veggies. So simple.

I based my recipe from one I found at Oh She Glows. She made one big pancake and topped it with avocado, hummus and salsa. The topping ideas for this are really endless. Think middle eastern or Indian flavors. I kept it simple (of course based on what I happen to have in my pantry) and topped mine with minced red onion and cilantro mint chutney.

So make this a meal, or a side dish, or a breakfast, lunch or dinner. You decide what goes in and on top of these babies. Maybe it will even be something that just happens to be in your pantry or fridge 😉

Savory Chickpea Pancakes

Serves 2-4

1 cup chickpea or garbanzo bean flour

2 Tbsp nutritional yeast (optional)

1/2 tsp granulated garlic or garlic powder

1 tsp sea salt

1/2 tsp garlic pepper or freshly ground pepper

1/2 tsp baking powder

Generous pinch of red pepper flakes

1 cup filtered water

1/4 cup red onion, minced, divided

1/2 cup roasted or fresh red pepper, chopped

Olive oil

Suggested toppings: mango chutney, cilantro chutney, hummus, salsa, red onion, roasted tomatoes, avocado, scallions, vegan sour cream

Heat a griddle pan over medium high heat.

In a large bowl, combine chickpea flour, nutritional yeast, granulated garlic, sea salt, pepper, baking powder and red pepper flakes. Slowly add water and mix thoroughly until smooth. Stir in 2 Tbsp minced red onion and roasted red pepper.

Coat pan with 1-2 Tbsp olive oil. Using a 1/4 measuring cup, drop batter onto pan and allow to spread and repeat. Pancakes will be about 4 inches in diameter. Flip when bubbles form on the top of the pancakes and the edges begin to cook.

Transfer to a plate when done. Serve with various toppings. And enjoy my friend.