I’ve been perfecting these protein-rich chickpea pancakes for years, drawing inspiration from traditional Mediterranean and Indian cuisine. These golden, nutrient-packed pancakes (known as socca in France or besan chilla in India) have become my go-to recipe for a quick, satisfying meal that’s naturally gluten-free and packed with protein. The combination of seasoned chickpea flour and fresh vegetables creates a perfectly balanced dish that’s both nourishing and delicious.
Why You’ll Love This Recipe
These chickpea pancakes are not just another ordinary breakfast item. The nutty, earthy flavor of chickpea flour combined with fresh vegetables creates a satisfying meal that’s perfect for any time of day. I’ve found that these pancakes are incredibly versatile – they work beautifully as a quick lunch, light dinner, or even as an appetizer for entertaining guests.
Ingredients
For the Pancakes:
- 1 cup (120g) chickpea flour (besan)
- 1 cup (240ml) water
- 2 tablespoons (30ml) extra virgin olive oil
- 1/2 teaspoon (2.5g) sea salt
- 1/4 teaspoon (1g) freshly ground black pepper
- 1/2 teaspoon (2g) ground turmeric
- 1/4 cup (30g) grated zucchini, water squeezed out
- 1/4 cup (30g) grated carrot
For the Vegetable Topping:
- 1 tablespoon (15ml) extra virgin olive oil
- 1 medium red bell pepper, finely diced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup (150g) cherry tomatoes, halved
- 2 cups (60g) fresh spinach
- 1 tablespoon (3g) fresh herbs (basil, parsley, or cilantro)
- Salt and pepper to taste
Instructions
Prepare the Batter
- In a large bowl, I whisk together the chickpea flour, water, 1 tablespoon olive oil, salt, pepper, and turmeric until completely smooth. The consistency should be similar to heavy cream.
- Let the batter rest for 30 minutes at room temperature. This crucial step allows the flour to fully hydrate and results in more tender pancakes.
- After resting, fold in the grated zucchini and carrots.
Make the Vegetable Topping
- While the batter rests, I heat olive oil in a large skillet over medium heat.
- Add the sliced onions and cook for 3-4 minutes until they begin to soften.
- Add the bell peppers and garlic, cooking for another 3-4 minutes.
- Add cherry tomatoes and cook until they begin to burst, about 5 minutes.
- Stir in the spinach and cook just until wilted, about 1 minute.
- Season with salt and pepper, and keep warm while cooking the pancakes.
Cook the Pancakes
- Heat a non-stick skillet or well-seasoned cast iron pan over medium heat.
- Add a small amount of olive oil to coat the surface.
- Pour about 1/4 cup of batter into the center of the pan, tilting to spread into a 6-inch circle.
- Cook for 2-3 minutes until bubbles form on the surface and the edges begin to crisp.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter.
Serve
Top each pancake with a generous portion of the vegetable mixture and garnish with fresh herbs.
Pro Tips for Perfect Pancakes
- Make sure to squeeze excess moisture from the grated vegetables to prevent soggy pancakes
- Allow the batter to rest for optimal texture
- Keep the pan at medium heat to achieve the perfect golden-brown color without burning
- Don’t overcrowd the pan – cook one pancake at a time for best results
Nutritional Information
(Per serving – 2 pancakes with topping)
- Calories: 285
- Protein: 12g
- Carbohydrates: 32g
- Fiber: 6g
- Fat: 14g
- Iron: 3mg
- Calcium: 80mg
- Serves: 4 (8 pancakes total)
Time Requirements
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 10 minutes
Storage and Reheating
These pancakes keep well in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat for 1-2 minutes per side, or in a 350°F (175°C) oven for 5-7 minutes until heated through.
The combination of protein-rich chickpea flour and fresh vegetables makes these pancakes a complete meal that’s perfect for meal prep and busy weeknights. They’re not only delicious but also pack a significant nutritional punch, making them an excellent choice for those looking to incorporate more plant-based meals into their diet.
