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Lazy Sunday brunch with naturally gluten-free lacy-edged chickpea flour pancakes, topped with roasted spring vegetables, zoodles & a steam-fried egg. Skillet cooking made healthy!Good morning! I don’t usually pop up here on a Saturday but I really wanted to share this easy, filling and really quite delicious “come on, Spring” brunch pancake recipe with you.

Although the main ingredient, chickpea flour, is not quite store cupboard there are other recipes you can/should make with it, including falafels and the Italian panissa, a chick flour-based polenta. And of course fluffy, crunchy pakora. These black-eyed bean with coconut kadhi pakora by my friend Deena Kakaya for the Curry for Change charity challenge look stunning.

I have previously posted – and we adore – chickpea pancake lasagne (with these pancakes instead of pasta!), and a light “open” style of lasagne with no sauce but loads of fresh vegetables and dots of goat’s cheese and pesto. So a small bag tucked away in your pantry shouldn’t be a problem. chickpealasagne5.jpgYou may just want to keep making these crepe-like pancakes anyway as they are naturally gluten-free way of eating pancakes, and have a low-glycemic score. These are super-filling too – in a good way.

I sometimes make my recently posted chocolate and rye pancakes with chickpea flour instead of wheat and rye. The nuttiness of the cooked flour actually goes surprisingly well with chocolate, as well as sweet spicing and a little sugar.DSC_0656.JPG

But before you rush out to buy it, a wee tip for any chickpea flour newbies: it is rarely called chickpea flour.  You will see it as besan, garbanzo flour, gram (NOT graham) flour, farina di ceci, farine de pois, but rarely as chickpea flour. I don’t know why. This tip may save you a lot of head-scratching.

The only other thing to add is that chickpea pancakes are meant to be rough and imperfect, eaten greedily with the hands, so don’t stress about tears or stuck-on bits. Those bits are the tastiest anyway.

Lazy Sunday brunch with naturally gluten-free lacy-edged chickpea flour pancakes, topped with roasted spring vegetables, zoodles & a steam-fried egg. Skillet cooking made healthy!

Spring Vegetable & Fried Egg Brunch Pancakes

  • Servings: 2 pancakes
  • Difficulty: easy
  • Print

Hello Spring!

These colour-studded savoury pancakes are made with nutty-tasting chickpea flour, also known as garbanzo bean flour, gram flour, farina di ceci, farine de pois – but rarely labeled as chickpea flour. But that’s what it is. Because it is a legume it contains no gluten, so you won’t use it as wheat flour, but it makes the most fantastic savoury pancakes and not bad sweet – chocolate – pancakes either.

Pancake Batter

130g (1 cup) gram flour

½ tsp salt

260ml (2 cup + 1 tbsp) warm water

2 tbsp extra virgin olive oil, divided use

Toppings

1 tbsp extra virgin olive oil, divided use

10-16 asparagus spears, tougher ends cut/snapped off

6-10 spring onions/scallions, root ends trimmed

Double handful of radishes, halved lengthways and sliced thickly

1 small courgette/zucchini

1 tsp lemon juice

2 eggs, optional

1. First of all make the pancake batter by adding a little less than half of the water to the gram flour and salt, and whisking like mad to get out the lumps; pour in 1 tablespoon of the oil and the rest of the water and whisk. The batter should run off a spoon like single cream at this stage. Cover and leave to absorb for between 1 and 2 hours – although you could get away with 30 minutes.

2. While the batter is resting, preheat the oven to 200C/400F. Toss the asparagus, spring onions and radishes in 2 teaspoons of the oil, lay on a tray and roast in the oven for 10 minutes. While these veg are in the oven, grate, julienne slice or spiralise the courgette and toss with the lemon juice. Set aside.

Gluten-free chickpea pancakes are super versatile - perfect for begin the base for breakfast, brunch, lunch, dinner and snack recipes!3. Now it is time to make the pancakes. Heat a sauté pan and add ½ tablespoon of the remaining oil. Test the heat of the oil with a small fleck of batter. If it sizzles immediately it is ready for the batter. Pour in half the batter and carefully swirl the pan to cover the bottom evenly. Cook for 2-3 minutes on one side, then carefully slide a spatula under the pancake, flip and continue cooking until the pancake is dry, with a slightly crisped edge. Pop the pancake onto a serving plate and cover lightly with foil or a paper towel. Make another pancake.

4. When the pancakes are made, heat the remaining oil in a lidded sauté pan, crack in the eggs and cook under cover until the whites are firm and the yolk still has a little wobble. Or make up the eggs how you wish, of course.

To serve, divide the roasted vegetables between the two pancakes, strew over the courgette (you may not want all of it), and top with the eggs. Eat immediately. As if you would wait!

Lovely tweak: I sometimes smear on a tablespoon of black olive tapenade – extremely delicious!

**I’m happy to report that I am sharing this vegetarian Spring recipe over with three of my favourite blogs, Belleau KitchenA Mummy Too and Tinned Tomatoes. Have a look around these these lovely, welcoming spaces for great recipes and good chat. **

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43 thoughts on “Spring Vegetable Brunch Pancake Recipe (naturally gluten-free)

  1. I was drawn in by the absolutely gorgeous photo! 🙂 I often make chickpea wraps which I guess are similar to these! Delicious looking pan of food (minus the egg for me). Thanks for sharing 🙂

    1. Well, I am deeply flattered so thank you. The egg is of course optional as the pancakes are vegan, and plenty protein-packed without the egg. Thanks for stopping by. 🙂

  2. This looks great! Have you tried with any other flour than chickpea flour?

    1. Hi Katie. I haven’t, but I think if you make your own unsweetened pancake batter it will taste fine, but do try the chickpea batter as it is extremely suited to these kind of crunchy nibble pancakes. The edges are the best bits!

  3. superfitbabe says:

    This would be great with chickpea flour! I love a really good brunch recipe!

    1. It’s made with chickpea flour 😉

  4. Love a savory breakfast! This is what weekends are for, time to cook and then enjoy. I am so ready for spring veggies, this pancake has it all, scrumptious!

  5. So good!! Definitely worth you popping into blog world on a Saturday 🙂

  6. Your dish looks more like a work of art. I have never tried radishes with asparagus. I will definitely try it. Looks interesting!

  7. Spring time veggies are the best!!! I {almost} wish Mr. Spicy and I weren’t going to a ball tonight, so we could stay home and make these gorgeous chickpea & veggie pancakes for dinner. They look divine!!

  8. Sandhya says:

    Love the colors and wholesomeness of this yummy dish!

  9. A visual delight and I know they will be a mouthwatering delight too. Bravo!

    1. Thank you, Niki. I think this is your kind of quick meal for one. Maybe eaten in Pittenweem in the not too distant future?? 😉

  10. Gorgeous color scheme! Makes me want to buy a cask iron skillet right now for my Sunday morning breakfasts so I can eat right out of the pan :p xx Rakhi

    1. Eating out of the pan somehow always tastes better!

  11. kerrycooks says:

    Gorgeous! I just love the radishes and egg making the photo SO spring like!

  12. Sarah says:

    Kellie, it looks so beautiful! Love the idea that they are rough and imperfect – my kind of food. 😉 Thanks for the tip on the different names to look out for, as I’ve never used chickpea flour before and want to try it now. Odd like you said that it has many different names other than chickpea.!Hehe. 🙂

    1. Really odd. There are probably even more names that I haven’t come across as it is an ingredient that is used widely in so many countries. We are a bit late in catching up here in the UK!

  13. That is one perfect looking egg, Kellie! I love making pancakes with gram flour too, Yum!

  14. What a delicious and healthy brunch , I often make chickpea flour pancakes but we make them Indian style with spices and vegetables.

    1. I love these with Indian spicing too. That’s how I normally have them, Nayna. Thanks for stopping by. 🙂

  15. This is so pretty! Lovely colours. I have a box of chickpea flour that I had forgotten about – I’ll have to try this stunning meal.

  16. What an amazing recipe, Kelly! I never thought it is possible to make a pancake with just water, flour and olive oil. I added this recipe to my “must try” list! Pinned, Yummed and Stumbled! Have a wonderful day!

    1. Why thank you, Tania. What a brilliant comment – so glad you like it!

  17. oooh chickpea flour is a new one and love the fact it does not use eggs, perfect for someone I know with an egg allergy. Looks lovely

    1. The chickpea flour is a such a great item to have in the cupboard, and it itself is great for those with gluten intolerance of course. The basic chickpea flour pancake is a super template to get creative in the kitchen. 🙂

  18. Chickpea flatbread (or pancakes as you call them) topped with yummy things is one of my favorite quick meals when I don’t know what to make. Love your zucchini spirals, lemon, and egg topping here. Fresh but satisfying!

    1. Great minds and all of that. I started cooking with it only about five years ago and it has become a staple ingredient. I’m glad you like the look of it, Katie. 🙂

  19. Kellie, this looks glorious! And as I happen to have a bag of chickpea flower on hand and am at home twiddling my thumbs these days I’ve got no excuse not to make this for lunch tomorrow. I’ve been crap at commenting on other blogs lately, but have been drooling at your recipes nonetheless! Time for some action now!

  20. What a lovely composition, it is so pretty that it looks just like a painting.. an edible one! 🙂
    This would make a tasty healthy lunch packed with lots of colourful veggies. I like it!

  21. looks simple but yet delicious and nutritious

  22. Gingey Bites says:

    These look amazing, so colourful, and they do say that you eat first with your eyes. I can’t believe I’ve never come across your blog before! I’m looking forward to having a good read over my lunch break.

    1. You are so kind – thank you! Welcome to my my tiny sliver of the Internet pie 😊😊😊

  23. This looks out of this world!! The combination of these yummy toppings with a pancake is genius. This is definitely one to add to my list xx #recipeoftheweek

  24. Sasha says:

    Such gorgeous photos!!

  25. This looks gorgeous. I’m sure it tastes just as good.

  26. Elle Belle says:

    Yum!! I’d definitely have to go with the sweet option with my sweet tooth hehe but the savoury looks delish too!

  27. Love the idea of these savoury pancakes, healthy and a great way to add more veg to your diet!

    1. Thank you. I’m don’t crave sweet pancakes nearly as much as savoury one like these 🙂

  28. This looks soooo good!

  29. foodreich says:

    oh yesss! Chickpea flour ist amazing for those things! Thanks for reminding me. Stay healthy
    Joana

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