Chickpea Pancakes with Summer Vegetables



20 min


30 min



Chickpea Pancakes with Summer Vegetables


Pancakes for dinner? Yes, please. These savoury hotcakes are packed with protein and, topped with in-season veggies, provide a perfectly balanced meal.


  • 1 1/4 cups chickpea flour , preferably Bob's Red Mill Garbanzo Bean Flour
  • 1 tsp salt , divided
  • 1/2 tsp baking powder
  • 1 1/4 cups milk
  • 1 egg
  • 1/4 cup olive oil , divided
  • 1 1/2 cups corn kernels
  • 1 1/2 cups halved green beans
  • 1 pint cherry tomatoes , halved (about 2 cups)
  • 1/3 cup sour cream
  • 1/4 cup basil pesto
  • 8 small bocconcini , torn in pieces


  • Whisk chickpea flour, ¾ tsp salt and baking powder in a large bowl. Add milk, egg and 2 tbsp oil, whisking until no lumps remain.
  • Heat a large non-stick frying pan over medium. Add 1 tsp oil, then pour ½ cup batter into pan and cook until bubbles form on top, 1 to 2 min. Flip, then continue to cook until bottom is golden brown, about 1 more min. Transfer pancake to a plate. Repeat with remaining batter, adding more oil as needed. Cover pancakes with foil to keep warm.
  • Heat 1 tbsp oil in the same pan over medium-high until hot. Add corn and ¼ tsp salt, and sauté until slightly charred, 3 min. Stir in green beans and continue cook for 1 min. Add ¼ cup water, then cover and steam until green beans are tender, 2 min. Stir in tomatoes just until warmed through, about 1 min.
  • Stir sour cream and pesto in a small bowl. Top pancakes with vegetables, drizzle with sour cream–sauce and top with bocconcini.


Chickpea flour, also called garbanzo bean flour, is gluten-free and high in protein. Look for it at the bulk food store, in the flour section of grocery stores or a health food stores.

Nutrition (per serving)

  • Calories
  • 539,
  • Protein
  • 20 g,
  • Carbohydrates
  • 49 g,
  • Fat
  • 32 g,
  • Fibre
  • 10 g,
  • Sodium
  • 832 mg.
  • Excellent source of
  • Vitamin A

Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.