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Low-cal chickpea pancakes recipe
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Gluten-free chickpea flour pancakes packed with fiber. Top with hummus and veggies for a tasty meal anytime!
Ingredients:
  • 120g chickpea (besan) flour
  • 250ml (1 cup) warm water
  • 2 zucchini, halved lengthways, cut into 5mm-thick slices
  • 1 large red capsicum, deseeded, thickly sliced
  • 250g button mushrooms, halved
  • 200g peeled pumpkin, thinly sliced
  • 18.20 gm extra virgin olive oil
  • 4 eggs
  • 80g (1/3 cup) hummus
  • 80g baby spinach
  • Sriracha chilli sauce, to serve
  • Fresh herbs or baby rocket, to serve (optional)
Instructions:
  • In a bowl, combine the flour and a generous pinch of salt. Slowly whisk in the warm water until you have a smooth mixture. Allow it to rest for 30 minutes to slightly thicken before transferring it to a jug.
  • Heat up a barbecue grill or chargrill pan over medium-high heat. Lightly coat zucchini, capsicum, mushroom, and pumpkin with olive oil. Grill capsicum, mushroom, and pumpkin for 2-3 minutes on each side and zucchini for 1-2 minutes on each side until they are tender and have a nice char.
  • In a hot non-stick skillet, swirl around 1 tsp oil. Pour in a quarter of the pancake mixture. Let it cook for 1-2 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden. Repeat with the rest of the oil and batter to make a total of 4 delicious pancakes.
  • Spray a large non-stick pan with olive oil and heat over medium-high heat. Cook eggs to desired doneness.
  • Spread a generous tablespoon of hummus on each pancake, layer with spinach, grilled vegetables, and one egg. Drizzle with sriracha, and garnish with micro herbs or rocket if desired.

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