Quinoa Chickpea Pancakes

Elevate your breakfast or brunch game with these savory Quinoa Chickpea Pancakes, a protein-packed and gluten-free twist on traditional pancakes. Made with a nourishing blend of quinoa and chickpea flours, these pancakes are infused with vibrant spices like turmeric and cumin, and loaded with nutrient-dense veggies like spinach, carrot, and fresh cilantro. Perfect for a hearty yet healthy meal, they’re easy to whip up in under 30 minutes. Whether paired with a tangy chutney, a dollop of vegan yogurt, or your favorite dipping sauce, these golden, veggie-packed pancakes make for a satisfying and wholesome treat. Ideal for anyone seeking plant-based, high-protein breakfast ideas that don’t skimp on flavor!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa flour
• 1 cup Chickpea flour (besan)
• 1 tablespoon Ground flaxseed
• 3 tablespoons Water
• 1 teaspoon Baking powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 1.25 cups Water
• 0.5 cup Carrot (grated)
• 0.5 cup Spinach (chopped)
• 0.25 cup Cilantro (chopped)
• 2 tablespoons Oil (for cooking)

Directions

Step 1

In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax egg.

Step 2

In a large mixing bowl, whisk together the quinoa flour, chickpea flour, baking powder, turmeric powder, ground cumin, and salt.

Step 3

Add the flax egg and 1 1/4 cups of water to the dry ingredients. Stir well to create a smooth batter free of lumps.

Step 4

Fold in the grated carrot, chopped spinach, and cilantro until evenly distributed.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil.

Step 6

Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form a circle about 4-5 inches in diameter.

Step 7

Cook for 2-3 minutes, or until the edges start to set and small bubbles form on the surface of the pancake.

Step 8

Flip the pancake carefully and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 9

Repeat with the remaining batter, greasing the skillet as needed.

Step 10

Serve the pancakes warm with your favorite sauce, chutney, or a dollop of vegan yogurt.

Nutrition Facts

Serving size	730.3 grams (730.3g)

Amount per serving	% Daily Value*
Calories	849

Total Fat 40.90g	52%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 669mg	29%
Total Carbohydrate 95.40g	35%
Dietary Fiber 22.10g	79%
Total Sugars 20.20g
Protein 33.10g	66%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 11mg	62%
Potassium 1885mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 15.0%

Carbs: 43.3%