Healthy Savory Pancakes

February 11, 2019

Author Notes:

Fluffy chickpea pancakes topped with spicy roasted carrots. The warm spices in the batter really make a difference because they go so well with the chickpeas, and the carrots balance it out with their sweetness. I recommend serving them with some minty yogurt on top.


Serves: 4
Prep time: 10 min
Cook time: 20 min



  • 800 grams canned chickpeas, washed and drained
  • 5 teaspoons corn flour
  • 2.5 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander

Roasted Carrots

  • 4 carrots, sliced
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander
  • 1.5 tablespoons olive oil
In This Recipe



  1. Place the chickpeas in a food processor and blend until they turn into a paste.
  2. In the same processor or a separate bowl, add the rest of the ingredients, season with salt and mix until well blended.
  3. Leave the mixture to rest for 5 minutes before starting to fry the pancakes.
  4. To fry the pancakes, start by heating a non-stick pan. Once the pan is well-heated, lower the heat and scoop your pancake batter onto the pan, using around 1/4 cup per pancake.
  5. Cook for around 2 minutes on each side. If the pancake crumbles while flipping, leave it to cook for longer.

Roasted Carrots

  1. Mix all the ingredients in a baking dish
  2. Place in the oven at 220C for 20-30 minutes, until tender and slightly charred. After 10 minutes in the oven, give them a stir.

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