Chickpea pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch, Snack
Serves: 6 small pancakes
  • ½ cup chickpea flour
  • ¼ tsp baking powder
  • Generous pinch of salt and pepper
  • ¾ cup water
  • 1 avocado
  • small handful of thyme
  • 1 tin of chickpeas
  • 1 tsp cumin
  • ½ tsp coriander
  • 2 tsp smoked paprika
  • 3 tbsp olive oil
  • ¼ tsp salt
  • Pinch of pepper
Garlic cashew sauce
  • ½ cup cashews, soaked overnight
  • ¾ cup filtered water
  • 1 lemon, juiced
  • ½ tsp garlic powder
  1. Make pancakes by adding all dry ingredients together in a bowl and mixing well with a fork to break up any lumps. Pour in the water slowly, mixing to a thick batter. It should be thick but easily pourable. You may need to use a little more water, depending on your flour. Set aside to chill in the fridge while you make chickpeas.
  2. Preheat oven to 180•c. Drain chickpeas and add to a small mixing bowl with spices, oil and salt and pepper. Stir to coat evenly then transfer to a small roasting tray. Bake for 15-20 minutes until golden.
  3. To make garlic cashew sauce, add soaked, drained cashews to a food processor with all other ingredients. Blend until really smooth and creamy.
  4. Preheat a non stick skillet or frying pan to a medium/hot heat and pour in 2 tbsp of batter per pancake. Cook until bubbles appear, flip and repeat on the other side. Keep pancakes warm in the oven with the chickpeas until ready to assemble.
  5. Layer up pancakes with fresh avocado, roasted chickpeas, fresh thyme and garlic cashew cream.
Recipe by Bo's Kitchen at