I was inspired to make these dinner pancakes while reading through Madhur Jaffrey’s World Vegetarian.  Using chickpea / garbanzo bean flour as a base for the pancake is a great way to incorporate more protein into a meal.  These pancakes were light, yet satisfying.  I served my pancakes with lightly dressed steamed kale (click here to see my latest kale post)


1 cup garbanzo bean flour
½ tsp Himalayan salt
1 cup water (or liquid from the reconstituted mushrooms)
3 Tbs. olive oil
2 heads roasted garlic
½ cup dried mushroom mix, chopped once reconstituted
½ large onion, sliced into moons and caramelized
1-2 tsp oil
½ tsp fresh rosemary, chopped
½ tsp. Himalayan salt
pepper to taste


Set the oven to broil.

Pour hot water over the mushrooms to reconstitute.  I bought my mix at Costco (by a company called Shiitake-Ya).

Place the garbanzo bean flour and salt ina a mixing bowl.  Use a whisk and incorporate well.  Combine well with the water (or 1 cup of cooled liquid from the reconstituted mushrooms) and olive oil.  Once mixed well, set aside for 30 minutes.

Place the onion and 2 tsp. of oil in a sauté pan and caramelize.

Mix together the roasted garlic, chopped mushrooms, salt, pepper, and ½ tsp chopped fresh rosemary.

Pour 1/3 cup of pancake batter into a lightly greased pan (spread out the batter).  While the pancake begins to cook, top it with some of the topping mixture.  Once the pancake has browned, set it aside until all of the pancakes are browned and ready to go into the oven.

Once all of the pancakes have been browned, place them directly on the oven rack (not on a cookie sheet) under the broiler for 8-10 minutes (you may need to rotate them after 4-5 minutes).  Broiling the pancakes will make sure that the batter on the top cooks through.

Serve with a nice salad or some steamed veggies on the side.

For a printable version of this recipe click here.


Filed under Breads / Crackers / Muffins, Gluten Free, Main Dish, Recipes, Vegan, Vegetarian


  1. what a creative way to make pancakes for dinner!

  2. emvandee

    You had me at “dinner pancakes.” Do you think these would lose anything if I were to mix everything together and cook them on the stove-top?

    • I do like the extra “crispiness” that they get from being in the oven, but heck…it sure wouldn’t hurt to try!
      If you do try mixing it all together and cooking them on the stove-top, be sure to let me know how it turns out 🙂

  3. Thank you for another application using chickpea flour. I want to try this delicious looking recipe. Adagio

  4. This looks absolutely yummy! and healthy too
    will try it soon
    great blog by the way

  5. wow this is soo unique! i find myself getting stuck in food ruts and blogging has really helped shake things up because it’s all about discovering a new method, then you can mix it up with almost anything! this is definitely a new type of method i haven’t explored before! the pancake will be a nice, healthier replacement for a pizza. i will have to try it myself, thanks for sharing!

    • I think we all gets stuck in food ruts. Sometimes I can go months eating the same thing for breakfast over and over again.

      One of the reasons I like blogging is because it forces me to keep varying my diet.


    I’ve made similar pancakes before, but with presoaked or already cooked beans/lentils.

    My favorite was a lentil/mung bean combination. Soak the beans 4 hours – overnight. Then mix in your blender with salt, seasonings and/or vegetable of choice till it’s like pancake batter. They cook up the same as yours.

    It’s a little cheaper and a lot easier to find than garbanzo bean flour. And different beans lend different flavors.

    Most delicious. 🙂


    Almost forgot….
    You also add water to the blender. Otherwise you’d get a drier, almost falafel type product.

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