Chickpea Pancake with Roasted Pears

It doesn’t get easier than this when it comes to prep for a simple Saturday morning dish that can be served in a plethora of pleasurable ways. TRUST us with this chickpea pancakes. Weekly meal prep tip: Triple the recipe and save some in the freezer to venture out and work with different toppings all-week-long.

Chickpea Pancake with Roasted Pears

makes 4 pancakes

For the Pancakes:

  • 1/2 cup chickpea flour, gluten-free
  • 1 cup filtered water
  • 4 TB hemp oil
  • 1 tsp sea salt or Himalayan Crystal salt

To Make the Pancakes:

  1. Mix together all of the ingredients in a medium-sized bowl and set in the refrigerator for 20 minutes.
  2. In a large skillet, heat 1 TB hemp oil over medium heat for 30 seconds. Using a 1/2 cup measuring cup, scoop out 4 servings of the flour mix into the skillet to make 4 pancakes.
  3. Cook for 2-3 minutes/side or until lightly browned.
  4. Top with the items below + enjoy!
  5. You can also use any toppings you would like, for example: harissa-spiced roasted veggies, banana slices with maple syrup and hemp hearts, etc.

To Top: (per pancake)

  • handful of organic arugula, per pancake
  • drizzle of raw honey or grade A maple syrup
  • 6 roasted pear slices – simply slice up a big organic pear, brush it with hemp oil, + roast at 425 degrees F for 8-10 minutes.
  • 1/4 cup caramelized onions – slice a whole onion and place it in a skillet with 1 TB hemp oil + 1 TB maple syrup and stir around for 30-40  minutes




RecipesAshley Pettit