Chickpea Pancakes with Mint Tahini Pesto and Crunchy Salsa (gf, df)

Another flavour explosion in your mouth and this recipe is a great crowd pleaser too! The pancakes are made with chickpea flour, the salsa is fresh and zingy, the mint tahini adds an an earthiness to the dish. I made this dish for a weekend brunch, savory pancakes are definitely not  too shabby! Chickpea flour is a healthier and more nutritious alternative to regular wheat flour. 


The chickpea pancakes recipe is from Lindsey S. Love’s Cookbook ‘Chickpea flour does it all’. 

Chickpea flour is a gluten-free flour made from chickpeas, also known as gram flour or besan. You can find chickpea flour in any health-food store or middle-eastern supermarket. Chickpea flour is high in protein, healthy fats, fiber, vitamins and minerals such as magnesium. Chickpeas and Chickpea flour are a good source for iron. 

Chickpea Pancakes with Mint Tahini Pesto and Crunchy Salsa (gf, df)

for the pancakes

1 1/2 cups (360ml) cups Almond milk

1 tbsp Apple cider vinegar

1 1/2 cups (180g) chickpea flour

1 tsp chili flakes

1 tsp sea salt

1/2 tsp ground cumin

2  tbsp olive oil

2 large eggs


for the pesto

1 bunch fresh mint

1/2 cup tahini

1/2 tsp salt

2 garlic cloves, minced


for the  Salsa

1 cup cherry tomatoes, halved

1/2 english cucumber, diced

4 radishes, diced

1 spring onion, chopped

1/4 cup shelled pistachios, roughly chopped

1 pinch salt

juice of 1 lime

1 avocado

a few basil leaves

whisk together the milk and vinegar, let sit for 10min, until surface is bubbly and curdled 

In a large bowl, whisk together the flour,  chilli, salt, and cumin powder

whisk in the milk mixture, the olive oil, and 2 eggs until no lumps remain

let the batter rest for 10-20min to thicken

for the mint tahini pesto blend finely chopped mint, tahini, salt, and garlic in a food processor and transfer to a bowl

for the salsa combine tomatoes, cucumber, radishes, pistachios, and spring onion in a bowl

drizzle with lime juice and season with salt, toss to combine

bake pancakes in a non-stick pan

arrange on a plate and top with salsa, garnish with fresh basil leaves