A substantial wholesome pancake enlivened with spices and served with a tangy mango and cucumber salsa and yoghurt. These courgette chickpea pancakes are made with gram flour, so they’re naturally gluten free.
The courgettes down on our plot, continue to flourish in the way only courgettes know how to. We both really enjoyed the spiced courgette fritters I made recently. These sweetcorn courgette fritters are pretty good too. So with plenty more courgettes developing, I couldn’t resist this chickpea pancake version when I spotted it in the February 2005 issue of Delicious.
Courgette Chickpea Pancakes with Mango Cucumber Salsa
Courgettes, otherwise known as zucchini, make fabulous pancakes with their beautiful flecks of green. They work just as well in these gluten-free pancakes as they did in my fritters.
In fact, these courgette chickpea pancakes made a substantial one pancake meal. At the same time, they retain an appealing lightness which makes them ideal summer fare. Gluten free cooks, please note, there’s no wheat in these pancakes. Turns out, the chickpea flour, also known as gram flour, is more than a mere substitute.
I’ve used an egg in the chickpea batter, but that’s not at all traditional. Quite frankly it’s not needed at all. So if you’re vegan, just leave it out and add a little more water.
Chickpea pancakes, otherwise known as socca are a common street food in the south of France. In Italy it’s known as farinata. This is my version and it scored well. The mango salsa enlivened the pancakes with a hot and fruity kick – goal!
Chickpea Flour
Chickpea flour is made from dried chickpeas. It’s used in various countries around the world, but particularly the Indian subcontinent. Here it is known as either gram flour or besan flour. It’s also common around the Mediterranean, where you’re more likely to hear it referred to as garbanzo flour. It’s often used to make pancake style flatbreads similar to these courgette chickpea pancakes.
Until it’s cooked, it actually tastes unpleasantly bitter. But apply a bit of heat to it and it becomes really good with a slightly nutty flavour. You can use it in both sweet and savoury dishes. And as it’s naturally gluten-free, it makes a great pantry staple for anyone who’s gluten intolerant.
Other Pancakes Made with Chickpea Flour
- Chickpea flatbreads – Munchies and Munchkins
- Quick Indian pancakes – The Veg Space
- Socca, walnut basil pesto & purple mangetout (vegan) – Tin and Thyme
- Spicy vegetable chickpea pancakes – Anne’s Kitchen
- Vegan chickpea flour pancake – Planet Veggie
And for some ideas for pancakes in general, take a look at my pancakes & waffles category.
Stay in Touch
Thanks for visiting Tin and Thyme. If you try these courgette chickpea pancakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Courgette Chickpea Pancakes. PIN IT.
Courgette Chickpea Pancakes – The Recipe
Courgette Chickpea Pancakes with Mango Cucumber Chutney
Ingredients
Pancake
- 2 medium courgettes
- 180 g chickpea flour also known as gram flour, garbanzo flour and besan flour.
- ½ tsp bicarbonate of soda
- 1 tsp ground roasted cumin
- 1 tsp kalonji seeds
- salt & pepper to taste
- 1 large egg (I used a duck egg)
- 300 ml water
- 4 spring onions
- 1 small chilli - deseeded and finely chopped
- 3-4 sprigs of parsley - chopped
- 1 tbsp sunflower oil
- yoghurt to serve
Mango Salsa
- 1 ripe mango - peeled, stoned and diced
- 10 cm chunk of cucumber - diced
- handful of chives - chopped
- 1 small red chilli - deseeded and finely chopped
- small handful of parsley (or coriander) - chopped
- 1 lime - juiced
- ¼ tsp ground roasted cumin
Instructions
- Grate the courgettes and leave in a colander or sieve to drain of some of the liquid, for 30 minutes or so.
- Prepare and mix all the salsa ingredients together and season with salt if desired.
- Place the chickpea flour, bicarbonate of soda, spices, salt and pepper into a large bowl and whisk to mix.
- Make a well in the centre and add the egg. Start to whisk this in gradually adding the water until all is incorporated.
- Stir in the courgettes, onions, chilli, parsley and oil.
- Heat a 20 cm non-stick frying pan over a moderate heat and grease with a little oil.
- Spoon a quarter of the mixture into the pan and flatten out into a large pancake.
- Fry for about 3-4 minutes until set then flip over and fry for a further 2-3 minutes.
- Keep warm in a low oven and repeat the process three more times.
- Serve with the mango salsa and yoghurt.
Notes
Nutrition
Sharing
I’m sending these gluten-free courgette chickpea pancakes off to Jac at Tinned Tomatoes for Meat Free Mondays.
Stuffed full of courgettes as these pancakes are, they go to Extra Veg . It’s hosted this month at Feeding Boys & a Firefighter.
I would never have thought to add courgettes to a pancake batter. I love the look of that spicy salsa too.
Courgettes work really well in pancakes. I’ve used them in wheat ones too. And yes, this has reminded me how good that chutney was. Rushes off to buy mangos.
Just discovered your recipe over at Meat Free Mondays, I’m so pleased to find a new courgette recipe. Love the idea of using chickpea flour, your pancakes look delicious Choclette x
Haha Sarah, are you inundated with courgettes by any chance? We’ve been making lots of soup, but I’ve done a few pancakes and fritters now and they make a really nice change.
I like the sound of your chutney, I am a biiiig fan of mangoes and love pancakes too. Working with chickpea flour is also great fun.
I’ve been really surprised at how good chickpea flour is in cakes Manjiri as well as pancakes.
Wow these look totally delicious and something i’d really like to try. I love courgettes and i’m always on the look-out for something different to do with them. Thanks for hooking up with Extra Veg 🙂
Thanks Katie. Adding them to pancakes or fritters is a lovely way to use them and also good for kids who might be a bit picky about their veg.
These pancakes look absolutely fantastic! Hearty and filling and healthy, too!
Thanks Kecia, they are all of those things 🙂
Simply fabulous! These look so scrumptious, I will absolutely definitely positively have to make them! Love love love the addition of the mango salsa…….. AND gluten free! Thank you…… xx
Yes, this is a good one for you Kate and the chickpea flour really does make a fantastic pancake. As for the mango salsa … well!!!
What a perfect combo!
It looks delicious!
Have a great weekend
Thank you Manu. It was a delicious meal. Hope you have a great weekend too 🙂
This looks really good. I need to have a play with chickpea flower, it’s got so much to offer. GG
It really has GG. I was surprised at how light and fluffy these pancakes were – tasty too.
They sound so delicious! Love this combination and pinning for use ASAP.
Woohoo Lucy, hope you get to make them soon whilst there are still plenty of courgettes to be had for the taking 😉
This looks so tasty! I am really into courgettes at the moment.
That’s lucky Kacie, there are so many courgettes to be had at the moment. But make the most of them, the season is coming to an end.
Lovely pancakes, I have socca waffles to experiment with this weekend. Thanks for sharing with #extraveg
Chickpea flour waffles could be fantastic Helen if you get it right – good luck.
Oh what a great combo, Choclette! I’ve never had chickpea pancakes. I really gotta try them! 🙂
Chickpea flour is surprisingly good Sina and makes a nice light and fluffy pancake too. Traditionally they are made with just water, so the egg is sort of superfluous.
these look damn fine. I do love a savoury pancake. I think I may make something similar this weekend x
You and the Viking will love them for sure Dom AND there are so many courgettes right now.
I’ve been wanting to make a savory pancake! I bet this is delicious. Would love to try the fresh chutney 🙂
Well with courgettes running amok at the moment, this is a good pancake to try Whitney 🙂
Awesome Pancakes !! Perfectly made . I would love these with some spicy pickle or chutney anytime. Thanks for sharing.
Thank you Preethi, spicy pickle, chutney or salsa really takes these pancakes up to the next level.
Yum! That looks fabulous and love the idea of the mango & cucumber chutney. Thanks for linking to my Indian pancakes too!
Thanks Kate. The mango and cucumber chutney worked really nicely with soft and sweet, cool and crunchy together with lime sour and chilli heat – a great combination.
Pancakes look so inviting & delicious aa
Thank you Jolly. The pancakes were indeed very good.
U know I have to subscribe ur blog dear Choclette…. I am a pure vegetarian girl, and this will be my favorite pancakes… Thanks a ton for sharing!!
Thank you so much Wagmee, it’s always good to discover new ways with vegetarian food 🙂
Can I come over for lunch? Please! Please! I love chickpea pancakes they’re so light and fluffy! Yours look super delicious with vibrant mango on top!
Of course Sylvia 😉 Why has it taken me so long to discover them I’m now wondering?
These pancakes are so delicious and inviting.. They are made to perfection. I would relish them with some spicy pickle.
Thanks Shobha. The mango chutney worked well, but you’re right any sort of spicy pickle would be good.
I love courgettes, and these pancakes look great! Thanks…
Our courgette season was quite short this year, so I’m still in love with courgettes. There have been some years though that I don’t think I ever want to see one again 😉
Love these natural gluten free pancakes and that mango salsa looks terrific too.
thanks Angie. Chickpea flour works so well in pancakes, I’m just surprised it’s taken me so long to find out.
I had no idea that chickpea pancakes were served in the south of France! You learn something new everyday don’t you! These look delicious. I’ll be sure to post a photo when I give them a try. My parents veg patch is also over flowing with cougette so I’ll be sure to make these when they deliver the next harvest!
Thanks Emma. Courgettes may come a plenty, but the season is relatively short, so I do relish the glut even whilst throwing my hands up in panic 😉
This looks fab – I love using chickpea flour, gives dishes such an interesting taste and texture!
I’ve used chickpea flour in cakes before which works well, but as a pancake, this was a first for me – it won’t be a last.