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 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.
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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.
Courgette Chickpea Pancakes. PIN IT.
Courgette Chickpea Pancakes – The Recipe
Courgette Chickpea Pancakes with Mango Cucumber Chutney
- 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
- 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
- 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.
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.