Spelt Chickpea and Herb Pancakes Recipe

Name: Spelt Chickpea and Herb Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 120 g wholegrain spelt flour; 80 g chickpea flour (gram flour); 2 eggs, large; 240 ml sparkling water; 2 tbsp olive oil; 0.5 tsp fine sea salt; 0.25 tsp black pepper, freshly ground; 3 tbsp flat-leaf parsley, finely chopped; 2 tbsp fresh chives, finely sliced; 1 clove garlic, finely grated; 0.5 tsp ground cumin; 0.5 tsp lemon zest

Crisp-edged, herb-flecked pancakes high in plant protein.

Stack of spelt chickpea herb pancakes on a ceramic plate with Greek yogurt, lemon, and fresh herbs on a linen-covered board

These pancakes sit somewhere between a farinata and a thick crêpe. The spelt flour gives the batter a mild, nutty base, while chickpea flour adds body and protein without making them dense.

Fresh herbs – parsley, chives, or dill all work – are stirred directly into the batter. They stay bright and fragrant after cooking because the pancakes cook quickly over medium heat.

The batter comes together in one bowl and rests for ten minutes while the pan heats. That short rest helps the flours hydrate evenly, so the texture stays soft in the centre and crisp at the edges.

They work at breakfast, lunch, or as a light dinner alongside a simple salad.

Why You’ll Love This Recipe

High plant protein from two wholegrain flours combined.
Crisp edges and a soft, tender centre every time.
One bowl, minimal cleanup, ready in 40 minutes.
Flexible herb choices keep the flavour clean and fresh.

Spelt chickpea pancake cooking in a nonstick skillet with set edges and bubbles, spatula lifting the golden underside

Ingredient Notes

Wholegrain spelt flour: Spelt flour gives a mild, slightly sweet nuttiness. White spelt flour works if you prefer a lighter texture, though the flavour will be less pronounced.
Chickpea flour: Also sold as gram flour or besan. It adds protein and a faintly earthy depth. Do not substitute plain flour here – the flavour and structure will change significantly.
Fresh herbs: Flat-leaf parsley and chives are the most neutral choice. Dill adds a brighter, more aromatic note. Use one or a combination – about 4 tablespoons total.
Eggs: Two large eggs bind the batter and keep the pancakes pliable. For an egg-free version, one flax egg per egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes) holds reasonably well.
Sparkling water: A small amount of sparkling water in the batter lightens the texture. Still water works, but the pancakes will be slightly denser.
Olive oil: Used both in the batter and to cook the pancakes. A neutral oil such as sunflower works as a substitute if you prefer a milder flavour.

Two herb pancakes topped with yogurt and olive oil beside a rocket salad and sparkling water on a wooden dining table

Print Recipe

Healthy

Spelt Chickpea and Herb Pancakes

Difficulty: Easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Estimated Cost: £ 1.80 Calories: 280

Best Season: all_year_round

Dietary:

C Contains egg C Contains gluten D dairy-free adaptable H High Fiber H High Protein V Vegetarian

Description

Wholegrain spelt flour and chickpea flour combine to give these pancakes a nutty depth and enough protein to work as a light meal, not just a side.

Instructions

Make the Batter

Combine the spelt flour, chickpea flour, salt, black pepper, and cumin (if using) in a large mixing bowl and stir with a wooden spoon until evenly mixed.
Add the eggs and olive oil, then whisk until a thick paste forms.
Pour in the sparkling water gradually, whisking as you go, until the batter is smooth and pourable with no lumps.
Stir in the garlic, lemon zest, parsley, and chives. Cover the bowl and rest the batter for 10 minutes at room temperature.

Cook the Pancakes

Place a 10-inch nonstick skillet over medium heat. Add a thin drizzle of olive oil and swirl to coat the base.
Heat until the oil shimmers and a drop of water sizzles on contact.
Pour a 60 ml ladle of batter into the centre of the pan and swirl gently to spread it to roughly 12 cm / 5 inches in diameter.
Cook for 2 to 2.5 minutes until the edges look dry and set and small bubbles appear across the surface.
Flip once with a flat spatula and cook for a further 1.5 to 2 minutes until the underside is golden brown.
Transfer to a plate in a warm oven at 80 C / 175 F. Repeat with the remaining batter, adding a small drizzle of oil between batches as needed. This quantity makes approximately 12 pancakes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Cholesterol 95mg32%
Sodium 320mg14%
Potassium 340mg10%
Total Carbohydrate 32g11%
Dietary Fiber 5g20%
Sugars 3g
Protein 13g26%

Vitamin A 420 IU
Vitamin C 5 mg
Calcium 65 mg
Iron 3 mg
Vitamin D 30 IU
Vitamin E 2 mg
Vitamin K 60 mcg
Thiamin 0.22 mg
Riboflavin 0.18 mg
Niacin 2.5 mg
Vitamin B6 0.25 mg
Folate 55 mcg
Vitamin B12 0.3 mcg
Phosphorus 210 mg
Magnesium 48 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest batter 10 minutes minimum before cooking for even hydration.
Add herbs just before cooking if preparing batter ahead overnight.
Do not crowd the pan - cook one or two pancakes at a time.
Flip only once, when edges are set and surface bubbles appear.
Freeze with parchment between layers for easy single-serving portions.

Keywords: spelt chickpea pancakes, herb pancakes, spelt flour pancakes, savoury spelt pancakes, chickpea flour pancakes, high protein pancakes

Equipment

large mixing bowl
10-inch nonstick skillet
60 ml ladle
wooden spoon
flat spatula
measuring jug

Tips

Rest the batter for at least 10 minutes before cooking so the spelt and chickpea flours hydrate fully.
Heat the pan over medium heat until a drop of water skitters across the surface before adding the first pancake.
Use a 60 ml ladle for each pancake to keep sizes consistent and cooking times predictable.
Flip only once - wait until the edges look set and the surface shows small bubbles before turning.
Stack cooked pancakes loosely on a plate in a warm oven at 80 C / 175 F to keep them hot without steaming.

Variations

Add 1 tsp ground cumin and 1 tsp smoked paprika to the batter for a warmer, spiced flavour.
Fold in 50 g crumbled feta cheese for a salty, creamy contrast that pairs well with dill.
Stir in 2 tbsp finely grated courgette (squeezed dry) for extra moisture and a subtle green flavour.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Place a sheet of parchment between each pancake to stop them sticking together.

To reheat, place them flat in a dry nonstick pan over medium-low heat for 1 to 2 minutes per side. They crisp back up well. Avoid the microwave - it makes the texture soft and slightly gummy.

Cooked pancakes freeze well. Lay them flat on a baking sheet to freeze solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat from frozen in a dry pan over low heat, covered, for 3 to 4 minutes per side.

Serving Suggestions

Serve with a spoonful of thick Greek yogurt and a drizzle of olive oil. A handful of dressed rocket or watercress on the side keeps the plate balanced without adding much prep.

For a more substantial meal, top the pancakes with sliced avocado, a soft-boiled egg, and a pinch of chilli flakes. They also work well alongside a simple tomato and cucumber salad dressed with lemon juice and olive oil.

At breakfast, a smear of hummus and a few roasted cherry tomatoes make a quick, protein-forward start to the day.

File under chickpea flour pancakes herb pancakes high protein pancakes savoury spelt pancakes spelt chickpea pancakes spelt flour pancakes

Frequently Asked Questions

Expand All:

Why are my spelt chickpea pancakes falling apart when I flip them?

This usually means the batter needed more resting time or the pan was not hot enough. Let the batter rest a full 10 minutes and wait until the pancake edges look dry and set before flipping. A well-heated nonstick pan makes a big difference.

Can I use all spelt flour instead of mixing in chickpea flour?

You can, but the pancakes will be softer and less structured, with a milder flavour. Chickpea flour contributes both protein and a firmer texture that holds up to toppings. If you substitute it, reduce the liquid by about 20 ml to compensate.

Can I make the spelt chickpea pancake batter the night before?

Yes. Mix the batter, cover it, and refrigerate overnight. Stir in the fresh herbs just before cooking so they stay bright. The batter may thicken slightly in the fridge - add 1 to 2 tbsp water to loosen it back to a pourable consistency.

Are these spelt and chickpea pancakes gluten-free?

No. Spelt is a form of wheat and contains gluten. Chickpea flour is naturally gluten-free, but the spelt flour in this recipe means it is not suitable for a coeliac or strict gluten-free diet.

What goes well with spelt chickpea herb pancakes for a dinner plate?

A simple cucumber and tomato salad with lemon dressing works cleanly alongside them. Roasted red peppers or a tahini drizzle also complement the nutty, herb-flecked flavour without overpowering it.

How do I tell when a spelt chickpea pancake is ready to flip?

Look for dry, set edges and small bubbles forming across the surface. The underside should be golden brown when you lift a corner with a spatula. This usually takes about 2 to 2.5 minutes on the first side over medium heat.

Spelt Chickpea and Herb Pancakes

Why You’ll Love This Recipe

Ingredient Notes

Spelt Chickpea and Herb Pancakes

Description

Ingredients

Batter

Herbs and Mix-ins