Savory Chickpea Pancakes with Avocado & Lemon-Tahini Drizzle

High-protein, gluten-free, plant-based breakfast that's fresh, nourishing, and perfect for slow mornings.

Savory chickpea pancakes topped with avocado, arugula, and lemon-tahini drizzle

Nutrition (per serving)

Calories
420
Protein
13g
Carbs
24g
Fat
30g
Fiber
9g
Sugar
3g

Ingredients

  • ½ cup chickpea flour
  • ⅓ cup water
  • 1 tbsp olive oil
  • Pinch of salt
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • Optional: chopped spinach or fresh herbs
  • ½ avocado, sliced
  • Handful of arugula or greens
  • 1 tsp sesame or hemp seeds (optional)

    • Lemon-Tahini Drizzle:
  • 1 tbsp tahini
  • Juice of ½ lemon
  • 1 tbsp warm water
  • Pinch of garlic powder

Instructions

  1. In a bowl, whisk chickpea flour, water, olive oil, salt, turmeric, and cumin until smooth. Let rest for 5 minutes to hydrate.
  2. Heat a non-stick pan with a touch of oil. Pour the batter and gently spread into a circle. Cook for 2–3 minutes per side until golden.
  3. In a small bowl, mix tahini, lemon juice, warm water, and garlic powder until creamy and pourable.
  4. Serve pancakes warm topped with arugula, avocado slices, tahini drizzle, and seeds.
  5. Optional: add roasted vegetables, hummus, or a poached egg for extra protein.
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Tilda