If you’re looking for a hearty, healthy, and protein-rich breakfast option that also feels gourmet, this savory Chickpea Pancake with Smoked Salmon and Avocado is the perfect choice. Packed with nutrients and full of vibrant flavors, it’s a great start to your day—or a perfect brunch idea for weekends!
What Is a Chickpea Pancake?
A chickpea pancake is a delicious and savory pancake made from chickpea flour, also known as gram flour or besan. It has a nutty flavor, a fluffy-yet-crispy texture, and is naturally gluten-free. These pancakes are often found in Indian and Mediterranean cuisine and are a fantastic alternative to regular wheat pancakes.
Health Benefits of Chickpeas, Salmon, and Avocado
This recipe combines three major superfoods: chickpeas, salmon, and avocado. Let’s break down the health advantages:
Chickpea Flour
Chickpea flour is high in plant-based protein and fiber. It also contains essential vitamins and minerals like folate, iron, and magnesium. It’s an excellent choice for people avoiding gluten and helps in keeping you full longer.
Smoked Salmon
Smoked salmon is rich in omega-3 fatty acids, which are crucial for heart and brain health. It’s also a great source of high-quality protein and vitamin D. However, it can be high in sodium, so if you’re watching your salt intake, opt for a low-sodium version or enjoy it in moderation.
Avocado
Avocados are loaded with healthy monounsaturated fats, which support heart health. They also provide fiber, potassium, and antioxidants. Their creamy texture balances the salty flavor of smoked salmon perfectly.
Protein-Packed Chickpea Pancake Recipe
Ingredients
- 1 cup chickpea flour (besan)
- 3/4 cup water
- 1/4 teaspoon baking powder
- 1/4 teaspoon turmeric (optional, for color and health benefits)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1/2 ripe avocado
- 2–3 slices of smoked salmon
- 1–2 teaspoons lemon juice
- Fresh dill or parsley, for garnish (optional)
- Cherry tomatoes or baby spinach (optional, for serving)
Instructions
- In a medium bowl, whisk together the chickpea flour, baking powder, turmeric, salt, and black pepper.
- Gradually add water while whisking to make a smooth batter without lumps. Let it sit for 5–10 minutes.
- Heat a non-stick skillet over medium heat and brush it lightly with olive oil.
- Pour in the batter (about 1/2 cup at a time), moving the skillet to spread it out into a pancake shape.
- Cook for 2–3 minutes on one side until bubbles form and the edges lift. Flip and cook another 2 minutes.
- Transfer to a plate and repeat with the rest of the batter.
- While the pancakes are still warm, top with slices of avocado and smoked salmon.
- Drizzle with lemon juice and garnish with fresh dill or parsley if you like. You can also add cherry tomatoes or baby spinach on the side.
Tips and Precautions
– If you’re new to chickpea flour, taste the batter before cooking—it should be nutty and savory. Adjust seasonings to your preference.
– To reduce sodium, use freshly cooked or canned low-sodium salmon instead of smoked salmon.
– Chickpea flour can be slightly bitter when undercooked, so make sure to cook the pancakes thoroughly on both sides.
Why You’ll Love This Recipe
This chickpea pancake recipe is not only easy to make but also offers a delicious blend of creamy, salty, and savory flavors in every bite. It’s gluten-free, protein-rich, and loaded with healthy fats. Whether you’re looking for a nutritious breakfast, a brunch showstopper, or a satisfying post-workout meal, this dish has you covered.
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