Every Spring I like to try something new in the kitchen.  I’ve been curious to work with chickpea flour because of its high nutrient and protein content.

The first experiment was tasty (I love the flavour of chickpeas) but I kept improving the recipe, which I am now happy to share.

Chickpea flour is gluten free, high in protein, vegan, and delicious!

Ingredients for Two Pancake Pizzas

1/2 cup of chickpea flour
1 cup of warm water
1/2 teaspoon of fresh thyme and rosemary (chopped finely)
salt and pepper
1-2 tablespoons of sunflower oil
1 green onion chopped
2 mushrooms (of your choice) chopped

Optional Toppings

Pesto (I used cilantro pesto)
A little bit of favourite cheese topping
For a vegan version use nutritional yeast flakes


Add chickpea flour into bowl slowly pouring in water mixing with whisk to keep from lumping.  When it’s a smooth (not to thin) batter, add the mushrooms, herbs and onions.

In a cast iron pan, heat oil on high temperature element until oil is hot.  Bring down the temperature to medium and add a tablespoon of the batter.  After a few minutes or when the pancake has browned around the edges, flip over.  Add cilantro and cheese and take off pan after 3 minute or when batter looks cooked.  Repeat with the rest of the batter. You may need to add a bit more oil depending on how many pancakes you got from your batter. It should yield 3-4 small pizzas.