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Healthy Scallion and Chickpea Pancakes: A Savory, Plant-Based Delight

Discover a nutritious, gluten-free twist on a classic with these protein-packed scallion and chickpea pancakes, complete with a tangy dipping sauce.

By Medha deb

Created on Sep 24, 2025

Discover a nutritious, gluten-free twist on a classic with these protein-packed scallion and chickpea pancakes, complete with a tangy dipping sauce.

Healthy Scallion and Chickpea Pancakes Recipe

If you’re seeking a satisfying, healthy meal or snack that delivers loads of savory flavor while packing in plant-based protein, look no further than scallion and chickpea pancakes. This gluten-free take on the classic scallion pancake uses chickpea flour for a nutrition boost, with layers of sesame, fresh scallions, and a simple dipping sauce that brightens every bite. Adaptable, quick, and crowd-pleasing—these pancakes are your new go-to!

Why You’ll Love Chickpea Pancakes
Ingredients
Step-by-Step Directions
Nutritional Benefits
Tips and Variations
Frequently Asked Questions

Why You’ll Love Scallion & Chickpea Pancakes

Chickpea flour (also called gram or besan flour) serves as the high-protein base for these pancakes, making them naturally gluten-free and rich in fiber. When combined with fresh scallions and toasted sesame seeds, the result is a deeply savory pancake with nutty, bright notes that shine alongside a punchy Asian-inspired dipping sauce.

Gluten-free & vegan-friendly: Made without wheat; egg-free by nature.
High in protein & fiber: Chickpeas offer satiating nutrients for lasting energy.
Quick & easy: Minimal prep and only a few ingredients required.
Customizable: Versatile for breakfast, snacks, or appetizers. Add-ins and dipping options abound.
Delicious & satisfying: Hearty enough for a main, light enough as an on-the-go bite.

Ingredients

The recipe consists of two key components: a tangy dipping sauce and the chickpea scallion pancakes themselves. Gather the following:

Dipping Sauce

1 1/2 Tbsp mirin (sweet Japanese rice wine; substitute rice vinegar + a pinch of sugar if unavailable)
1 1/2 Tbsp reduced-sodium tamari (or low-sodium soy sauce for non-gluten-free)
1 Tbsp rice vinegar
3/4 tsp grated fresh ginger

Scallion Pancakes

2/3 cup chickpea flour
1/4 tsp kosher salt
6 scallions, thinly sliced (about a heaping 3/4 cup)
2 Tbsp toasted sesame seeds
2 tsp toasted sesame oil
2/3 cup water

Optional Toppings & Add-ins

Extra sliced scallions for garnish
Red pepper flakes for heat
Fresh herbs: cilantro, parsley, or chives
A splash of sriracha or hot sauce in the batter

Step-by-Step Directions

With ingredients prepped, these pancakes come together quickly. Here’s the full method for making both the dipping sauce and the pancakes, ensuring the perfect crispy-golden exterior and tender, flavorful center.

Prepare the Dipping Sauce:
- In a small bowl, whisk together mirin, tamari, rice vinegar, and grated ginger until combined.
- Set aside to allow flavors to meld.
Related: Crispy Green Moong Dal Cakes: A Fresh Take on Plant-Based Snacks
Mix the Pancake Batter:
- In a medium bowl, whisk together chickpea flour, water, and kosher salt until smooth and free of lumps.
- Let the mixture rest for at least 20 minutes (or refrigerate up to 3 days). This hydration step ensures a creamy, cohesive batter.
- Stir in the thinly sliced scallions and toasted sesame seeds just before cooking.
Cook the Pancakes:
- Heat 1 tsp of toasted sesame oil in a large nonstick skillet over medium heat.
- Working in batches, drop spoonfuls of batter (about 2 tablespoons each) into the skillet—six per batch—to make 2 1/2 to 3-inch pancakes.
- Cook until golden brown and set, about 2 1/2 minutes per side. Adjust heat to avoid burning.
- Repeat with the remaining batter, adding more oil as needed.
- Transfer cooked pancakes to a plate. Serve warm with the prepared dipping sauce.

Serving Suggestions

As a light meal: Pair with fresh greens, steamed vegetables, or a simple salad.
As an appetizer: Serve small stacks with toothpicks and a communal bowl of dipping sauce.
For breakfast or lunch: Add a poached or fried egg, or a dollop of Greek yogurt and chili crisp.

Nutritional Benefits

Not only are these pancakes rich in flavor, they’re a powerhouse of nutrients thanks to chickpea flour and fresh vegetables. Here’s how the nutrition breaks down for a typical serving of three pancakes:

Nutrient	Amount per 3 Pancakes
Calories	136 kcal
Protein	5 g
Carbohydrates	12 g
Fiber	3 g
Sugar	3 g (0 g added sugar)
Fat	7 g (0.5 g saturated fat)
Cholesterol	0 mg
Sodium	270 mg

Chickpea flour boosts both protein and fiber, making these pancakes filling and blood sugar-friendly.
Scallions add vitamin C, vitamin K, and key phytonutrients.
Sesame seeds contribute essential minerals like calcium and magnesium.
Low in saturated fat: Less than 1 gram per serving; heart-friendly.
No cholesterol and under 140 calories for a snack-sized serving.

Tips, Additions, and Variations

Chickpea pancakes are highly adaptable. Here’s how to make the recipe your own, or troubleshoot for best results:

Let the batter rest: This is crucial for optimal consistency, hydration, and flavor integration.
Crispier edges: Use a touch more sesame oil, and make sure the pan is hot before adding batter.
Add-ins: Experiment with shredded carrots, grated zucchini (squeeze out extra moisture), or chopped herbs.
Dipping variations: Swap out the ginger for garlic, add chili oil or toasted crushed peanuts for a kick.
Make ahead: Batter can rest in the fridge up to 3 days for a quick meal any time.
Big Batch Serving: Double or triple the recipe for gatherings—these are fantastic party snacks.
Serving suggestion: These pancakes keep well for several days in the fridge, and leftovers can be reheated in a skillet or toaster oven for best crispness.

Frequently Asked Questions (FAQs)

Q: Are these pancakes gluten-free?

A: Yes, chickpea flour is naturally gluten-free, and all other ingredients are as well. Always verify that tamari or soy sauce used is certified gluten-free if necessary.

Q: Can the pancakes be made ahead and reheated?

A: Absolutely. Prepare the batter up to 3 days ahead or make and store cooked pancakes in the fridge. For best results, reheat in a hot skillet for a couple of minutes on each side until warmed through and crispy.

Q: What can I substitute for scallions?

A: Chives, spring onions, or finely chopped leeks will provide a similar allium flavor if you don’t have scallions on hand.

Q: My pancakes seem too thick or dry—how can I fix them?

A: If the batter is too thick, add water a tablespoon at a time until the consistency resembles that of classic pancake batter. If pancakes dry out, lower the heat and reduce cook time; a hot skillet and rapid cooking yield a tender interior.

Q: Can I freeze the pancakes?

A: Yes—layer cooked, cooled pancakes between parchment paper and store in a freezer-safe container for up to one month. Reheat from frozen in a skillet or toaster oven.

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Red Wine Risotto With Mushrooms & Radicchio – For fans of savory, earthy rice dishes.
Roasted Mushrooms on Greens With Miso Dressing – An umami-packed vegetarian salad.

Final Thoughts

Scallion and chickpea pancakes offer a delicious bridge between comfort food and healthy eating. With a crisp outside, savory tenderness within, and a punchy, easy dipping sauce, they satisfy cravings while keeping nutrition in mind. Whether you’re looking for a creative brunch idea, a light lunch, or a make-ahead snack, this simple recipe adapts beautifully to your routine and preferences. Enjoy the process, embrace the flavors, and feel free to customize—healthy eating should always taste this good!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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