As this is our second chickpea pancake recipe in as many weeks, you might be starting to think we?re a little obsessed with them.

And you?d be right.

We love chickpea pancakes! They lend themselves to savoury toppings fantastically well (we don?t always want a sweet breakfast, call us crazy), and the sheer versatility of them is just awesome.

Our original chickpea flour pancakes post became really popular over the last few years, so it would seem we’re not alone.

As an added bonus, chickpea pancakes are gluten-free too, of course ? incredibly important to some. If you?re an IBS sufferer make sure you check out these vegetarian low-FODMAP ideas.

New week, new flavours

After last week?s sweet and sour caramelized onion and feta chickpea pancake, we decided to go a different route this week.
First up, we?re going nice and tangy. The sauce we recommend with this one is simple ? it?s a mustardy-vinegary mix. The ingredients are down below, and you?ve probably got most of them in the cupboard.

If that?s not your thing, feel free to use your favourite sauce, or a simple chutney ? like this red onion chutney.

Next, we?re going vegan. We?ve omitted all dairy from this one ? the topping is diced fennel and chopped olives. We fry or sauté them for just a few minutes to get the fennel softened up to an agreeable texture.

Why we love chickpeas

There are many reasons, but chickpeas are high in protein, fibre and iron. All are important for ...