Breakfast for Strong Muscles: Protein Pancake Made with Chickpea Flour

Byzojaxi

Last updated on October 2nd, 2025 at 01:11 pm

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Quick and easy, and rich and aromatic, these pancakes will be an ideal breakfast, quick lunch or dinner.

For whom? For everyone, but especially those who carefully count their protein intake and want to build muscle!

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Only a few ingredients, optional toppings, and savory pancakes are ready for tasting. They go well with eggs. What a quick salad or sauce we put together today—from avocado!

Why Use Chickpea Flour for Pancake

Refreshing, yet filling. Crispy and yet somehow juicy.

Only chickpea flour can do that!
Chickpea flour is a valuable addition to healthy eating due to its rich nutrient content, low glycemic index, high protein content, and cholesterol-lowering properties.

⇒ Note: 10 Recipes for the Healthiest Pancakes in the World!

In addition, it has proven to be excellent for making delicious pancakes.

It is used to make a variety of dishes: medallions, snacks, sauces, and sweets, and this flour is especially useful for vegetarian and vegan cuisine since, in a mixture with water, it can be used as a substitute for eggs (most often for breading vegetables or for making pancakes).


This variation of chickpea pancakes is high in plant-based protein thanks to the combination of chickpea flour and avocado. It is very flexible since you may arrange the spices and vegetables any way you choose.

For hectic mornings, the fiber content keeps you full and aids in digestion, making it very beneficial.

Ingredients:

For the pancake:

  • 115 g chickpea flour
  • 1 tablespoon of olive oil
  • 1/3 teaspoon salt
  • On the tip of a knife of baking powder
  • 225 ml water

Avocado sauce:

  • 1 avocado
  • Juice of half a lemon or lemon juice
  • 1 spring onion and/or 1 tablespoon chives
  • 1 tablespoon of olive oil
  • A little chili powder

Preparation

  1. Make the pancake batter
    In a bowl, whisk together the chickpea flour, salt, baking powder, olive oil, and water until smooth. Let it rest for a few minutes to thicken slightly.

  2. Cook the pancakes
    Heat a non-stick pan with a small amount of olive oil. Pour in some batter to form a medium pancake. Cook until bubbles form on the surface and the edges lift easily, then flip and cook the other side.

  3. Prepare the avocado sauce
    Mash the avocado and mix in the lemon juice, spring onion or chives, olive oil, and chili powder. Adjust seasoning to taste.

  4. Assemble and serve
    Spread half of each pancake with avocado sauce. Top with slices of smoked tofu, a few lettuce leaves, and your favorite sprouts. For extra flavor, drizzle with a little chili sauce or sprinkle on some chili flakes.

These savory chickpea pancakes are nutrient-dense, rich in plant protein, and loaded with good fats from avocado and olive oil.

They’ll keep you full, energized, and ready to tackle the day—whether post-workout or pre-meeting.