chickpea pancakes with ginger apple compote

A far cry from the popular french street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make! Our own Ashley Bass, creator of Musings of a Mid-Life Mom, created these delightfully fluffy pancakes and has been on my “you know what” daily to post the recipe. Can’t you just picture her in the kitchen on a Sunday saying, “Chickpeas are good in humus, kids like hummus, why not Chickpea pancakes?” I’m not going to lie, although I was impressed with the creativity I was a little hesitant to make them. Finally, last night I decided to reward Miss Mia with pancakes for dinner after she apparently has potty trained herself. {That’s a story for another day, but it’s true. So far I haven’t had to do a thing but purchase a potty. Yes, you are welcome to throw rotten tomatoes at me.}

After making a batch, I have to say I don’t want to make pancakes any other way! A little healthier than your average flour pancake, this chickpea pancake recipe is made with whole wheat flour, applesauce (a little touch from me), and mashed chickpeas that bring a healthy amount of protein, fiber, iron, calcium, and Vitamin C and not to mention they make the pancakes ultra fluffy and moist! Top with maple syrup, honey, or this ginger apple compote for an amazing breakfast or even dinner! Thanks Ash.

Chickpea Pancakes with Ginger Apple Compote makes 16

  • 1 1/2 cups Whole Wheat White Flour (you can use white all-purpose as well or mix half wheat half white)
  • 1 Tbs Baking Powder
  • 3/4 tsp Kosher Salt
  • 1 16 oz can Chickpeas or Garbanzo Beans
  • 1 cup Organic Apple Sauce, no sugar added
  • 1 cup Milk
  • 2 Eggs
  • 4 Tbs Butter, melted
  • 1 Tbs Honey
  • 1 tsp Vanilla Extract

**to make a lighter version of this recipe, substitute the milk for 1% and the butter for 1 Tbs extra virgin olive oil. {For those of you on Weight Watchers, this version is 6 points for 3 small or 2 large pancakes and add 1/4 cup of ginger apple compote for 2 points.}

In a small bowl, combine all dry ingredients (flour, baking powder, salt).

Drain and rinse the chickpeas.

Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.

Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.

Add the dry ingredients to the wet and stir until just combined.

Heat a griddle or skillet to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.

With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through. Now you can serve just like this with a little syrup or….

Ginger Apple Compote makes 1 cup

  • 2 medium organic apples (I used Fuji), peeled, cored, and diced
  • 1 tsp fresh ginger peeled and shredded (with a microplaner) or 1/2 tsp dried ground ginger
  • 1/4 tsp vanilla extract
  • 3/4 cup water
  • 2 Tbs brown sugar

In a saucepan, add all ingredients and bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!

Or if you are anything like Ashley, you can always just throw some mashed chickpeas in pre-made whole wheat pancake mix and make this super fast! But where is the fun in that? Freeze any leftovers and pop in the toaster to reheat. Enjoy.

…and for something a little different, spoon the batter in greased muffin tins and place in a 400° oven for 10 to 15 minutes until cooked through. Crispy on the outside and moist and creamy on the inside these little pancake muffins are insanely delicious. Thank God I didn’t cook many because I really didn’t want to work out for 3 hours today!

Pancakes for dinner? Why, yes please.


  • Blaire


  • leigh

    I love that these have the extra protein from the chickpeas! You make everything look so good!

  • katy

    I love your sweet potato pancakes so these really must be good. Thanks for the idea. By the way, where did musings of the midlife mom go? I loved those stories.

    • In Sock Monkey Slippers

      Thanks! You’re going to have to ask Ashley about that one! I keep trying to get another one out of her!

  • Mary Mac K

    OK, that last picture with the syrup dripping off the pancakes should be framed. Drooling on my phone right now.

  • Shannon D.

    I’m totally making this tomorrow. I have all the ingredients already!

  • Kelly r

    These look great! Do they taste like chickpeas?

    • In Sock Monkey Slippers

      There is a hint of chickpea but not that you would say hey these are chickpea pancakes. Just a subtle hint but the texture is what is really great about these.

  • ash

    Don’t forget that if you are making these for a fun dinner option, then it’s totally acceptable, and maybe even a good requirement to drink a beer too!! Yummo!!

    • In Sock Monkey Slippers

      For those of you that don’t know, Sundays are Ashley’s cooking and drinking days. That’s how she talked me into making my own baby food. She literally said, “It’s a good excuse to put some music on, open a beer and cook for the entire week. It’s like a little vacation with beer.” And that’s why we love her. I should have mentioned that in the post.

  • mark

    We had a late morning so I made these just now for brunch. I did not make the compote but used the chopped apples in the batter and made muffins using maple syrup for a topping. And Holy Moly Lady, it was like eating a crispy creamy donut with a pitch fork and halo! My husband is now on his fourth! Bravo to both you and Ashley. Love you doll and your sock monkey slippers too!

    • In Sock Monkey Slippers

      You’re too funny! I’m glad we could bring a little sinful yet nutritious treat to your day! Thanks for making my day. – Meredith

  • Tasha

    Yum! I made the pancakes (but not the compote) last weekend and they were divine! My husband wasn’t fooled, though, he thought the texture was a bit suspicious. He asked if I had put nuts in the batter, (and if he liked nuts, I could have said “yes!” and that would have been the end of the conversation), but I told him there were no nuts but that maybe the applesauce had contributed to the consistency. He liked the flavor of the pancakes, but was not crazy about the texture but was surprised they were so good with garbanzo beans. Next time I’ll use fewer beans and blend them more. The baby, however, LOVED the pancakes! Thanks for a great recipe with “non meat” protein!!!

  • Sonali

    I’m new to your site…but have been going through it over the last couple of days. I am happy to say you are bookmarked! =) i love your blog. I am a stay at home of a 15 month old. Every day I’m baffled by what to feed my daughter. I’ve begun the endless internet search for meals for her (and for hubby and me!) i came across your blog and am so happy I did! i’ve made the little blueberry pie pops and they came out great! tonight i’m making the chickpeas pancakes and apple compote for dinner! i’m excited. i have all the ingredients and am psyched I will be giving protein to my vegetarian husband and daughter! (i eat chicken. lol.) I’m indian and making some attempts at cooking indian food but it’s hard to get it just right without making it too spicy for baby. my biggest dilemma is that i’m slow (although pretty good!) at cooking since i’m sort of novice. I can’t find time to cook interesting tasty healthy meals. I don’t have any help with childcare, no family to watch my daughter here and no daycare or babysitters! i’m sort of exhausted at the moment. Anyhoo! your site is helping me to get things together a lil easier so thank you! and thanks for reading this email that totally digressed from the original chickpea pancake topic!! let ya know how it goes! =)

  • Skylar

    These sounds utterly healthy and amazingly delicious – right up my alley!! printing the recipe right now!!

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