Comments on: Green Vegan Chickpea Pancakes

By: Pernille

Pernille — Wed, 03 Mar 2021 01:26:04 +0000

Hej:-)
Would love to try and make these amazing-looking pancakes. One question though. I watched the video and can see that you guys are using a blender for the dough. We live in a tiny house with a 12 volt system which means we do not have the option of using a blender. Would it be worth trying anyway, mixing the dough by hand – thoughts?
Thank you very much for your time and great work!
Cheers – Pernille

By: Alex

Alex — Thu, 16 Apr 2020 20:09:34 +0000

Hi there,
Could I use soaked chickpeas instead of chickpea flower?
Best
Alex

By: Green Kitchen Stories

Green Kitchen Stories — Thu, 10 Jan 2019 10:01:13 +0000

In reply to Joanna.

Hi Joanna, I am not sure why it doesn’t work for you. You need the pan to be hot before adding the batter and making sure the pancakes are set before trying to flip them.
You can try adding a little extra starchy flour to them to see if they are easier to flip. Potato starch or arrows root are usually good. Or simply add a little extra chickpea flour.
Good luck!
/David

By: Joanna

Joanna — Thu, 10 Jan 2019 00:31:14 +0000

I have prepared the batter exactly according to the recipe and kept in the fridge overnight. Even though I have a non-srick pan, the pancakes keep sticking to it. It is impossible to flip them. Any advice?

By: Sylvaine

Sylvaine — Thu, 27 Dec 2018 18:20:08 +0000

Those pancakes are delicious! As some other people, at first my pancakes were falling apart when cooked, but I added flour to have a batter thicker and then it was all good.
I love making fresh wraps with them. The taste of parsley or spinach is so lovely. Thank you!

By: emma

emma — Thu, 10 May 2018 11:02:48 +0000

Apparently I’ve been living under a rock until 2018 because I’ve just discovered you guys and the actual joy of both food and cooking. It’s always seem too difficult and daunting before.

I love these pancakes! Don’t eat egg so I’m going to try to using this base for your Korean carrot crepe rolls. :)

My lovely wife just bought me 3 of your books as she found me spending ALL my free time hanging out here and on Amazon (“looking inside” your books hehe)… :)

I hope it’s OK to ask; as a total newbie to cooking was wondering if you have any general tips on how to replace cheese and egg in your savoury recipes such as patties/burgers and quiche? I think you may have mentioned tofu but how does this work? I have been using aquafaba or chia egg in your cakes, which works so well!

Anyway, THANK YOU for all your awesome work and gorgeous stories.

By: Jayden

Jayden — Wed, 02 May 2018 13:22:06 +0000

This so nice, i like the green color in pancakes, will give it a try.thanks for sharing.

By: University Magazine

University Magazine — Mon, 05 Mar 2018 01:18:48 +0000

pancakes full of healthy nutrition and all plant-based this looks really delicious I want some now

By: Christine Grant

Christine Grant — Fri, 16 Feb 2018 04:13:49 +0000

I love this page. I have never tried chickpea flower but I love chickpeas. I definitely want to make this. Your page looks great with the videos and pictures. I’ll make sure to let you know how I like it.

By: Sarah

Sarah — Thu, 15 Feb 2018 09:24:52 +0000

In reply to Green Kitchen Stories.

Hey David
Thank you for your hints. We let it rest the whole day. But maybe we haven‘t had a good pan.
No worries. We made them like srcambeld eggs and putted them over the other ingredients, so it was VERYVERY yummie and looked nice as well.
By the way I follow you since December 2010 and I LOVE YOUR WORK! I cook mostly every day something from your books/ website or apps.
And I just wanna say thank you for making my meals such a fun, colorful & absolutly delicious part of my daily life.
Warmest regards, Sarah