Savory Gluten-Free Herb & Scallion Pancakes (Protein-Rich and Easy)

Celiac.com 02/20/2026 - Savory pancakes show up in many food traditions, from griddle breads cooked for quick meals to vegetable-studded batters fried until crisp at the edges. Long before “brunch” became a thing, cooks used whatever flour they had, mixed it with water, herbs, and onions, and turned it into a warm, filling dish that could be eaten any time of day. Chickpea flour has a particularly old culinary history in Mediterranean and South Asian kitchens, where it is valued for its nutty flavor, golden color, and satisfying texture.

This gluten-free version leans into that heritage: chickpea flour for structure and protein, scallions for sweetness and bite, and fresh herbs for a bright, garden-y finish. The pancakes cook up tender in the middle with crisp edges, making them just as good alongside eggs at breakfast as they are next to a salad at dinner.

Recipe: Savory Herb & Scallion Pancakes

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Yield: 6 pancakes (about 4-inch each)

Time: 10 minutes prep, 12–15 minutes cook

Ingredients

• 1 cup chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt (or ¾ teaspoon fine salt)
• ½ teaspoon ground cumin (optional, for warmth)
• ¼ teaspoon black pepper
• 1 cup water
• 2 tablespoons olive oil (plus more for the pan)
• 3 scallions, thinly sliced (white and green parts)
• ½ cup chopped fresh herbs (choose one or mix: parsley, dill, cilantro)
• 1 small garlic clove, finely grated (optional)
• ½ teaspoon lemon zest (optional, for brightness)

Optional Serving Ideas

• Plain yogurt mixed with a squeeze of lemon and a pinch of salt
• Mashed avocado with lime, salt, and chili flakes
• Sliced tomatoes and cucumbers with olive oil

Instructions

1. Make the batter. In a medium bowl, whisk together chickpea flour, baking powder, salt, cumin (if using), and black pepper. Add water and 2 tablespoons olive oil, then whisk until smooth and pourable.
2. Rest briefly. Let the batter sit for 5 minutes. This helps the flour hydrate and gives you a better texture.
3. Add the flavor. Stir in sliced scallions, chopped herbs, garlic (if using), and lemon zest (if using). The batter should be like a thick crepe batter. If it feels too thick, add 1–2 tablespoons water.
4. Cook. Heat a nonstick or well-seasoned skillet over medium heat. Add 1–2 teaspoons oil and swirl to coat. Pour about ¼ cup batter per pancake. Cook 2–3 minutes, until the edges look set and the underside is golden. Flip and cook 1–2 minutes more, until cooked through.
5. Repeat. Add a little more oil as needed between batches. Keep finished pancakes warm on a plate loosely covered with foil.
6. Serve. Serve warm with yogurt sauce or avocado, or alongside a salad or soup.

Tips for Best Results

• Control the heat: Medium heat gives you a golden crust without burning the herbs.
• Don’t skip the rest: A short rest helps chickpea flour thicken and cook more evenly.
• Make it your own: Add a pinch of smoked paprika, chopped spinach, or finely diced roasted red pepper.

Storage and Reheating

• Refrigerate: Store cooled pancakes in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat with a tiny bit of oil to re-crisp, or microwave briefly for softness.
• Freeze: Freeze with parchment between pancakes for up to 2 months. Thaw and reheat in a skillet.

Conclusion

These savory herb and scallion pancakes are a simple reminder that gluten-free cooking can be both practical and deeply satisfying. Chickpea flour brings protein and a naturally hearty texture, while scallions and herbs keep every bite bright and fresh. Whether you serve them with tangy yogurt, creamy avocado, or a crisp salad, they make an easy, flexible dish that fits comfortably into breakfast, lunch, or dinner.