Recipe description
June 25, 2026
Chickpea pancake with leek
Fiber-rich chickpea pancake with leek for gentle gut support.
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from chickpeas and leek supports gut health.
- Plant-based pancake with prebiotic leek fibers and chickpeas promotes diversity.
- Quick, weeknight-friendly meal with balanced protein and fiber.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, chickpea
1
cup
Leek
1
piece
water
0.5
cup
Oil, olive
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
In a mixing bowl, combine chickpea flour, salt, and black pepper.
2
Gradually add water while whisking until the mixture is smooth.
3
Finely slice the leek and add it to the batter.
4
Heat olive oil in a non-stick skillet over medium heat.
5
Pour half the batter into the skillet, spreading it evenly.
6
Cook for about 3-4 minutes until the edges start to lift, then flip and cook for an additional 2-3 minutes.
7
Repeat with the remaining batter.
8
Serve warm with fresh vegetables or a side salad.
More Recipes For Your Gut
Nutrition
260 kcal
Calories
11 g
Protein
30 g
Carbohydrates
5 g
Fiber
3 g
Sugar
9 g
Fat
1 g
Saturated fat
0.6 g
Salt
FAQ
Is this pancake gluten-free?
Naturally gluten-free if made with chickpea flour and no gluten-containing add-ins; check labels for cross-contamination.
Is this vegan or dairy-free?
Yes—plant-based and dairy-free; you can use water or plant milk if you prefer.
Will leek's inulin cause gas?
Leek contains prebiotic fiber (inulin) that can cause gas in some people, especially if you’re not used to high-fiber foods. Start with a smaller portion.
How long does it take to prepare and cook?
About 10–15 minutes to mix and 10–15 minutes to cook; roughly 20–30 minutes total.
How should I serve it?
Pair with fresh vegetables or a green salad; a squeeze of lemon and a herb-tahini or yogurt sauce also works.
How should I store leftovers?
Refrigerate in a sealed container for 2–3 days; reheat in a skillet or the oven.
Can I freeze the batter or pancakes?
The batter keeps 1 day in the fridge; cooked pancakes can be frozen and reheated later.
What substitutions can I use?
Swap leek for other greens like spinach or green onions; add herbs; use chickpea flour; add chia or flaxseed for extra binding and protein.
Is this suitable for a low-FODMAP diet?
Leek is high-FODMAP; use only the green tops or omit leek; the recipe can still be gluten- and dairy-free.
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