Chickpea Pancakes with Romesco Cream Cheese

Chickpea Pancakes with Romesco Cream Cheese

Prep Time : 15 Minutes
Cooking Time : 10 Minutes
Serves : 2 people
 Looking for a pancake stack that's delicious yet healthy? Our chef's chickpea pancake recipe is the answer. Super-easy to whisk up, these pancakes are great for breakfast or lunch. Serve them with Sorrentina's Romesco Cream Cheese and balance the savoury chickpea flavour with the peppery, tart smoothness of Southern Italian cream cheese infused with smoky charred bell peppers and tomatoes.


15 Minutes
10 Minutes
2 people


  • 60g, Chickpea Flour
  • 90g, Water
  • 3g, Baking Powder
  • 2g, Salt
  • Chopped spring onions or fresh herbs (optional) – To garnish
  •  1 Jar, Sorrentina's Romesco Cream Cheese


  • Add all ingredients to a large bowl and whisk them well. Make sure there are no lumps. Once done, let the batter rest for 10 minutes.
  • Next, set a skillet on a medium-low heat. Use ¼ cup to scoop pancake batter to pour it into the centre of the skillet. Cook until bubbles start to form on the pancake. Garnish it with spring onions or fresh herbs.
  • Slide a spatula under the pancake and flip it to cook the other side. It will take 1-2 minutes for it to completely cook. Repeat this process with the remaining batter.
  • Serve with our in-house Romesco Cream Cheese.
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram

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