Gluten-Free Italian Chickpea Flour Pancakes with Rosemary and Parmesan

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory gluten-free pancakes made from chickpea flour, infused with fresh rosemary and Parmesan cheese, perfect for a light meal or snack. This Italian-inspired gluten-free recipe (vegetarian), ready in about 30 minutes, layers chickpea flour (garbanzo bean flour), water, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 180 cal/serving

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Ingredients

1 cup chickpea flour (garbanzo bean flour)
1 cup water
3 tbsp, divided olive oil
1 tbsp, finely chopped fresh rosemary
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

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Instructions

Step 1: In a medium bowl, whisk together 1 cup chickpea flour, 1 cup water, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth and free of lumps. Stir in 1 tbsp finely chopped fresh rosemary and 1/4 cup grated Parmesan cheese.
Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering. Pour 1/4 cup batter into the skillet and spread gently into a 5-inch circle. Cook for 3-4 minutes until edges are set and bottom is golden brown.
Step 3: Flip the pancake carefully and cook for another 2-3 minutes until the other side is golden and the pancake is cooked through.
Step 4: Repeat with remaining batter, adding more olive oil (about 2 tbsp) as needed to prevent sticking. Serve warm as a snack or light meal, optionally topped with fresh herbs or a dollop of yogurt.