Panceci: Vegan Chickpea-Flour and Asparagus Pancakes
Looking for an idea for a protein-rich, light, seasonal vegan main course? Let me introduce you to Panceci!
The name comes from their perfectly round shape that resembles classic pancakes, achieved thanks to a handy four-compartment pan. Whether you call them savory pancakes, fritters or mini farinatas, the essence doesn’t change: they’re delicious, healthy and very easy to prepare.
Why try Asparagus Panceci?
In this version I chose to use asparagus, the kings of spring. Besides being low in calories, they are vegetables with extraordinary purifying and diuretic properties, helping the body drain excess fluids and toxins. They’re also packed with fiber, vitamins and antioxidants. And thanks to chickpea flour, this recipe is suitable for everyone, including celiacs.
Tips for a perfect shape
Don’t have a compartment pan? No problem! You can get great panceci using a round cutter placed on a hot pan and pouring the batter inside with the help of a ladle, or use a crepe pan. Or create irregular, “rustic” shapes — they’ll still look beautiful!
How to serve them
Panceci are incredibly versatile: you can serve them as a main course accompanied by a fresh salad, grilled vegetables or steamed asparagus, or as finger food for an informal starter or aperitif with friends. Experiment! Replace asparagus with other seasonal vegetables and bring a colorful, showy platter to the table. Each guest can choose their favorite!
If you like light but flavorful recipes, here are some more ideas to inspire you:
- CHICKPEA FRITTATAS IN A PAN WITH GRILLED VEGETABLES (Egg-Free and Gluten-Free Recipe)
- BAKED CARROT FRITTERS WITH CHICKPEA FLOUR (Gluten-Free Recipe)
- CRISPY FARINATA WITH ZUCCHINI, CHERRY TOMATOES AND RED ONION
- CHICKPEA CUTLETS (Vegan Recipe Without Chickpea Flour)
- PUMPKIN-FLOUR CREPES (Egg-Free Recipe)
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 4 Minutes
- Portions: about 15 panceci
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1.1 lb asparagus
- 1 2/3 cups chickpea flour
- 4 1/3 tbsp cornstarch
- 1 5/8 cups water (room temperature)
- 1 teaspoon instant yeast for savory preparations
- 1 teaspoon white mustard powder (optional)
- to taste aromatic herbs (thyme, chives, oregano and rosemary)
- 1 teaspoon salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Small saucepan
- 1 Skimmer
- 1 Bowl
- 1 Whisk
- 1 Crepe pan
- 1 Spoon
- 1 Spatula
Steps
Begin by placing the asparagus on a cutting board. Remove the tough, whitish ends, making sure to even out the lengths of the spears for uniform cooking. Then, using a vegetable peeler, remove the fibrous outer layer, separate the tips from the stalks and slice the stalks into rounds.
Blanch the asparagus in lightly salted water for 8 minutes, adding the tips in the last 2 minutes of cooking.
Drain using a skimmer and let cool slightly.
Sift the chickpea flour and cornstarch into a bowl. Add the water gradually while whisking by hand. Also add the salt and sifted baking powder, then mix again with circular, bottom-to-top movements to incorporate air into the batter.*
Season with mustard powder and the aromatic herbs.
Once the asparagus are drained, add them to the batter and mix one final time.
Shape the panceci as you go, using a couple of tablespoons of batter at a time and drop them into a well-oiled nonstick crepe pan or, as in my case, into the well-greased compartments of a multi-hole pan (wipe with paper the first time you cook). You’ll only need to do that the first time**.
As soon as bubbles form on the surface, flip them with a spatula and continue cooking over low heat for about 40 seconds (or slightly longer).
Serve immediately, if you like, accompanied by a seasonal salad or, as I did, with extra steamed asparagus dressed with oil, salt and pepper.
And voilà… the asparagus panceci are ready to enjoy!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the panceci in the fridge for 1–2 days in suitable refrigerated containers or freeze them so you always have some ready when needed.
You can also prepare the batter the night before and keep it in the fridge covered with plastic wrap, so it’s ready for any occasion.
Tips, notes, variations and suggestions
🔵 *To remove the slightly bitter aftertaste of chickpea flour and make the panceci easier to digest, let the batter (water and flour) rest for at least 30 minutes (or even a couple of hours) before adding the asparagus and cooking.
🔵**If you want a more appealing crust, lightly brush the pan with extra-virgin olive oil between batches.
FAQ (Questions and Answers)
1. What can I use instead of asparagus?
The chickpea-flour base is versatile. In spring try zucchini blossoms; in summer use grated zucchini; in autumn add small cubes of pumpkin; and in winter use spinach or braised leeks.
