Detox, Flush & Reboot: Chickpea Crepes

My griddling, cooling, stacking between parchment paper set-up. When your kitchen is minuscule you improvise

In my quest to increase the amount of protein in my diet while reducing gluten I’ve found several recipes I’ll be sharing over the course of my NaturalStart Detox, Flush & Reboot program. The first is for these delicious chickpea crepes. Having little faith in my ability to create a crepe I instead created ‘penny pancakes’. But if you have a crepe pan, or the cast iron skillet the recipe calls for, here’s the original recipe from Pure Ella.


  • 1 1/2 c. chickpea flour
  • 1 1/2 cup water
  • 1 teaspoon turmeric powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fine sea salt
  • fresh ground black pepper to taste
  • 1/4 teaspoon cayenne pepper (I couldn’t find mine and substituted chili powder – delish)
  • oil for cooking – I used sunflower


  1. Whisk the water and dry ingredients together in a medium sized bowl. Refrigerate for at least one hour. You can make the batter in the evening and refrigerate over night.
  2. When ready, heat a griddle or cast iron pan. Drizzle a bit of oil and then use a small ladle to pour the batter onto the griddle. 
  3. Cook until golden on each side – about two minutes

I served mine with spicy black beans, roasted cauliflower and sliced avocado, but these little gems are perfect with anything. Leaning toward being slightly savory on their own, I think they’d be great with grilled mango and cashew cream…mmmm…..