Published: · Modified: · by Tracy Halasz · 14 Comments
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These vegan chickpea flour pancakes are so quick and easy to make and are loaded with flavor. Crispy on the outside and packed with veggies, these savory pancakes are spectacular topped with fresh tomatoes, avocado, and creamy chipotle sauce.
Plus they're naturally gluten free and grain free, and you won't need any eggs or dairy!
The humble chickpea in all its glory morphs into so many things - hummus and dips, baked/roasted (for snacks, tacos, burritos, rice bowls, salads or soups) or ground into a protein rich flour for baking and cooking.
Pro Tip: Make homemade chickpea flour with dry chickpeas and a Vitamix in under 2 minutes!
Ingredient Essentials
These savory veggies pancakes are simple to make and are super adaptable. As long as you have chickpea flour (or dry chickpeas) on hand, the rest you can make up as you go. Here's what I used for this recipe:
Vegetables - A great way to use up bits and pieces of leftover vegetables. But if no leftovers; mushrooms, onions, peppers, spinach, and beans are our favorite combination.
Drizzling Sauce - Drizzle dairy-free cashew cream over these yummy vegan chickpea pancakes. It's quick to make in under 5 minutes if you have a high-speed blender.
We also love them with sweet and spicy tahini sauce.
Optional Toppings - Juicy tomatoes, avocado chunks, and fresh green onions are the perfect combination for toppings. But sub in any toppings of your choice.
How to Make Chickpea Flour Pancakes
Easy and delicious, you will be devouring dinner in less than 25 minutes! If your family is anything like ours, you're gonna be making this simple, healthy, vegan meal regularly! Let's get into the details:
- Saute the veggies.
- Mix the pancake batter and stir in the sautéed vegetables and beans.
- Preheat oil in a skillet over medium to high heat before adding the batter.
- Cook the pancakes in batches until golden and crispy on both sides.
- Pile high with toppings and a drizzle of your choice of vegan sauce.
FAQ and Tips
What is chickpea flour used for?
Chickpea (garbanzo) flour is ground dry chickpeas. A staple in Middle Eastern recipes, it adds a nutty earthy taste to falafel, pancakes, socca, pizza crust, crackers etc. Naturally gluten free and high in protein, chickpea flour is wonderful in both sweet and savory dishes.
Although slightly different might be called besan or gram flour interchangeably.
What is chickpea flour made from?
Chickpea flour is simple to make if you have a high speed blender or coffee/spice grinder. Place the dry chickpeas (chana) into the blender and blitz until the desired texture is achieved. For a finer flour, continue to pulse/blend stopping to scrape the sides and bottom of blender. Pass the flour through a fine sieve or sifter to separate any larger pieces if necessary.
Storing Pancakes - store cooked, cooled, leftover pancakes in the fridge in an airtight container or bag for several days. Store the sauce and any toppings separately.
Leftover Pancakes - leftover chickpea pancakes are delicious hot or cold. Crisp them up in a non-stick skillet then add toppings of choice and sauce.
Try a pancake sandwich for lunch using 2 pancakes, a layer of spicy hummus, slice of tomato, avocado, some leafy greens, and a slice of pan fried or baked tofu for a delicious, high protein vegan meal!
More Easy Vegan Dinner Recipes
- Simple Chickpea Mushroom Bake - a flavorful, fuss-free, nourishing family favorite.
- Fast Fresh Tomato and Spinach Fettuccine - vegan pasta with vegan feta recipe and crispy fried capers.
- Tender Tofu Masala - Flavorful, tender tofu simmered in spicy creamy gravy.
Did you make my savory Chickpea Pancakes (vegan) recipe?
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Simple, Savory Chickpea Pancake Recipe
These scrumptious, savory chickpea pancakes are packed with loads of veggies and are super easy to make. They are gluten free, oil free friendly, dairy free, grain free, egg free, totally plant based and totally delicious! Don't forget the sauce for drizzling!
Author : Tracy Halasz
Servings:2 people
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
INGREDIENTS
Vegetable Filling
- 1 tablespoon oil (optional for pan)
- 1-2 cups veggies (mushrooms, onions, peppers)*
- handful spinach, rough chop
- ¼ - ½ cup black beans
Drizzling Sauce
- ½ cup cashew cream or sauce of choice
Fresh Toppings
- tomato, avocado, green onions, cilantro chopped
Chickpea Pancake Batter
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder, to taste
- 1 teaspoon onion powder, to taste
- 1-3 teaspoons dried oregano, to taste
- salt & pepper, to taste
- ¾ - 1 cup water
Garnishes (optional)
- hemp hearts
- pinch+ hot pepper flakes
- drizzle sriracha hot sauce
INSTRUCTIONS
Vegetable Filling
Warm oil in a medium size skillet over medium-high heat. (If oil-free, use a non-stick pan.)
Sauté mushrooms, onions, and red peppers until soft and starting to caramelize (4-5 minutes).
Add a handful of chopped spinach and black beans right at the end and stir until the greens wilted. Transfer to a bowl. Wipe out pan.
If using leftover veggies, skip the sauteing, chop the veg and add to batter.
Toppings
Prepare toppings - chop tomatoes, slice green onions, dice avocados, and chop cilantro. Set aside.
Drizzling Sauce
Make cashew cream or sauce of your choice - try smoky option.
Another family favorite is Sweet and Spicy Tahini Sauce
Chickpea Pancake Batter
Meanwhile, mix chickpea flour, nutritional yeast, spices (garlic powder, onion powder, dry oregano, s&p) in a medium bowl. Add ¾ cup water* and whisk until fully incorporated. If too thick, add a tablespoon at a time until desired consistency is met (pancake batter).
Stir in the sautéed (or leftover) veggies and beans.
Cooking Crispy Pancakes
Heat oil in skillet on medium high with 1 tablespoon oil. OR if oil free - leave oil out and use a non-stick pan.
Scoop the batter into 4 even pancakes in the hot pan - gently spreading slightly with the back of a spoon.
The size of the pan and how big you make each pancake will determine how many batches. (I made 2 batches with 3 pancakes in each)
Cook until brown and crispy (3-5 minutes). Flip and cook on other side. You may need to reduce the heat to medium if the pan is running too hot.
May need to add oil before frying additional batches.
To Serve
Serve the pancakes with the toppings (chopped tomatoes, green onions, avocado, cilantro), a sprinkle of hemp hearts and red pepper flakes, and a drizzle of cashew cream/sauce and sriracha.
NOTES
The pancakes come together quite quickly so have all the toppings and sauce made before you start frying the pancakes.
The cashew cream sauce takes about 5 minutes if you have a high-speed blender so make it right away and set aside.
You can use any combination of vegetables and toppings. I usually use whatever leftover vegetables we have in the fridge.
Leftover pancakes store well in the fridge for several days. Delicious served hot or cold.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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Original post May 2018 - updated October 2021
