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    Home » Recipes » Dinner

    Easy Chickpea Pancakes (savory + gf)

    Oct 12, 2021 · Modified: Mar 13, 2022 by Tracy Halasz · 14 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe

    These savory chickpea pancakes are loaded with flavor - crispy on the outside and packed with veggies on the inside. Top these super healthy, protein rich, pancakes with fresh tomatoes, avocado and an incredible spicy sauce. Bonus points they are fast and easy to prepare without any eggs or dairy.

    Keep reading for instructions and tips for making perfectly cooked chickpea pancakes that are grain free, naturally gluten free and easily oil-free adaptable. Serve these super delicious pancakes for dinner or as an appetizer at family gatherings - everyone loves these savory pancakes - vegan or not.

    Vegan veggie chickpea pancakes on a cutting board topped with tomatoes and avocados.

    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 flour for baking and cooking. 

    Pro Tip: Make chickpea flour with dry chickpeas and a Vitamix (affiliate link) in under 2 minutes!

    Ingredient Essentials

    Vegetables - Use leftover vegetables for this fast and delicious vegan dinner the whole family loves. But if no leftovers; mushrooms, onions, peppers, spinach, and beans are our favourite combination.

    Peppers, spinach, mushrooms frying in a skillet.

    Drizzling Sauce - Drizzle dairy-free cashew cream over these yummy vegan chickpea pancakes - it's quick to make if you have a high-speed blender (5 minutes).
    We also love them with sweet and spicy tahini sauce drizzle.

    Thick spicy Tex-Mex Cashew Cream in a jar.

    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 you're anything like our family, you're gonna be addicted to this easy, healthy, vegan meal.

    Vegan chickpea pancakes frying in a skillet.
    1. Saute the veggies.
    2. Mix the pancake batter and stir in the sautéed vegetables and beans.
    3. Preheat oil in a skillet over medium to high heat before adding the batter.
    4. Cook the pancakes in batches until golden and crispy on both sides.
    5. Pile high with toppings and a drizzle of your choice of vegan sauce.

    FAQ and Tips

    What is chickpea flour used for?

    Chickpea or garbanzo flour is ground raw 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 raw 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.

    Storing Pancakes - cooked and completely cooled, leftover pancakes can be stored 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 or sprouts, a baked tofu slice or whatever else you have on hand - super delicious and nutritious!

    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 simmering in spicy creamy gravy.

    Did you make my savory Chickpea Pancakes (vegan) recipe?
    If so, please leave a comment and rating below.
    Follow along for more vegan recipes on Instagram and Facebook.
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    Savory chickpea vegetable pancakes topped with tomatoes and avocado. topped with tomatoes and avocados

    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

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 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.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    Original post May 2018 - updated October 2021

    More Vegan Dinner Ideas

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    Reader Interactions

    Comments

    1. Danielle and Rob

      November 27, 2018 at 12:52 pm

      5 stars
      These are a favourite for sure!! Such a delicious meal packed with lots of veggies and topped with the (yummy) cashew cream and toppings. We love them!!! Amazing:)

      Reply
      • simplyceecee

        November 28, 2018 at 9:21 pm

        Thank you, Danielle and Rob! They are so delicious and versatile.

        Reply
    2. Dorothy

      July 01, 2019 at 7:38 am

      5 stars
      These chickpea pancakes are dynamite! So easy and so incredibly delicious!

      Reply
      • simplyceecee

        July 04, 2019 at 2:15 pm

        Thank you so much! They are so easy and so delicious aren't they!

        Reply
        • Marie

          May 31, 2021 at 7:53 pm

          Hi, can I use all purpose flower instead of chickpea flower?
          Marie

          Reply
          • Tracy Halasz

            June 01, 2021 at 3:23 pm

            I haven't used all purpose flour for this particular recipe, but I'm sure it would be fine (the flavor and texture will be different). Check out the savory green pancakes recipe (ap flour) but go ahead and add the veggies you enjoy.

            Reply
    3. Kerilee

      January 15, 2020 at 10:52 pm

      Is it possible to leave out the nutritional yeast

      Reply
      • simplyceecee

        January 16, 2020 at 7:16 am

        Good morning. Yes, you can make without the nutritional yeast. It's just a flavour enhancer so it will change the flavour profile a bit but will still be delicious! Enjoy!

        Reply
    4. Sally

      January 27, 2021 at 1:58 pm

      5 stars
      I make this recipe almost weekly for my husband and I (who is not vegan). He is usually skeptical of my “healthy cooking” but he really likes these (among many other recipes from this blog). Thanks!

      Reply
      • Tracy Halasz

        January 28, 2021 at 7:38 am

        Thank you, Sally. I'm so happy you and your husband enjoy the pancakes!!

        Reply
    5. Kristy

      January 30, 2022 at 8:44 am

      Mine came out with a yummy flavor, but super dense. How do I make them a little fluffier? Would adding more water help? I haven’t made these types of pancakes before so I was a little unsure of how much to add. I used a bit more than 3/4 of a cup.

      Reply
      • Tracy Halasz

        January 30, 2022 at 11:46 am

        So happy you enjoyed the pancakes. Yes they are definitely a denser pancake. A couple things that can make chickpea pancakes lighter/fluffier - try adding more water, a flax egg or a couple tablespoons of aquafaba (chickpea liquid). We tested them using baking powder as well and it made them a little fluffier (1 teaspoon). Good luck - let me know how they turn out.

        Reply
    6. Pat

      January 25, 2023 at 7:19 am

      5 stars
      I make a double batch of the pancake mix ahead of time and keep it in an airtight container in the frig. I prefer to cook them as omelets and stuff the veggies in after they are cooked as they seem to cook better. I also use whatever veggies I have on hand. Delicious recipe. Thank you !!

      Reply
      • Tracy Halasz

        January 25, 2023 at 7:24 pm

        Sounds amazing! It's so nice to just use up whatever veggies you have in the fridge or pantry - we love that too.

        Reply

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    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

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