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Savory chickpea vegetable pancakes topped with tomatoes and avocado. topped with tomatoes and avocados

Simple, Savory Chickpea Pancake Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Tracy Halasz


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


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.


  • Prepare toppings - chop tomatoes, slice green onions, dice avocados, and chop cilantro. Set aside.

Drizzling 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.


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.