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Savory chickpea vegetable pancakes topped with tomatoes and avocado. topped with tomatoes and avocados
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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!
Course Appetizer, Breakfast, Dinner
Cuisine Vegan
Keyword chickpea pancake recipe, chickpea pancakes, easy chickpea pancakes, how to make chickpea pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Tracy Halasz

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

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.