Savory Chickpea Veggie Pancakes

BY : PUBLISHED : April 23rd, 2014 UPDATED: August 18th, 2021

For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, naturally gluten-free, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. If you’d like to take a shot at making your own yummy tamarind syrup to accompany these guys, you can find our easy recipe here. If you’d like to use something store bought you can look for pre-made tamarind chutney, or just drizzle with your favorite hot sauce or salsa.

savory chickpeaflour pancakes 1 scaled

Savory Chickpea Veggie Pancakes

Renee Press
For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes.
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Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 1 serving
Calories 499 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 3/4 cup of chickpea flour
  • 3/4 cup of water
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cumin, ground
  • 1/8 teaspoon of cayenne pepper (or more to taste)
  • 1/4 teaspoon of turmeric, ground
  • 1/4 cup of finely chopped yellow onion
  • 1 teaspoon of fresh ginger, finely chopped, minced, or grated
  • 1/4 cup of sliced crimini/or white mushrooms (or spinach or chopped greens)
  • 1/4 cup of fresh cilantro, chopped (or parsley)
  • 1-2 Tablespoons of medium-high heat oil (avocado, canola, grape seed, refined coconut)

Instructions
 

  • Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.
  • Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.
  • Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.
  • Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!

Nutrition

Calories: 499kcalCarbohydrates: 58gProtein: 21gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 1235mgPotassium: 956mgFiber: 11gSugar: 12gVitamin A: 418IUVitamin C: 5mgCalcium: 68mgIron: 5mg
Keyword breakfast, brunch, dairy free, dinner, easy, fast, fire and earth kitchen, gluten free, ideas, indian, lunch, pancakes, plant-based, savory, soy free, tasty, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press