Savory Chickpea Veggie Pancakes

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.


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

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!