The perfect egg-free chickpea pancake recipe that is made with chickpea flour, vegetables, with lots of flavors. The recipe is very versatile, you can add your favorite vegetables, vegan cheese, vegan sausage to the batter. Serve this chickpea pancake for breakfast, lunch, or dinner. Try these other Vegan breakfast recipes, Easy Tofu Scramble Recipe, Vegan Pumpkin Oatmeal Pancakes, Vegan Banana Oatmeal Pancakes.

Chickpea Pancake Recipe

These savory pancakes are quick and easy to prepare, they are prepared using chickpea flour also called garbanzo bean flour. Chickpea flour has a natural egglike flavor when cooked, it is high in protein and fiber. 

You can add your favorite vegetables to the batter, I decide to add onion, garlic, bell pepper, olives. You can add whatever vegetables you have on hand, some other veggies you can add are, broccoli, Brussels sprouts, zucchini, corn, asparagus. 

Chickpea Pancake Recipe Ingredients

  • Water
  • Onion
  • Garlic
  • Red Bell Pepper
  • Green Onion
  • Potato
  • Olives
  • Chickpea Flour
  • Nutritional Yeast Flakes
  • Onion Powder
  • Garlic Powder
  • Baking Powder
  • Salt 

chickpea pancake batter with vegetables in a silver bowl on a white marble background

How To Make Chickpea Pancake Recipe?

  1. Heat skillet over medium-high heat, add 1/2 cup vegetable broth or water. Heat until liquid is bubbling. Add onion, garlic bell pepper, green onion, and cook until onion is soft about 2 minutes.
  2. Stir in potatoes, cook until tender, about 8-10 minutes. 
  3. Remove vegetables and spread on a plate to cool slightly while you get the batter ingredients ready.
  4. Sift chickpea flour and add to a large bowl. Stir in nutritional yeast flakes, onion powder, garlic powder, baking powder, salt. 
  5. Add water to the dry ingredients and stir until batter is smooth, stir in the vegetables. 
  6. Heat skillet over medium-high heat, brush with oil. Add 1/2 cup of batter and spread the batter evenly. 
  7. Cook pancake on one side until golden brown, for about 5 minutes, flip the pancake and cover with a lid to make sure the batter cooks in the middle. Cook for another 5 minutes.
  8. Repeat until all the batter is used up. 

Chef’s Tip:

  • I find this batter stuck to the bottom of my pan after my first two pancakes, therefore I highly recommend that you brush the bottom of your non-stick skillet with oil. 
  • While cooking your pancakes, make sure to cover the skillet to make sure they cook in the middle. 
  • Sift your chickpea flour to make sure there aren’t any lumps in the batter. 
  • Prepare the dry ingredients the day before and store it in an air-tight container. The following day, add water and stir into a batter then add cooked vegetables.

Other Chickpea Recipes To Prepare

  1. Chickpea Stew (Vegan Gluten-Free)
  2. Chickpea Tacos
  3. Easy Chickpea Salad Sandwich
  4. Chickpea Shepherd’s Pie
  5. Chickpea Salad Wraps

chickpea pancakes on a board, with tomato slices, avocado, granola in a white bowl, strawberries, blackberries, mango, yellow kiwi and dragon fruit

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chickpea pancakes on a board, with tomato slices, avocado, granola in a white bowl, strawberries, blackberries, mango, yellow kiwi and dragon fruit

Chickpea Pancake Recipe

This amazing Chickpea Pancake Recipe is so easy to make, it is gluten-free, vegan, soy-free, and delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: vegan chickpea pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes
15 minutes
Total Time: 30 minutes
Servings: 5 servings
Calories: 145kcal

Equipment

Ingredients

  • 1/2 cup vegetable broth or water
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup red bell pepper diced
  • 1 stalk green onion chopped
  • 1/2 medium potato peeled and finely diced
  • 1/4 cup pitted olive slices
  • 1 cup chickpea flour
  • 2 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • Heat skillet over medium-high heat, add 1/2 cup vegetable broth or water. Heat until the liquid is bubbling. Add onion, garlic, bell pepper, and green onion, and cook until onion is soft, about 2 minutes.
  • Stir in potatoes and cook until tender, about 8-10 minutes.
  • Remove vegetables and spread on a plate to cool slightly while you get the batter ingredients ready.
  • Sift chickpea flour and add to a large bowl. Stir in nutritional yeast flakes, onion powder, garlic powder, baking powder, and salt.
  • Add water to the dry ingredients and stir until the batter is smooth; stir in the vegetables.
  • Heat skillet over medium-high heat, and brush with oil. Add 1/2 cup of batter and spread the batter evenly.
  • Cook the pancake on one side until golden brown, for about 5 minutes; flip the pancake and cover it with a lid to make sure the batter cooks in the middle. Cook for another 5 minutes.
  • Repeat until all the batter is used up. Serve with fruits and granola.

Nutrition

Calories: 145kcal | Carbohydrates: 23g | Protein: 8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 736mg | Potassium: 389mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg