Name: Vegan Chickpea Flour Pancakes
Prep time: 10 min
Cook time: PT-488375H54M51S
Total time: 20 min
Cuisine: Indian-Inspired
Ingredients: 1 cup chickpea flour (besan or gram flour); 1 cup water; 1 tablespoon olive oil (plus more for the pan); 1/2 teaspoon salt; 1/2 teaspoon turmeric (optional); 1/4 teaspoon black pepper; 1/4 teaspoon baking powder; 1/4 cup chopped fresh herbs (cilantro, parsley, or chives); Optional mix-ins: diced onions, spinach, grated carrots, chopped tomatoes, green chilies

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Vegan Chickpea Flour Pancakes are one of my favorite savory breakfast options when I want something quick, hearty, and packed with protein. Made with simple pantry staples, these pancakes are naturally gluten-free, egg-free, and full of flavor. I love making them for a light lunch or dinner, too, especially when I pile them high with veggies or pair them with a tangy dip.

Why You’ll Love This Recipe

I love how easy and versatile these pancakes are. The chickpea flour creates a soft-yet-hearty texture and brings a slightly nutty flavor that pairs perfectly with herbs and spices. They’re packed with plant-based protein and fiber, and I can mix in or top them with just about anything—greens, onions, tomatoes, or avocado. They also cook up quickly, which is perfect for busy mornings or when I don’t feel like turning on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup chickpea flour (also called besan or gram flour)
1 cup water
1 tablespoon olive oil (plus more for the pan)
1/2 teaspoon salt
1/2 teaspoon turmeric (optional, for color and warmth)
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1/4 cup chopped fresh herbs (like cilantro, parsley, or chives)
Optional mix-ins: diced onions, spinach, grated carrots, chopped tomatoes, or green chilies

Directions

Make the Batter
In a medium bowl, I whisk together the chickpea flour, salt, turmeric, black pepper, and baking powder. I slowly add water while whisking to avoid lumps. Once smooth, I stir in the olive oil and fresh herbs (plus any optional mix-ins).
Rest the Batter
I let the batter rest for 5–10 minutes to allow the flour to fully absorb the liquid—it thickens slightly, making the pancakes easier to cook.
Heat the Pan
I heat a non-stick skillet or griddle over medium heat and lightly oil it.
Cook the Pancakes
I pour 1/4 to 1/3 cup of batter into the pan for each pancake and spread it out gently. I cook for about 3–4 minutes, until bubbles form and the edges start to lift. Then I flip and cook for another 2–3 minutes until golden and cooked through.
Serve Hot
I serve the pancakes warm with vegan yogurt, chutney, avocado, or a squeeze of lemon juice.

Servings and timing

This recipe makes about 4 pancakes, serving 2 people. It takes about 10 minutes to prep and 10–12 minutes to cook, making it a 20-minute meal from start to finish.

Variations

Make it spicy: I add chili flakes or chopped jalapeños to the batter.
Switch the herbs: I use dill or basil for a different flavor profile.
Add more veggies: I love mixing in finely chopped kale, grated zucchini, or bell peppers.
Serve it sweet: I omit the herbs and spices, add a pinch of cinnamon and maple syrup, and serve with fruit for a sweeter version.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or in a toaster oven until heated through. I avoid the microwave, as it softens them too much.

FAQs

What is chickpea flour?

Chickpea flour is made from ground dried chickpeas. It’s high in protein and fiber, naturally gluten-free, and has a slightly nutty, earthy flavor that works well in both savory and sweet recipes.

Can I make the batter ahead of time?

Yes, I prepare the batter up to a day in advance and store it in the fridge. I stir it well before cooking, as it may thicken or separate slightly.

Can I freeze these pancakes?

Absolutely. I let them cool completely, stack them with parchment paper between each one, and freeze them in a sealed bag for up to 2 months. I reheat them in a skillet or toaster oven straight from frozen.

Are these pancakes good for kids?

Yes! They’re soft, mild, and easy to customize. I sometimes add a touch of nutritional yeast or mild spices to make them more flavorful for little ones.

What can I serve with these?

I like pairing them with avocado, tomato salad, vegan tzatziki, hummus, or even stuffing them into wraps for a savory twist.

Conclusion

Vegan Chickpea Flour Pancakes are a protein-packed, flavorful way to enjoy a plant-based breakfast, brunch, or light dinner. They’re easy to make, endlessly customizable, and a perfect way to sneak in extra veggies. Whether I serve them with creamy dips or fresh toppings, they always come out delicious, satisfying, and nourishing.