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Vegan Chickpea Flour Pancakes

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Vegan Chickpea Flour Pancakes are savory, protein-packed pancakes made with chickpea flour, herbs, and optional veggies. These gluten-free, egg-free pancakes are quick to prepare and perfect for a healthy plant-based breakfast, lunch, or light dinner.

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

Instructions

  1. Make the Batter: In a bowl, whisk together chickpea flour, salt, turmeric, black pepper, and baking powder. Gradually add water while whisking until smooth. Stir in olive oil, herbs, and any optional vegetables.
  2. Rest the Batter: Let the batter rest for 5–10 minutes to thicken slightly.
  3. Heat the Pan: Heat a non-stick skillet over medium heat and lightly oil it.
  4. Cook the Pancakes: Pour 1/4–1/3 cup of batter into the pan for each pancake. Cook for 3–4 minutes until bubbles form and edges lift. Flip and cook another 2–3 minutes until golden and set.
  5. Serve Hot: Serve warm with dips or toppings like avocado, lemon juice, vegan yogurt, or chutney.

Notes

  • Make it spicy with chili flakes or jalapeños.
  • Switch herbs—try dill or basil for a different flavor.
  • Add extra veggies like grated zucchini, kale, or peppers.
  • For a sweet version, omit herbs/spices, and add cinnamon and maple syrup.
  • Great served in wraps or topped with hummus and salad.

Nutrition

Find it online: https://cookedbymaya.com/vegan-chickpea-flour-pancakes/