These Savory Chickpea Pancakes are made with minimal ingredients for a flourless recipe that’s gluten-free, high fiber, and full of plant-based protein. Paired with savory fillings, they’re perfect for breakfast, brunch, dinner, and everything in between!
What Are Chickpea Pancakes?
Chickpea pancakes are a type of gluten-free pancake that are similar in taste to socca bread yet have a texture that is slightly thinner than the average pancake and is often considered to be more similar to crepes. Unlike traditional pancakes made with flour and sugar, this version is a savory, heartier alternative made with chickpea flour (also known as garbanzo bean flour) and oil. As a result, they have a thinner texture and are most often combined with herbs and seasonings.
Are They Healthy?
Yes! Not only are chickpea flour pancakes gluten-free, dairy-free, egg-free, and vegetarian, but they’re also loaded with plant-based protein and fiber to keep you feeling fueled and energized all day long.
What Do Chickpea Flour Pancakes Taste Like?
Chickpea flour has a fairly neutral, nutty taste. This means that chickpea pancakes easily adopt the flavor of whatever they are paired with. As a result, you can easily adjust the ingredients to satisfy your dietary needs and flavor preferences.
Benefits of Baking with Chickpea Flour
In addition to being a great gluten-free flour alternative, chickpea flour is also a good sour of fiber, plant-based protein, vitamins, and minerals such as folate and manganese. health. (Source)
Plant-Based Ingredients You’ll Need
For this recipe, we’re giving you all the information you’ll need to create the best chickpea flour pancakes, but we didn’t stop there! We also combined them with a savory topping for an irresistible savory breakfast. However, feel free to mix and match your favorite toppings to satisfy your preferences. Here’s what you’ll need to get started:
For the Chickpea Pancakes
- Chickpea Flour (also known as garbanzo bean flour) – A gluten-free, plant-based flour alternative, chickpea flour is made by grinding whole dried chickpeas. To save time, we always make sure to keep a store-bought version on hand. However, for a budget-friendly recipe, you can easily make your own! Take a look at how it’s done here.
Note: Chickpea flour is not the same as besan or gram flour!
- Water – This is used in place of milk to create a smooth batter.
- Sea Salt – Just a pinch of salt enhances the rest of the ingredients for the ultimate savory recipe.
- Oil – We recommend using a neutral oil such as extra virgin olive oil or refined avocado oil.
- Flavor Additions: Include a combination of salt, pepper, garlic, and whatever herbs and spices you have on hand!
For the Filling Options
- Sautéed vegetables
- Feta cheese
- Salsa
- Roasted red pepper sauce
- Vegan cheese sauce or other creamy sauce of choice
- Scrambled Eggs
Step-By-Step Instructions
The process of making chickpea pancakes is a cross between the directions used to create crepes and pancakes. But don’t worry! It’s super easy to do. Just follow the steps below, and be sure to check the recipe card below for complete details.
- Prepare the Batter. Whisk the chickpea flour, water, oil, and seasonings together in a large bowl. Then, let the batter sit at room temperature.
- Heat the Griddle. In the meantime, warm a griddle or pancake pan, and grease it with oil.
- Cook the Pancakes. Spoon ¼ cup portions of the chickpea pancake batter onto the hot griddle/pan, and rotate it in a circle to smooth out the batter. Let the batter cook until the bottoms are lightly browned and small bubbles are forming on top. Then, flip them over and continue to cook until the batter is set. Repeat this process, greasing the pan as needed until all the batter has been used.
Cooking Tip: The batter should spread easily and have a crepe-like texture. If it doesn’t add a dash of water to the batter to thin it out. The thinner your pancakes, the easier they’ll be to fold!
- Serve. Arrange your toppings of choice on one side of your pancakes. Then, fold them over to form a pancake sandwich, and enjoy!
More of Our Favorite
Gluten-Free Pancake Recipes
Commonly Asked Questions
Yes! Let your pancakes cool completely, and store them in an airtight container in the fridge for 1-2 days.
Yes, we love to keep a big batch on hand for quick meals. For easy serving, we recommend placing your cooked pancakes on a baking sheet and placing them in the freezer for 20-30 minutes or until solid. Then, wrap each pancake with plastic wrap, transfer them to a sealable bag, and keep them in the freezer for up to 3 months.
Yes, chickpea flour creates a sturdy texture and is great for baking recipes like homemade gluten-free pizza crust, muffins, and gluten-free breads.
No, you will add liquid to whatever chickpea flour is being used to make. So, there is no need to soak the flour in addition to what the recipe calls for.
Savory Chickpea Pancakes Recipe
- Total Time: 0 hours
- Yield: 5–6 Servings 1x
- Diet: Gluten Free
Description
These Savory Chickpea Pancakes are made with minimal ingredients for a flourless recipe that’s gluten free, high fiber, and full of plant-based protein. Paired with savory fillings, they’re perfect for breakfast, brunch, dinner, and everything in between!
Ingredients
Chickpea Pancakes:
- 1 ¼ cups (150 g) chickpea flour, also known as garbanzo bean flour
- 1 ½ cups cold water
- 2 Tablespoons light olive oil or refined avocado oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Refined avocado or coconut oil for the pan
Filling Options:
- Sauteed vegetables
- Feta cheese
- Salsa
- Roasted red pepper sauce
- Vegan cheese sauce or other creamy sauce of choice
- Scrambled Eggs
- Fresh herbs to garnish, optional
Instructions
- In a large bowl, whisk together chickpea flour, water, oil, salt and pepper. Let the batter sit for 15-20 minutes at room temperature.
- While the batter is sitting, heat a griddle or pancake pan to medium-high heat and add 1 Tablespoon oil. While the pan is preheating, prepare the sauteed vegetables, if using, and other fillings. Once the batter is ready and the pan is hot, spoon ¼ cup batter into the hot pan.
- Quickly pick up the pan and rotate in a circular motion to evenly spread the batter. The batter should spread easily, if it doesn’t, thin with a little water. The thinner the pancake the easier it is to fold.
- Cook until bottoms are lightly browned and bubbles form on top, about 2 to 3 minutes. Using a thin spatula, carefully flip pancakes over and cook until browned and cooked through.
- Place pancakes on a large serving plate and repeat. The batter should make around 5 to 6 pancakes. Add more oil to the pan, if needed.
- When serving, place pancakes on a plate and put filling ingredients on half of the pancake and fold over. Garnish with fresh herbs, if desired.
- Store cooled pancakes in an airtight container in the fridge for 1 to 2 days.
Notes
Meal Prep – Batter can be made 1 to 2 days ahead and stored in the fridge, covered.
Cooking Tips – For thinner crepe-like pancakes use 1 cup flour (120 g) vs 1 ¼ cups flour.
- Prep Time: 4
- Rest Time: 15
- Cook Time: 6 minutes per pancakes
- Category: Main
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 chickpea pancake/crepe without filling
- Calories: 139
- Sugar: 2.7 g
- Sodium: 18.5 mg
- Fat: 6.4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 14.9 g
- Fiber: 2.8 g
- Protein: 5.7 g
- Cholesterol: 0 mg
I made this recipe the other day and it was so simple. I’ve made wraps using red lentils but this was so much easier, so versatile.
I made about 8 from the mix and wondered if these would freeze well? I’d hate to have to put the in the bin.
thank you
Hi there! Yes I think you should be able to freeze these. I would freeze them in a single layer between wax paper first then in a ziplock bag. Let them thaw over night in the fridge before reheating and eating. Keep me posted if you try it 🙌
These “Pancakes” are called besan (chickpea flour) chilla or vegetarian omelette in India
Oh good to know! Chilla it is! 🙂
SUCH a great idea 🙂
Wow this recipe looks amazing. I’ve been looking for a recipe just like this for a couple weeks now. Definitely trying this at home next time I go to the store!
What a sunshiny meal, so flavorful!
Obsessed with these!!!!!
Savory pancakes?! I am SO in!
perfect! I’ll save you some. 🙂
Iceland seems GORGEOUS! I’ll have to find a vegan yogurt brand to make the sauce, but I am SO DOWN to recreate those delicious pancakes. I heard that chickpea flour is wonderful, so I need to experience the amazingness for myself!
Iceland is on our list – need to go soon!!! Love these pancakes, never would have thought to use chickpea flour, but great idea!
You must go!! it’s beautiful
I’ve never tried chick pea pancakes, but I’m totally game! Loving the yogurt sauce too!
I literally put the sauce on EVERYTHING!
Iceland is such a beautiful country. I’m so glad you got to visit. The experience sounds and looked sooo dreamy. <3 These are some beautiful dinner pancakes too. 🙂
You would love Iceland Emily! It’s beautiful. GOd’s creation is stunning!
I was a socca queen for the longest… now I don’t think I’ve made it in 3 years or more. I need to bring it back! Especially with that harissa sauce. Such a brilliant move, brother.
Oh yes! I saw this on Twitter and love the idea of brinner. So good!!
I’m hoping to go to Iceland next year. I’m always in awe of everyones images. Such a beautiful landscape! These pancakes are killer. I don’t know why I never think to make savory pancakes. I need to change that. Especially if this sauce is going to be involved! 🙂
LOVE the idea of savory pancakes for brunch or dinner! The sauce looks sooo yummy!
Oh how I love Iceland (never been, just love researching about it and of course stalking your recap photos, hahaha). Love these pancakes too!
Pancakes for dinner… YES! I need to find some of that yogurt! 🙂 I enjoy cooking with that flour!
Love how much protein are in these with using the chickpea flour!
Pancakes for dinner? If they look like this, heck yes!!