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★★★★★24 Comments

Savory Chickpea Pancakes

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by Lindsay Cotter Published: Feb 17, 2023

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeNut-FreeVegan
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Overhead view savory chickpea pancakes in a stack on blue plate and one filled with sauteed vegetables on white plate
Chickpea Pancakes with Harissa Yogurt Sauce

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! 

Hands folding up filled Savory Chickpea Pancake

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. 

Overhead shot of Chickpea Pancakes.

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: 

Tomatoes, cilantro, sautéed vegetables, and vegan cheese sauce all in separate bowls.

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. 

  1. Prepare the Batter. Whisk the chickpea flour, water, oil, and seasonings together in a large bowl. Then, let the batter sit at room temperature. 
Chickpea Pancake batter being poured out.
Chickpea Pancake batter being added onto skillet.
  1. Heat the Griddle. In the meantime, warm a griddle or pancake pan, and grease it with oil. 
  2. 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! 

Baking tray with layered Chickpea Pancakes.
Filled up Savory Chickpea Pancake on plate with bowls of pancake fillings next to it.
  1. Serve. Arrange your toppings of choice on one side of your pancakes. Then, fold them over to form a pancake sandwich, and enjoy! 
Hands holding a Savory Chickpea Pancake on a plate.

Commonly Asked Questions

Can I make chickpea pancakes ahead of time? 

Yes! Let your pancakes cool completely, and store them in an airtight container in the fridge for 1-2 days. 

Is this recipe freezer-friendly? 

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. 

Is chickpea flour good for baking? 

Yes, chickpea flour creates a sturdy texture and is great for baking recipes like homemade gluten-free pizza crust, muffins, and gluten-free breads. 

Does chickpea flour need to be soaked? 

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. 

Prep

Even More Gluten-Free Pancake Recipes

You can never have too many pancakes in your life right?! When you’ve finished these savory chickpea pancakes, try out some more of our favorites below. 

  • Sheet Pan Chocolate Protein Pancakes
  • Coconut Flour Pancakes 
  • Blueberry Vegan Protein Pancakes
  • 4-Ingredient Low Carb Pancakes
Print
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Hands folding up filled Savory Chickpea Pancake

Savory Chickpea Pancakes Recipe


★★★★★

5 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 58 minute
  • Yield: 5–6 Servings 1x
  • Diet: Gluten Free
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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

Units Scale

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

  1. In a large bowl, whisk together chickpea flour, water, oil, salt and pepper. Let the batter sit for 15-20 minutes at room temperature.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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. 
  7. 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

Keywords: chickpea, pancakes, healthy, vegetarian, breakfast, grain free, chickpea pancake

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Breakfasts, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Main Dishes, Nut-Free, Stovetop, Vegan, Vegetarian Tags: breakfast, brunch, chickpea pancake, dairy free, gluten free, grain free, pancakes, savory pancake, vegetarian

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Overhead view savory chickpea pancakes in a stack on blue plate and one filled with sauteed vegetables on white plate
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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Visitor

    03/10/2019 at 9:16 PM

    These “Pancakes” are called besan (chickpea flour) chilla or vegetarian omelette in India

    Reply
    • Avatar photoLindsay Cotter

      03/10/2019 at 10:32 PM

      Oh good to know! Chilla it is! 🙂

      Reply
  2. Lexi

    09/18/2018 at 9:31 AM

    SUCH a great idea 🙂

    Reply
  3. Billy

    09/09/2018 at 5:36 PM

    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!

    ★★★★★

    Reply
  4. Brenda Score

    09/01/2018 at 9:26 AM

    What a sunshiny meal, so flavorful!

    ★★★★★

    Reply
  5. Lexi

    08/29/2018 at 2:34 PM

    Obsessed with these!!!!!

    Reply
  6. Gaby Dalkin

    08/28/2018 at 6:30 PM

    Savory pancakes?! I am SO in!

    Reply
    • Avatar photoLindsay Cotter

      08/29/2018 at 10:40 AM

      perfect! I’ll save you some. 🙂

      Reply
  7. Cassie Autumn Tran

    08/28/2018 at 3:48 PM

    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!

    Reply
  8. Erin

    08/27/2018 at 10:22 AM

    Iceland is on our list – need to go soon!!! Love these pancakes, never would have thought to use chickpea flour, but great idea!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/27/2018 at 4:42 PM

      You must go!! it’s beautiful

      Reply
  9. Mary Ann | The Beach House Kitchen

    08/26/2018 at 11:59 AM

    I’ve never tried chick pea pancakes, but I’m totally game! Loving the yogurt sauce too!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/26/2018 at 12:22 PM

      I literally put the sauce on EVERYTHING!

      Reply
  10. Emily Swanson

    08/26/2018 at 9:39 AM

    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. 🙂

    Reply
    • Avatar photoLindsay Cotter

      08/26/2018 at 12:21 PM

      You would love Iceland Emily! It’s beautiful. GOd’s creation is stunning!

      Reply
  11. Laura @ Sprint 2 the Table

    08/25/2018 at 4:07 PM

    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.

    Reply
  12. Katie | Healthy Seasonal Recipes

    08/24/2018 at 9:42 PM

    Oh yes! I saw this on Twitter and love the idea of brinner. So good!!

    ★★★★★

    Reply
  13. Liz @ Floating Kitchen

    08/24/2018 at 12:25 PM

    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! 🙂

    Reply
  14. Kristy Bernardo

    08/24/2018 at 12:07 PM

    LOVE the idea of savory pancakes for brunch or dinner! The sauce looks sooo yummy!

    ★★★★★

    Reply
  15. Liz S.

    08/24/2018 at 7:05 AM

    Oh how I love Iceland (never been, just love researching about it and of course stalking your recap photos, hahaha). Love these pancakes too!

    Reply
  16. Katie Sommerfeldt

    08/23/2018 at 9:49 PM

    Pancakes for dinner… YES! I need to find some of that yogurt! 🙂 I enjoy cooking with that flour!

    ★★★★★

    Reply
  17. Brittany Audra @ Audra's Appetite

    08/23/2018 at 4:32 PM

    Love how much protein are in these with using the chickpea flour!

    Reply
  18. Matt Robinson

    08/23/2018 at 1:58 PM

    Pancakes for dinner? If they look like this, heck yes!!

    Reply

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Overhead view savory chickpea pancakes in a stack on blue plate and one filled with sauteed vegetables on white plate
Chickpea Pancakes with Harissa Yogurt Sauce
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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