Savory Chickpea Pancakes

I love pancakes (and waffles too).  They are so delicious and are really the one food I miss the most since going gluten free and adapting a whole foods plant based diet.  I would take waffles over pizza any day!!  I make pancakes, but not that often, even though I have a killer gluten free recipe that uses home ground buckwheat and millet flour.  I do this in my Blendtec, couldn't live without it!

Anyhow, I was stoked when I found this recipe for chickpea pancakes that is gluten free, grain free, and vegan ... Woohoo!!    I had some dried chickpeas on hand, and I threw them in the blender to grind up in to flour.  If you do this, it's very LOUD, so I suggest covering your ears or putting in earplugs.  It's much louder than when I grind other flours. This recipe is so versatile, you can have it for breakfast, lunch or dinner.  I adapted the recipe a little bit to my liking and to what I had on hand.    I'm always doing that, it's extremely rare when I follow a recipe to the T.  My husband says it's because I don't like being told what to do!  I say it's because I like to put my own spin on things, so I guess it's kind of the ego taking over so that I can say "It's Mine", lol!

The original recipe from Oh She Glows (FANTASTIC recipe blog, btw) has the pancake topped with avocado, tomatoes, hummus and cashew sauce.  That's too heavy for me, so I opted to top mine with sauteed veggies.  Really any combination will be delicious, and whatever you have on hand always works out best.  Zucchini, cauliflower, any greens like kale, chard or dandelion, bell pepper, cabbage, fennel, onions, garlic, mushrooms, whatever you've got!  I also added zucchini to the recipe of the pancake batter instead of green onions, since that was what I had on hand.  Instead of garlic powder, I used Costco's organic no salt seasoning and added Himalayan salt.  I also doubled the recipe and it turned out perfectly.  This is seriously my new favorite recipe, it's soooo good!

(Original Recipe: courtesy of

Jumbo Chickpea Pancake

Vegan, gluten-free, grain-free, nut-free, oil-free, soy-free, sugar-free

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

1 large or 2 smaller

Prep Time
10 Minutes

Cook time
10 Minutes


  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water
  • For serving: salsa, avocado, hummus, cashew cream (optional)


  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

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My Recipe:  Savory Chickpea Pancakes

Ingredients for pancakes:

  • 1/4 c zucchini, finely chopped with hand chopper
  • 1/4 c finely chopped red pepper
  • 1/8 c finely chopped onion (or green onion)
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1 tsp organic no salt seasoning or Herbamare
  • 1/4 tsp Himalayan salt (omit if using Herbamare)
  • Dash of freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water

Ingredients for toppings (the possibilities are endless!):

  • zucchini
  • bell pepper
  • mushrooms
  • onion/green onion
  • fennel
  • cauliflower
  • brussel sprouts
  • tomato
  • kale, chard, dandelion greens
  • olives
  • sun-dried tomatoes
  • avocado

Prepare the pancakes as indicated in above recipe.  They can be made any size, large or small, and flip beautifully every time.  At the same time, add all chopped veggies to a saute pan with coconut oil, olive oil or ghee.  Cook until crisp tender, or until greens have wilted and onions have turned clear.

Top pancakes with veggies and avocado and enjoy!