Chickpea Pancakes

Savoury Chickpea Pancakes

Have you ever tried savoury pancakes? They’re one of my favourites, either for lunch or for breakfast. This chickpea pancakes recipe will be perfect for both! It is easy, quick to make and will allow you to use whatever leftovers you have sitting in the fridge.

Chickpea flour

Are you familiar with chickpea flour? If not, I urge you to go and get some right away! It is truly an amazing ingredient. With chickpea flour you’ll be able to cook a lot of recipes you thought were not doable without eggs: cakes, savoury pancakes and even omelettes (I swear)!
As a matter of fact, chickpea flour is the main ingredient of our chickpea pancakes recipe. This flour is particular because it thickens with water, allowing you to get the same results you would have had with eggs.
Chickpea flour is also rich in proteins, which makes it interesting on a nutritional level.

Chickpea pancakes
Savoury Chickpea Pancakes, vegan and gluten-free

The filling

Here I garnished my savoury pancakes with some courgette & mushroom sauce leftovers. I also spread vegan ricotta on them. You can buy ricotta at the store, or you can easily make it yourself. You’ll find the vegan ricotta recipe on this page.
Chickpea pancakes are also great served with ratatouille, with a pesto sauce or any tomato-based sauce.
A simple mashed avocado with fresh herbs will also do great! There’s no rules when it comes to pancakes.

Chickpea pancakes recipe

For approximately 5 average sized pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes

Chickpea pancakes


Pancake batter:
200g chickpea flour
350mL water
2 tbsp nutritional yeast
Salt & pepper

The filling:
200g vegan ricotta
2 small courgettes
2 garlic cloves
A few mushrooms
1 tbsp chopped chives
1 tbsp olive oil
Salt & pepper


First, prepare the batter. In a bowl, mix the chickpea flour with the nutritional yeast. Add the water slowly while stirring with energy, as to avoid any lump. Season with salt and pepper, then set aside for a few minutes.

In the meantime, prepare the filling. You can do this in advance and keep it in the fridge for a few days.
Peel the courgettes and the mushrooms and slice them finely. Crush the garlic. Put everything in a frying pan with the olive oil and let simmer for a few minutes. Turn off the heat, season to your liking and set aside.

Check the batter. If it seems too thick, add a bit of water. Keep in mind that the texture must be thicker than your usual pancake batter.
Pour a ladle of batter in a hot, non-sticky pan, spread, then let it cook for 2 to 3 minutes. Flip when bubbles start to form on the surface. Let cook one more minute on the other side. Repeat until all the batter is gone.

Finally, garnish the pancake with ricotta and some courgette preparation (or your filling of choice) and fold it. It’s ready to enjoy!

Bon appétit !

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