Vegan Chickpea Pancakes 2

Chickpea Savory Pancakes | Vegan

These Savory Chickpea Pancakes are so easy to make and very versatile. The perfect savory breakfast or satisfying brunch! They are served with this Lentil Salad with Vegan Feta. They are also suitable for Kids because they are high in protein and iron. Only simple ingredients are needed: Chickpea flour, oat flour, EVOO (Extra Virgin Olive Oil), nutritional yeast…

Vegan Chickpea Pancakes

How to make these delicious pancakes in three easy steps:

First step: Add dry ingredients to a big bowl: Chickpea Flour, Oat Flour, Nutritional Yeast, Baking Powder, Garlic Powder, Salt & Pepper.

Chickpea Pancake Process Chickpea Pancake Process 1 Chickpea Pancake Process 2

Second step: Mix dry ingredients and then add wet ingredients: Plant-based cream (we used unsweetened oat cream from Ecomil), EVOO, water, and flax egg.

Chickpea Pancake Process 3 Chickpea Pancake Process 4 Chickpea Pancake Process 5

Third step: Stir well and add more water if needed. Finally, with the ice cream scoop, take a portion and place it in a hot frying pan previously greased. Wait a few seconds until bubbles appear and carefully turn the pancake over.

Chickpea Pancake Process 6 Chickpea Pancake Process 7 Chickpea Pancake Process 8

We love to serve these pancakes with our Lentil Salad with Vegan Feta, SO GOOD. You can also serve them with these sauces:

Vegan Chickpea Pancakes 3

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 🙂

Vegan Chickpea Pancakes 5
Yield: Mains

Chickpea Savory Pancakes | Vegan

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

So easy to make and very versatile Savoy Pancakes. The perfect savory breakfast or satisfying brunch! They are high in protein and iron.

Ingredients

Dry ingredients

  • 1 cup chickpea flour
  • ½ cup oat flour
  • 1 tbsp Nutritional Yeast (optional)
  • 1 tsp baking powder
  • Salt and pepper
  • Garlic powder

Wet ingredients

  • Brick of unsweetened plant-based cream (200ml)
  • 1/4 cup Water (62 ml)
  • 1 Flax Egg = 1 tbsp Ground flax seeds + 3 tbsp water
  • 1 tbsp EVOO (Extra Virgin Olive Oil) (15 ml)

Instructions

  1. Prepare the flax egg and set aside 5 minutes.
  2. Mix Dry Ingredients: Add dry ingredients to a big bowl: Chickpea Flour, Oat Flour, Nutritional Yeast, Baking Powder, Garlic Powder, Salt & Pepper and mix well.
  3. Add Wet Ingredients: Add wet ingredients to the bowl: Plant-based cream, EVOO, water, and flax egg.
  4. Stir well and add more water if needed.
  5. Cook Pancakes: With the ice cream scoop, take a portion and place it in a hot frying pan previously greased. Wait a few seconds until bubbles appear and carefully turn the pancake over.
  6. Serve: Serve the pancakes with this Lentil Salad.

Notes

This recipe makes about 12 pancakes.

If you want to make this recipe Gluten Free, make sure you use a certified GF oat flour, normally written in the package.

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