When I think about pancakes, usually the first thing that comes in my mind is sweet pancakes with some maple syrup or jam. But who said that pancakes always have to be sweet? They can easily be also savory and equally delicious. Like my savory vegan chickpea flour pancakes that are very easy to make and can be adapted to your taste.
In general, most of the recipes that you find on the internet can be adapted to your wishes and needs. But sometimes, by substituting some ingredients with others, you risk changing completely the outcome of the recipe. Well, that’s not the case with my savory vegan chickpea flour pancakes. The main ingredient, chickpea flour, stays the same. But the other ingredients, meaning the vegetables that I used, can be easily substituted with others. You prefer eggplant instead of zucchini? – Use the eggplant! You don’t like onions? – Don’t add them to your pancake dough! It’s that easy! And the best part is that by changing the vegetables you can make this recipe throughout the year! Simply choose vegetables of the season. In such a way your savory vegan chickpea flour pancakes will be not only rich in flavor, but also sustainable!
How to prepare savory vegan chickpea flour pancakes
To prepare these savory vegan chickpea flour pancakes you’ll need chickpea flour, water, your favorite spices, and your favorite vegetables. In my recipe, I used tomatoes, bell peppers, onions, zucchini, and green beans. But as I mentioned before, the choice of vegetables is completely up to you. The preparation itself is as easy as making regular sweet pancakes, with just a small extra step in the beginning, which is cooking the chosen vegetables. So, start by cutting the vegetables into tiny pieces and cooking them until they’re almost soft. Once the vegetables are ready, let them cool down a bit. Meanwhile prepare the pancake dough by mixing together chickpea flour, water and your chosen spices. After that add the cooked vegetables to the dough and bake the pancakes in a small amount of oil until golden on each side.
Sweet and savory vegan pancake recipes
On my blog these chickpea flour pancakes are not the first savory pancakes that I’ve made. You can find here also a recipe of my vegan potato and spinach pancakes, that are deliciously crunchy on the outside and soft on the inside. But if you prefer sweet pancakes, I suggest you try my fluffy vegan coconut pancakes and my vegan chocolate and pineapple pancakes. Both are easy to make and perfect for breakfast on a lazy Sunday morning.
If you have never tried cooking with chickpea flour before, I hope that with this recipe you’ll discover how delicious the outcome can be. And if you discover that you’d like to try also something else from it, you can always prepare the traditional Italian chickpea flatbread called cecina. Feel free to experiment with all my recipes, including this one of the chickpea pancakes that are:
-
vegan
- easy to make
- adjustable to your taste
- nutritious
- flavorful
- filling
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings |
pancakes* (check notes)
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- 200 g of chickpea flour
- 300 ml of water
- 100 g of onions
- 150 g of tomatoes
- 150 g of zucchini
- 75 g of yellow bell pepper
- 50 g of green beans
- oil for cooking
- spices of your choice (I used garlic powder, onion powder, oregano, salt and pepper)
Ingredients
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|
- cut all vegetables in tiny pieces and cook in small amount of oil for about 10 minutes or until almost soft;
- set the cooked vegetables aside and let them cool down a bit, meanwhile prepare the dough by mixing together chickpea flour, water and spices. Mix well until there are no flour chunks – it’s easier to avoid them by mixing the dough with a whisk;
- once the dough is ready, mix in the cooked vegetables;
- bake the pancakes in a small amount of oil on a medium heat/flame for about 3 minutes each side or until golden brown;
- continue with the rest of the dough. In case the dough becomes too thick, add a tiny bit of water to make it more runny
* indicated amount is for pancakes with diameter of around 7,5 cm/3”
Dlish! I used broccoli romanesco including the leaves. I recommend making the pancakes only about 3 inches across…they cook more evenly and are less likely to break up. Thanks for the recipe!
Exactly, it’s better not to make the pancakes too big 🙂
I’m glad that you tried and liked them!