Savory vegan chickpea flour pancakes
Delicious and easy to make savory vegan pancakes that can be adjusted to your taste buds and to the seasonality of the ingredients. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
20pancakes* (check notes) 15min
Cook Time
30min
Servings Prep Time
20pancakes* (check notes) 15min
Cook Time
30min
Ingredients
  • 200g of chickpea flour
  • 300ml of water
  • 100g of onions
  • 150g of tomatoes
  • 150g of zucchini
  • 75g of yellow bell pepper
  • 50g of green beans
  • oil for cooking
  • spices of your choice(I used garlic powder, onion powder, oregano, salt and pepper)
Instructions
  1. cut all vegetables in tiny pieces and cook in small amount of oil for about 10 minutes or until almost soft;
  2. 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;
  3. once the dough is ready, mix in the cooked vegetables;
  4. bake the pancakes in a small amount of oil on a medium heat/flame for about 3 minutes each side or until golden brown;
  5. 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
Recipe Notes

* indicated amount is for pancakes with diameter of around 7,5 cm/3”