Savoury Chickpea Pancakes

If you've been searching for an easy no-fuss dinner idea then this is it! These savoury chickpea pancakes are not only a cinch to whip up but they are also entirely vegan, grain-free and SUPER high in protein.

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My favourite way to pair them: Serve with a giant green salad or roast some veggies and top your pancakes off with any of the following: salsa, cashew cheese, cashew sour cream or some organic plain yogurt.

Savoury Chickpea Pancakes

Yields: 5 large or 10 small pancakes

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1 cup chickpea flour

1 cup water

1/3 cup diced onions

2 tbsp olive oil, coconut oil or ghee (plus more for cooking)

2 tbsp nutritional yeast

a splash of unsweetened almond milk

1/2 tsp sea salt

1/4 tsp ground turmeric


  1. In a small pan over medium heat add a bit of oil or ghee. SautΓ© diced red onion until translucent - approx. 5 min.
  2. In a large mixing bowl combine chickpea flour, water, oil, nutritional yeast, almond milk, sea salt and turmeric. Whisk until smooth.
  3. Add sautΓ©ed onion to the mixture and whisk again.
  4. Add some oil or ghee to a large non-stick pan over medium heat and using a ladle add the pancake mixture to the pan. When you can see the sides of the pancake start to brown, loosen the pancake with a spatula and flip. Continue to cook the other side until golden.
  5. Serve pancakes warm.

I hope you enjoy these simply and savoury chickpea pancakes. They make for great leftovers too. Just warm them through in the oven or enjoy them cold!

I wanna know, do you love breakfast for dinner as much as I do?! 

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