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. Sauté 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 sautéed 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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