Chickpea Pancake

You will be amazed how good these vegan chickpea pancakes taste! This is a high protein and nourishing option for breakfast, lunch, or dinner. As a bonus, they’re gluten-free, egg-free, and dairy-free.

After several rounds of testing, I got the right mix for the ultimate tender pancake with crispy edges. I am in love with this recipe! Its quick preparation and incredible flavor and texture – just awesome. Before we get into the recipe, let’s shed some light on the key ingredient here – Chickpeas.

Chickpeas are a type of legume commonly used in many Mediterranean dishes. They are nutrient dense and a handy plant-based source of protein. Here are five reasons to include this ‘nutrilicious’ legume in your meal plan:

1. Packed with nutrients – they are excellent source of vitamin B6, folate, vitamin C and soluble fiber.

2. Rich in plant-based protein – making them an appropriate food choice for those who do not eat animal products.

3. Heart healthy food – the fiber in chickpeas is mainly soluble fiber which helps to move fatty acids and cholesterol out of the bloodstream. It’s also a gut-friendly food! 

4. Support healthy blood glucose level – they have a fairly low glycemic index (GI) due to the combo of fiber and protein which helps to slow down carb absorption and maintain healthy blood sugar levels. 

5. Inexpensive and easy to add to your diet.

In this recipe, I am using chickpea flour, otherwise known as garbanzo flour, which is made up of ground-up raw white chickpeas. You can also use gram or split-pea flour known as besan. Both have a distinct smell and flavour when wet, however, when you cook it, most of that flavour goes away. If you add the right balance of flavours, you won’t taste it at all. I don’t recommend you taste the raw batter, trust me, it’s pretty awful.


  • 100g chickpea flour (garbanzo flour) or gram flour (besan flour)

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ tsp turmeric powder

  • ¼ tsp cumin powder

  • ¼ tsp bicarbonate of soda

  • 1 small carrot, peeled and grated

  • 1 tbsp freshly chopped coriander

  • 1 tbsp freshly chopped spring onion

  • 1 small onion, chopped

  • 150-175ml water


  1. Put all the dry ingredients and the veggies into a bowl and add the water. Mix well to achieve a perfect batter.

  2. Brush a non-stick pan with some olive oil and add a big ladle of batter. Cook for 3 to 4 minutes and flip over. Allow to cook for another 4 minutes.

  3. Serve hot with a chutney of your choice.

These nutritious pancakes can be enjoyed on their own, with a spread of your choice or as a wrap filled with delicious veggies. These can be perfect to pack for work or school lunch! Feel free to throw in pretty much any veggies you like. 

You can keep the batter overnight in fridge for preparation on the next day. However, I haven’t tried to freeze them once they’re made and thus, I will not know how they will hold when thawed. If you give it a try, please let me know about the result!

Hope you will love these chickpea pancakes too!

Eat Smart. Be Healthy.

Enjoy 🙂

With love,

Yovanee Veerapen

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