Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch!

by Angela (Oh She Glows) on September 15, 2013

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*waves hello*

Miracles do happen…I’m posting on a weekend. It takes a lot of motivation for me to post on a Sunday morning, but I simply couldn’t wait another day to share this recipe with you! It’s that good.

Today’s recipe features chickpea flour, an ingredient you haven’t seen much on this blog. Chickpea flour is high in protein (7 grams per 1/4 cup according to Cuisine Soleil) and it’s naturally gluten-free making it friendly to our gluten sensitive friends. It also boasts 3 grams of fibre per 1/4 cup. I soon found out what a filling breakfast it makes!

After having a few bad experiences with chickpea flour recipes in the past, I almost crossed it off my list forever. I find the earthy, beany flavour of chickpea flour can be overwhelming if not balanced by other ingredients and it can take some getting used to, at least it did for me. This weekend, I decided to take another crack at it and I’m so glad I did.

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Meet my newest breakfast love…she’s a beaut.

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In case you can’t tell by the photo, this is a huge pancake about the size of a 10-inch skillet! I had to plate it on my extra-large round plate because it wouldn’t fit on my regular round plates. Who doesn’t want to eat a pancake bigger than their head? Noooooobody! After a few trials of this pancake, I finally nailed the consistency of the batter and flavour I was going for.

Best of all, it takes only 10 minutes to whisk together the ingredients and then another 10 minutes or so to cook. I also expect it’s quite versatile so feel free to change up the mix-ins and toppings. I think a sautéed mushroom, onion, and chive topping would be especially nice, especially with some cashew cream! One large pancake has around 14-15 grams of protein; add some toppings and you can easily hit 20 grams of protein without much effort.

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I topped it with avocado, hummus, salsa, red pepper flakes, and a spicy cashew cream – a tasty change up from my normal breakfasts of smoothies and vegan overnight oats. This would also make a fun lunch or dinner too!

veganchickpeapancake

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Jumbo Chickpea Pancake

Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free

By

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

Yield
1 large or 2 smaller
Prep time
Cook time

Ingredients:

  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water
  • For serving: salsa, avocado, hummus, cashew cream (optional)

Directions:

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Tips:

Notes: 1) For the cashew cream, see this recipe. I added red pepper flakes into the blender to make it spicy. 2) You can make this recipe into 2 smaller pancakes if desired.

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As you can see from the photo, this isn’t your regular fluffy pancake. Chickpea flour makes this pancake very dense and filling. I find the flavour can take some getting used to, but I really enjoy it prepared this way. On that note, I’m off to make another one! I’d love your feedback on this recipe if you make it.

On another note, Eric thinks he fixed the printing issue that a few of you were having with the new recipe display. It appears that those of you using Internet Explorer 8 web browser were having issues with printing, but it should be fixed now. If anyone has any further issues, please let us know! Everything looks good on our end.

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{ 337 comments… read them below or add one }

Emma September 15, 2013 at 9:07 am

I love chickpea flour pancakes. I’ve never had them for breakfast before but for lunch or dinner spread with a layer of hummus or cashew cheese and then topped with olives, slow-roasted tomatoes and basil is mighty delicious.
Will have to try your version :)

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Erika Siemsen January 28, 2014 at 7:07 am

Made these last night and topped with black beans, avocado, and salsa. They were wonderful. Great recipe!

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Giovanna September 15, 2013 at 9:14 am

Dear Angela I love socca, so I am trying this recipe for sure!
Also I was so happy to open the last issue of the Canadian Living magazine and see you there!!!! The blogger of the month!,,, Congratulations you glow girl!!!!

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Angela (Oh She Glows) September 15, 2013 at 9:19 am

Thanks Giovanna! Glad you enjoyed it :)

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[email protected] September 15, 2013 at 9:19 am

i love a savory breakfast like this and i’m always looking for gluten free options, so this is perfect!

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Bulut September 15, 2013 at 9:51 am

Wow I really wasn’t expecting another recipe so soon but thought I’d check anyway and I’m glad I did. The pancake looks delish. I’ll be trying it tomorrow morning for breakfast since I have all the ingredients. Thanks!!

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Laura Hall September 15, 2013 at 9:58 am

Socca is the best! You can literally throw any flavor in it. I do a apple breakfast version with cinnamon and topped with fresh apples. It makes a great pizza base too!

Never added backing powder before – I ll try that next time!

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Kai September 15, 2013 at 10:13 am

This looks fantastic! Making a savory pancake never occured to me. I’ve been searching for an omellete like recipe, but I’ve always hated the texture of eggs. This fits exactly what I’ve been seeking all along. Thanks for sharing this.

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Carie September 15, 2013 at 10:18 am

I’ve been planning on making something like this! There are tons of recipes on the web but none had grabbed me yet. This looks perfect. I’ll make it as soon as I get some peppers.

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J September 15, 2013 at 10:37 am

Indians make this with the array of spices and call it “chilro.” It never occurred to me that I could make it western style. :) Looks delicious!

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Katy @ Katy's Kitchen September 15, 2013 at 10:56 am

For a while I was the same (always had oats or smoothies for breakfasts) but I’ve been having this sort of breakfast more often recently and I love it! It’s amazing what having a savoury, fibre-filled breakfast can do to your day. I have yet to try chickpea flour (mostly because I just couldn’t imagine it in sweet baked goods) so this seems like the perfect option. Pinned!

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Alex @ Kenzie Life September 15, 2013 at 11:26 am

I would’ve never thought of this kind of recipe! I’ve never used chickpea flour but because I’ve had great success with your other recipes, I’m willing to give it a go! I have to say I love your savory breakfast posts! I find that the earlier I wake up, the less I crave sweeter breakfasts (like oatmeal) and the more I want something savory. Love the weekend post as well! :)

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Angela (Oh She Glows) September 16, 2013 at 7:40 am

I love savoury breakfasts too…and I’ve also been known to have dinner leftovers for breakfast. So good!

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Alex @ Kenzie Life September 17, 2013 at 8:27 am

That’s an awesome idea!! Why wait until lunch? It’s tough when I’ve got great leftovers and all I really want is to get to lunch or dinner already!

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Carmi September 15, 2013 at 11:49 am

Angela, Thank you for a savory option for breakfast. I am also tired of smoothies and overnight oats every morning. A nice surprise seeing a new post on a Sunday am! I am glad I checked, just in case.

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Angela (Oh She Glows) September 16, 2013 at 7:41 am

I’m happy you enjoyed the post! Sharing a new breakfast recipe on the weekend just felt right ;)

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Gabriella September 15, 2013 at 11:55 am

I just made this and it is so good, quick and easy! This is definitely going to be a staple for me. Thanks for the amazing recipe :)

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Angela (Oh She Glows) September 16, 2013 at 7:41 am

That was fast! So happy you enjoyed it :)

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Emily - It comes naturally blog September 15, 2013 at 12:01 pm

Happy Sunday! Mmmm…I was wondering how to change up my breakfasts to get more protein – this looks perfect!

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sylvia September 15, 2013 at 12:09 pm

The only way I ever liked chickpea flour was by using it to dredge onion slices and frying them. Not the healthiest but definitely tasty when used on top of curries or soups. Definitely going to try this recipe out! Cheers!

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Suzanne @ hello, veggy! September 15, 2013 at 12:14 pm

Yum, socca is delicous! VegNews has a great recipe with sweet potato and apple; perfect fall recipe!

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Kiran September 15, 2013 at 12:20 pm

Lady, your blog just gets better and better. As a new vegan it has become my go-to for all recipes. Consistently delicious and simple to prepare. And today I was thinking…what can I do with this big bag of Chana flour (chickpea) in my cupboard that has been mocking me for months. So you mind read too. :) :) :)

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Angela (Oh She Glows) September 16, 2013 at 7:45 am

aw you are too kind, thank you! Hope you enjoy it :)

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Sonal September 15, 2013 at 12:39 pm

Mmmm well I do have this chickpea flour at home and this pancake looks delicious! :) Thanks Angela !

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Katrina @ Warm Vanilla Sugar September 15, 2013 at 12:46 pm

I can definitely see why you’re excited about this! Delicious!

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Miss Scarr September 15, 2013 at 1:04 pm

I cant wait to make this for breakfast!

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Jennifer September 15, 2013 at 1:15 pm

Oooh. I know I seriously need to cut down on the gluten in my life and this looks like a delicious and comforting way to do just that. Thanks for the recipe!

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Mary Beth September 15, 2013 at 2:11 pm

Not only does this recipe look delicious, but these are some of your best photos!! So light and vibrant- Makes me want to take a bite out of the computer screen! :)

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Angela (Oh She Glows) September 16, 2013 at 7:46 am

Wow, thank you! That means a lot :)

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kreachr September 15, 2013 at 2:30 pm

Helloooooooo lunch!!

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Kaley September 15, 2013 at 2:41 pm

Just made this for lunch with Swiss chard and onion for the veggies! Thank you! I love your recipes!

Kaley

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Angela (Oh She Glows) September 16, 2013 at 7:46 am

Hey Kaley, awesome! Thanks for letting me know.

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Brittani September 15, 2013 at 2:44 pm

Oh, this looks fantastic! I have definitely had bad experiences with chickpea flour, but I think this could be the trick to making it scrumptious.

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Emma (This Kind Choice) September 15, 2013 at 2:56 pm

I’ve never tried chickpea flour but this looks delicious! Is possible at all to make your own by grinding chickpeas to a flour in a coffee grinder? I’m not sure where I would find chickpea flour here.

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Candice September 16, 2013 at 6:28 am

Yupp! here’s how:
http://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm

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Emma (This Kind Choice) September 29, 2013 at 1:21 am

Thanks heaps :)

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Cherie September 15, 2013 at 4:13 pm

I love it! Sounds reminiscent of omelets, but without the attempt to mimic eggs with tofu. I’ll have to try this.

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Averie @ Averie Cooks September 15, 2013 at 5:22 pm

A few years ago when socca and socca cakes and chickpea flour seemed to be all the rage, I wanted to try it out, but never did. I love the look of your giant cake and it reminds me of those creations I used to see (but a million times prettier!) Gorgeous, Angela!

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Lauren (@PoweredbyPB) September 15, 2013 at 5:51 pm

I love socca. I had it for dinner this evening, so filling. I like to make sweet ones as well as savoury.

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Carol Friendly September 15, 2013 at 5:55 pm

i have used chickpea flour in many recipes: pakora batter: chickpea flour, rice flour, curry spices; dip veggies ( like broccoli florets or cauliflower or potato slices) in the batter and deep fry in ghee (clarified butter) until golden brown. Take out and drain. Chickpea flour treats: combine butter and chickpea flour and stir fry it until it is golden brown. then add powdered sugar to taste. roll into balls and let set overnight or in fridge. I haven’t tried the pancakes, but if you add a tablespoon or two of rice flour, it will make it a little crispier, and not soggy.

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Danielle September 15, 2013 at 6:48 pm

Oh my I love socca! Italians make this too as street food and call it farina de ceci, delicious! My husband and I made this one a week for awhile topped with homemade bruschetta topping and some homemade guacamole, its too good!

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Danielle September 15, 2013 at 6:49 pm

Sorry, farinata de ceci!

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Anna {Herbivore Triathlete} September 15, 2013 at 6:49 pm

Does it taste like chickpeas? I love chickpeas so if it does that would be perfect. Your photos are gorgeous and definitely make me want to eat this jumbo chickpea pancake with that delightful cashew cream and avocado, yummmm!!

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Angela (Oh She Glows) September 16, 2013 at 7:47 am

I find chickpea flour tastes like a stronger more concentrated version of chickpeas, if that makes any sense? but in this recipe, it’s not overpowering (to me anyway)

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Anna {Herbivore Triathlete} September 16, 2013 at 10:50 am

Thanks Angela for the helpful response.

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Claire (Eat Well. Party Hard.) September 15, 2013 at 6:50 pm

Oh heeeell to the yes! I fell a little bit in love with chickpea flour over the summer. It’s pretty tough to find where I’m living now, but once I’m back in Western civilization, I’m gonna be all up on this recipe. Beautiful :)

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Lindsay at Kitchen Operas September 15, 2013 at 6:57 pm

Yum. I also love chickpea flour pancakes, but really like the idea of a breakfast one with hummus, cashew cream and avo!

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Angela @ Eat Spin Run Repeat September 15, 2013 at 7:23 pm

Oh my gosh, she is indeed a beaut!!! I haven’t really cooked with chickpea flour very much, but now you’ve convinced me to try it. If I’m not having a smoothie for breakfast, my other go-to’s tend to be savoury – this totally fits the bill!

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Charlie September 15, 2013 at 7:29 pm

I really want to start experimenting with more flours. This looks amazing!

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Shaun September 15, 2013 at 8:12 pm

Where did you buy your chickpea flour. I have only seen a mix of chickpea and mung or lima bean at Whole Foods.

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erin September 15, 2013 at 9:08 pm

This looks awesome!

I will have to pickup some of this flour. I just made your naughty and nice casserole tonight and it was delicious! Thanks for all the effort you put in :)

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Angela (Oh She Glows) September 16, 2013 at 7:48 am

Hey Erin, so glad you enjoyed the casserole!

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Ricki September 15, 2013 at 10:17 pm

I LOVE savory chickpea pancakes for breakfast!!! Love, love, love!! This one is soooo pretty and I bet tastes just amazing with that mix of veggies. And really, who DOESN’T want to eat a pancake as big as their head-?? :D

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Catherine @ Chocolate & Vegetables September 15, 2013 at 11:30 pm

Mmmmm, socca. I used to cook with that stuff quite a bit, but haven’t seen it in any of my usual markets since I moved a year ago….you’re inspiring me to locate some!

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Vivi September 16, 2013 at 4:03 am

This is so cool! Totally gonna try this out, thanks!:)

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Sushma September 22, 2013 at 3:35 pm

I grew up in India eating these kind of pancake. You can buy “Besan” much cheaper from indian grocery shop. I made mine with chopped fresh spinach. you can also add pinch of cumin seed powder.

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alishadhi September 16, 2013 at 6:22 am

Perfect recipe..definitely going to try it..thanks a lot

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Sevimin Askanasi September 16, 2013 at 6:24 am

looks amazingly delicious, beautiful photos
I invite to my site, you get to watch your +1

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Anele @ Success Along the Weigh September 16, 2013 at 6:30 am

You intrigue me girl! I never knew they made such a flour but then again, it seems they make flour from just about anything these days. Grass flour! Basil flour! Stiletto flour! It may be too early in the morning for me to comment without sounding like a loon.

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katinka day September 16, 2013 at 6:41 am

Hey, snap! I attempted vegan chickpea pancakes last week. Admittedly yours look ten times better! www.thoughtfuleater.org/?p=1485

Love to try your take on this!

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char eats greens September 16, 2013 at 7:07 am

Looks delish as per the usual, Ange ;).

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thelittleloaf September 16, 2013 at 7:16 am

My Mum used to make us chickpea pancakes for dinner when we were little, paper thin and stuffed with chilli, cucumber, spring onion and hummus. This jumbo version looks fabulous!

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Ali @ Inspiralized September 16, 2013 at 7:33 am

Yum! Awesome pictures and what a great idea – love avocado on everything, I’ll have to try this one!!

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Jessica September 16, 2013 at 7:38 am

Any idea what the carb content is?

Would it be “rollable” to use instead of pitas? For things like fajitas?

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Angela (Oh She Glows) September 16, 2013 at 1:10 pm

It might be, although you’d probably have to cook it for less time and play around with the recipe a bit. When I tried to fold mine it half, it cracked.

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Tami @Nutmeg Notebook September 16, 2013 at 7:39 am

I love chickpea flour and make an awesome savory pancake with peas and onions. I have found that any batter with chickpea flour tastes really off but once it’s cooked it takes on an entire different flavor profile. I will have to try your pancake recipe!

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Kaila @healthyhelperblog! September 16, 2013 at 7:50 am

Well this looks incredibly delicious!!! Can’t wait to try it out!

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Sage Grayson September 16, 2013 at 8:25 am

This looks amazing! I agree that pancakes are better the bigger they are. :) I’m not really a sweet breakfast person, so I’d probably love this.

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Leslie September 16, 2013 at 8:34 am

This looks like it would be awesome filled with anything you’d put in an omelette. Of course, I’m imagining some non-vegan fillings (smoked salmon/cream cheese/capers), but a rich mushroom risotto-type filling would be good, especially with a drizzle of truffle oil.

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Lisa C September 16, 2013 at 8:46 am

Thanks again, Angela, for all your great ideas! I’m all about a green smoothie in the morning – usually all I need – but sometimes you just want something, well, pancake-like, you know? This is so simple and satisfying, AND gluten-free, dairy free, but not flavor-free! Love it!!

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Lisa C September 16, 2013 at 8:49 am

Angela – did you try making them ahead and warming the next day or do they dry out? Think they would roll for a breakfast wrap?

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Priya September 16, 2013 at 9:01 am

This is very similar to tomato cheela (vegan omelet) .We usually serve it with a spicy onion chutney. Thanks for the recipe.

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dishing up the dirt September 16, 2013 at 9:38 am

I haven’t had good luck in the past with chickpea flour either. You have just convinced me to give it another try. This sounds fantastic!

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Angela (Oh She Glows) September 16, 2013 at 1:09 pm

let me know what you think of it if you try it out. :)

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Shannon September 16, 2013 at 10:40 am

I am living for this recipe. Beautiful post, beautiful photos. I usually only read recipes online and email them to my husband, but I will be MAKING this one!

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Laura September 16, 2013 at 11:30 am

Would this be similar to a Socca? It is making me drool.

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Kelly September 16, 2013 at 12:22 pm

I tried this out yesterday afternoon and it was delicious! I made a large batch and wrapped them up for lunches this week :)

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Electra September 16, 2013 at 1:53 pm

This was so easy to make-and I made it at 6:30AM… so that says something. Even better than the simple recipe: it was absolutely delicious and filling. Also, it was so easy to flip! I’m used to not being able to flip things, so the final product gave me a sense of pride ;). I’m so glad I have a new breakfast option on my list! Thanks again, Angela!

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Erena DiGonis September 16, 2013 at 2:23 pm

Wow that looks delicious for breakfast or lunch! Since it so big maybe even dinner… Thanks for the great recipe!

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Viswa September 16, 2013 at 2:57 pm

Love the picture.. Its lovely, like Indian Dosa’s western cousin! :)

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Jessica Noelle Glitterpony September 16, 2013 at 4:39 pm

Wow, that looks incredible! I’ve been craving more savory flavors for breakfast these days and will give this a try fo’sho’! How do you keep coming up with such fantastic and tasty ideas??

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Yasmine Hardcastle September 16, 2013 at 4:39 pm

This looks AMAZING. I cannot wait to try it! :)

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Olya September 16, 2013 at 4:53 pm

Hi Angela,

Madhur Jaffrey recommends letting the chickpea batter stand for 30 minutes to develop the flavour and depth.

Thanks for all your beautiful recipes :)

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Jamie @lifelovelemons September 16, 2013 at 5:08 pm

Love the idea of a savory pancake!

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Mandie Marie @ The Fruitful Turtle September 16, 2013 at 6:49 pm

Thanks so much for the recipe!
I bought Chickpea flour last week for the first time and I had no idea what to do with it!
This looks delicious!

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maureen September 16, 2013 at 6:59 pm

angela,
this looks very good. I want to print it but don’t see a print option. Did you not have that at one time or if not can you make it an option? So much easier to print then cutting and pasting. I love your recipes and your blogs! Keep up the amazing work!

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Preeti September 16, 2013 at 7:04 pm

I make these besan/chickpea pancakes all the time! They are a staple in many Indian households. They are so easy to make and you can change them up with all types of veggies and toppings. Looks very good!

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Jennie September 16, 2013 at 8:46 pm

This was très delightful! Thank you:]

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Steph September 16, 2013 at 9:38 pm

Looks so good!

x
thewearwithal.typepad.com/

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jen @ layersofhappiness.com September 17, 2013 at 8:01 am

Angela….I love this! I recently started GF because of arthritis and inflamation and I haven’t ventured out with Chickpea Flour. I will have to research what other kinds of things you can use it in……….but I will definitely be trying this recipe. I have been eating pretty bland for weeks now and this will add some pizazz to my morning! Happy Tuesday….Keep Calm and Be Happy :)

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Louise September 17, 2013 at 8:17 am

I was needing an egg replacement for breakfast when I went vegan using something other than tofu. I love chickpea pancakes!! One thing I add to get the “egg” flavor in these beauties is to add black salt, or Kala Namak. It’s amazing!! I’d start out adding 1/8 tsp. Thank you for this great recipe, Angela!

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Janine September 17, 2013 at 8:56 am

Angela, I was wondering, could you use dry chickpeas in a vitamix to create a flour to use?

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Katie @ Produce on Parade September 17, 2013 at 12:28 pm

Oh this looks perfect to use up that garbanzo bean flour I bought! Thanks for sharing, this looks amazing!

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Elise September 17, 2013 at 12:35 pm

I made this recipe last night for supper and it was a success. I had never tried chickpea flour and actually made my own in the vitamin by using dried chickpeas. My pancake did not flip very well so the final product looked more like scrambled eggs, but regardless, it was really good. I will be making this again for sure !

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Mara September 17, 2013 at 9:19 pm

Wow…just made these. They are amazing! I’m so grateful for your recipes. Thanks for your hard work.

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Annah September 18, 2013 at 4:30 am

I have just made this lovely pancake for late breakfast. It was really good and very satisfying! Served with avocado, a little salsa and cashew cream as suggested.
Highly recommended!

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Alicia S. September 18, 2013 at 6:20 am

Thank you for introducing me into the world of chickpea pancakes! I’ve made chickpea omlettes before, but these are WAY better. I had to improvise and use mushrooms, roasted jalapeños, and spinach in the batter. Yum! I could eat these all day.

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Laura @ The Green Forks! September 18, 2013 at 7:24 am

I have two bags of chickpea flour and I had NO idea what to do with it. Now I do! Thanks so much for sharing.

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Claire September 18, 2013 at 7:38 am

I really enjoy socca too, but I find it’s only good when it’s still warm/freshly made. Not so good to throw into a packed lunch, which is a shame. However, I’ve made thin English style pancakes (or crepes) by upping the water to flour ratio and pouring less into the pan. Those pancakes work really well as wraps, even the next day. I like them best with a thin coating of cream cheese, plenty of grated carrot and some peeled roasted bell peppers. they are nice and stretchy and don’t get soggy in the way bread wraps sometimes can. It’s been a while since I had one – may have to make them for lunch tomorrow :-)

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emily September 18, 2013 at 11:30 am

Tried doing it with canned chickpeas and pureeing them in the food processor to make a batter…..doesn’t work. I guess because they are already cooked. them I used the flour and it was great! thanks!

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Brieann September 18, 2013 at 2:07 pm

I’ve made these twice now– they’re delicious! I love how simple they are!

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Lauren September 18, 2013 at 3:03 pm

I have made this twice for lunch, and it is so good! I don’t even need any accoutrements, I just fry it in some coconut oil, and it is delicious on its own! Thanks for a great recipe. :)

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Jessica September 18, 2013 at 10:17 pm

This was absolutely delicious. My first try at this was not exactly picture perfect but the taste was still good which is most important. I plan to keep perfecting this. I think next time i will make smaller pancakes instead of one big one. I was feeling ambitious though. Thank you for sharing so many amazing recipes. It has made cooking fun for me.

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Laura September 19, 2013 at 6:34 am

I made this with the Cashew Nacho Cheese from this recipe (left out the millet so it was quicker to make):

veganricha.com/2013/04/grilled-cashew-millet-cheese-sandwich.html

Wow was this YUM! And it was nice to change up breakfast from my usual oatmeal or green smoothie. These would be perfect for Sunday brunch.
Thanks Angela!!

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Susanne September 19, 2013 at 8:10 am

Hi Angela,
I am following your blog since I became a vegan in January this year. Any of your recipes that I tried worked out very well and tasted great. I’m an addict now :-) Whenever I have some vegetables or any other ingredients and don’t know what to cook, I check your page for some ideas.
Many thanks for sharing all your ideas and recipes with us – as you can see, they even made it to far-away Germany.
And: Thank you so much for this brilliant recipe! I made it exactly as suggested and my husband loves it (and so do I).
I am very much looking forward to buying your cookbook – hope it will be available in Germany or online as well.
Take care and all the best for your future work!
Susanne

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Angela (Oh She Glows) September 22, 2013 at 8:50 am

Hi Susanne,
Thank you for your lovely comment! So happy you are enjoying the recipes so much and thanks for being excited about my cookbook. :)

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Sarah Coughlin September 19, 2013 at 9:50 am

Just tried this recipe this morning! They were absolutely delicious!! Unfortunately, I only had salsa to put on top but next time I am definitely slicing up avocado to place on top! Yum, Yum :) Looking forward to your next post!

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Johanna GGG September 20, 2013 at 9:36 am

that looks delicious – I love chickpea flour (though I had a rough start with it too – now I put it in baking, socca, crackers etc) but the big plate made me laugh as I imagined this being served on some cafes I have been to where the tables are tiny and we try to juggle huge plates, lots of cups and teapots and side dishes :-)

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Nicole September 20, 2013 at 3:48 pm

Um, YUM!!!! Eating this as I’m typing. Followed the recipe exactly, my only regret is I halved the recipe because now I want more!!!!! This is my first time trying chickpea flour and I’m sure glad I did!!!

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Alissa R September 21, 2013 at 8:24 pm

Obsessed with this recipe! Definitely making this again and again :)

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Nina September 22, 2013 at 8:29 am

thank you SO much for this recipe, angela! I just had it with some carrot hummus, baby spinach, caramelized onions and a healthy dose of sriracha for lunch. so good and so filling and so healthy! I had a bag of chickpea flour in my pantry that seemed to ruin every recipe that I tried it in but this savory pancake turned out so good, I might have to make it again tomorrow! soooo happy right now :)

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Claire September 22, 2013 at 10:32 am

I just tried your chickpea pancake, which looks amazing. The outside burned and the inside never fully cooked. I had it on a medium heat. At first I thought I had made it too thick, but the picture of your pancake is much thicker. HELP!!!!

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Jessica September 22, 2013 at 5:49 pm

I made a double batch of this in preparation for my work breakfasts this week and used capsicum and celery with some chopped corriander and chives as flavour boosters. I just enjoyed one pancake with a side of asparagus and topped with chopped tomatoes and I can say that it is definitely the best breakfast I have had in a long time. Thank you so much for the inspiration!

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Ace September 23, 2013 at 5:41 am

This recipe was awesome! I used red onions instead of green, but it turned out great. My omnivore boyfriend loved them too. Spicy cashew cream on the side was yummy. I never thought chickpea pancakes would be so good.

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Sydney September 23, 2013 at 10:31 am

Do you think that it is possible to make your own chickpea flour with dried chickpeas and a food processor?

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Angela (Oh She Glows) September 23, 2013 at 5:22 pm

I think someone linked to a post detailing how you make it at home – I would give the comment a check! Good luck.

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Ash September 24, 2013 at 8:58 am

Thank you so much Angela for giving us a wonderful recipe and putting the post on a sunday morning, wow.
I will make sure to try it also on a sunday morning. I will now go through some of the other gems you have on the blog and you will see me lot more here :)

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Brooke Lazor September 25, 2013 at 12:12 pm

Hi Angela!!

This looks FANTASTIC, can’t wait to try it! I love getting protein in from a natural source (chickpeas) as opposed to relying on protein powders or more processed sources.

Did you have any luck thinning these out or making them more crepe or tortilla-like at all? They look great but I do know what you mean with the chickpea flour being so thick and dense — maybe adding more/different type of liquid would make them fluffier/lighter??

Has anyone had any luck with this??? :-)

find me on instagram | @brookenatashafit
for health, fitness and food | brilliantbybrooke.blogspot.com

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Angela (Oh She Glows) September 25, 2013 at 2:20 pm

I’ve seen other recipes make thin crepes, but I didn’t have any luck (it cracked when I flipped it), but maybe I just didn’t cook it long enough? Good luck if you try it!

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Elaine September 25, 2013 at 6:04 pm

For the crepes, the secret is the sitting batter in my comment. It really needs to rest and absorb the liquid :o) I always have a batch in my freezer for crepe emergencies!

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Elaine September 25, 2013 at 5:59 pm

Thank you so much for this post Angela. I am a huge fan of Chickpea flour since I learned a few tricks I wanted to share. You can also blend the chickpea flour in your high speed blender for super mixing and flour moisture saturation. It works even better if you blend and then let the batter rest for at least 30 minutes, or as long as overnight in you fridge. This mellows the flavour. I also add more water and make crepes out of this batter, yummy!

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Pamela September 27, 2013 at 4:26 am

Delicious. Grated courgettes (Zucchini) added to the batter are a fabulous veggie addition, too.

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Linda September 29, 2013 at 10:05 am

Just made this for brunch and we loved it, thanks for the recipe.

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Meredith September 30, 2013 at 6:30 pm

This recipe is great! It seems very tweakable as well! I halved the recipe and still got a large pancake that I ate with some lentil sloppy joes for dinner. I just threw whatever seasoning I wanted, I added rosemary and some sauteed veggie mix (zucchini, onion, garlic, and celery), and I topped with some tofu vegan sour cream, and it was DIVINE! Thanks for a great basic recipe!

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Emma October 1, 2013 at 7:44 am

This looks fab, could you make a batch and freeze them to defrost for a lunchtime meal?

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Stacey-Jo October 2, 2013 at 11:23 am

Made the chickpea pancakes this morning for breakfast. They were easy, relatively fast (considering it was a hot, savoury breakfast), and my huband and daughter loved them. We had them with a bit of fresh salsa and avocado, and I made up a bit of lime-yogurt to drizzle for my family (they are not vegan). Totally delicious! Thanks for the recipe.

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Tatiana October 2, 2013 at 7:27 pm

I had an issue making this in my stainless steel pan, but it was awesome anyway! Seriously…awesome!

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Anahita October 2, 2013 at 10:10 pm

Oh myyyyyy, this looks absolutely heavenly! Hummus with breakfast? Genius!
Gotta try this asap! Thanks so much for the stunning, detailed photos, too!

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Allison October 3, 2013 at 10:03 am

I have made this dish twice now, and while, in the end, it ends up tasting good and I enjoy it, I have also had a hard time getting the pancake to cook all the way through. I have tried lowering the temperature and cooking longer… to the point where each pancake was on the stove top for approximately half an hour trying to cook through, flipping and squishing to get the liquid center out.. I even tried, the second time I made them, reducing the water content in the hopes of getting a more solid pancake. The only thing I’ve found that has worked is if I start the pancake on the stove and then transfer it to the oven to cook through. I have checked the recipe several times to make sure I’m not missing anything, and it doesn’t look like I am. Otherwise, great taste!

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ella October 3, 2013 at 2:17 pm

Amazing…Yum, thanks for the recipe

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Shalini October 8, 2013 at 6:48 am

I grew up eating these for breakfast/mid day snack. Still my favorite comfort food. I love mine with some indian pickles and butter on top. Never tried them with avocados but now I can’t wait to try!!

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emily October 9, 2013 at 9:56 am

thank you for your recipes
the timeless art of spiritual cooking makes endless varieties of use for chickpea flour. maybe you can adapt yourself to these ancient vegetarian recipes of india :) http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm
and here is a delicious steamed besan and semolina bread http://totalveg.com/steamed-semolina-breads-dhokla/8265

emily

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Marilyn October 10, 2013 at 11:42 pm

I love your site, and have made (and really enjoyed) a bunch of your recipes in the past, but I had a hard time with this one. It was absolutely delicious, but I had a very hard time flipping it–it seemed nearly glued to the pan. I made two, doubling the batter, and I eyeballed the quantities of vegetables (using red onion and red pepper), so perhaps that caused the problem. I used plenty of oil but both attempts stuck to the pan. Do you have any advice for next time?

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Krystle October 13, 2013 at 10:58 am

I made this today! For lack of cashews and avocado, I made a spicy gravy. Oil, flour, and almond milk with a bunch of spices.. they were so good together! Being from the south biscuits and gravy is something I miss big time, but this hit the spot!

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kate October 14, 2013 at 1:30 pm

just to clarify are chickpea flour and gram flour the same thing?

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Kimberly October 14, 2013 at 2:45 pm

These were FanTAStic!!!!! Thank you………….

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LaReine October 17, 2013 at 8:39 am

I made this for dinner last night and daaamn I was not expecting it to taste so good! I topped it with roasted red pepper hummus, kalamata olives and tahini dressing. Next time I think I will add some falafel flavours like cumin, cilantro for a nice twist.
Keep being amazing Angela

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Megan October 21, 2013 at 4:24 pm

Is this something that can be made ahead or frozen?

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Jennifer B.T. October 24, 2013 at 12:15 pm

Haven’t seen chick pea flour. Can I make if with my Vitamix and dried chick peas?

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Angela (Oh She Glows) October 24, 2013 at 3:14 pm

Hey Jennifer, I’m not sure to be honest, I think the chickpeas might hurt the vitamix blade? I’d worry they would be much too hard (even for the VM beast!) – maybe try googling it or contacting the company?
You can also find this flour in many Indian grocery stores under the name of besan or gram flour.

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Jennifer B.T. October 26, 2013 at 12:14 pm

I’ve done it. I’ve made chick pea flour. I have the dry blender for the vitamix and it did an amazing job. I was surprised how much flour I got out of 1 lb. of chick peas. Made this recipe today for my family. They all ate it up even teenage daughter (who added a few slices of turkey bacon to it before devouring it.) I’m excited to play with the recipe and make a sweet pancake with my new flour. Thank you so much!!! Many blessings.

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Kiara October 25, 2013 at 1:41 pm

This looks like a great recipe, thanks! The only recipe I knew for chickpea flour was a typical Eastern Italian focaccia, so it’s exciting to find other ways to use it.
ps, lovely blog:-)
Kiara

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Erika October 25, 2013 at 10:06 pm

I’ve had a bag of chickpea flour (2kg! What was I thinking??) for a looong time, and made these tonight! They were great will sauteed veg, fresh garden tomato and hemp heart/sesame garlic sauce. Very filling. My husband agrees that they are the perfect protein packed starch alternative for Mexican food. THANK YOU!

Oh and I have a 7 month old and still think they were super fast to make!

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Michaela October 30, 2013 at 6:14 am

I’m glad I found this source of yummy vegetarian options! Great work…
One question about the chickpea pancake…Would it work without the garlic powder?
How about skipping the veggies inside and make some plain pancakes to eat with berries and maple? Has anyone tried this?
I am looking for no-wheat options as my hubby and I love pancakes for weekend breakfasts! Both sweet and savory.
:D

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Angela (Oh She Glows) October 30, 2013 at 8:52 am

Yes I think all of those things would probably work just fine – although keep in mind the chickpea flavour is quite savory and would need to be enhanced with a bit of sweetener for a pancake option. Good luck!

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Cara November 3, 2013 at 8:14 pm

My not-quite-one-year-old daughter loved this! (And my husband and I did too.) But I especially loved how easy it was! Thank you!

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Michelle November 18, 2013 at 2:29 am

YUM! Made these tonight for the first time and loved them. It was my first time using chickpea flour. Your measurements were spot on for the perfect consistency. So quick and easy – I’ll be having this often.

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Terri December 1, 2013 at 2:55 pm

Just tried this and loved it! I added a shredded carrot, and chopped broccoli and it was fantastic! I might make a bunch of little tiny ones next time for a side or appetizer. Thanks!!

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Mel December 6, 2013 at 11:28 pm

I made it with just the basics – chickpea flour, spices, water – and found it amazing on its own even without the veg mixed in. Mind you I had the chunky tomato sauce from here along with some mashed avocado on the side.
I LOVE THIS BLOG. Cookbook might need to go on the wishlist.

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Angela (Oh She Glows) December 8, 2013 at 8:44 am

So glad you enjoyed it Mel! Thanks for letting me know. You just reminded me I need to make it again :)

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Emily December 9, 2013 at 8:39 pm

This looks so good! I have an allergy to egg, gluten, dairy, and soy. I have been looking for a savory breakfast recipe and this looks like my answer! Thanks!

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Claire December 10, 2013 at 4:53 pm

This is such a winner! Been meaning to make this since the day I saw it, but only just managed to make it. Just made it plain as I was making it for my boyfriend and he’s funny about things like bits, so I played it safe – I have to say when I tasted the raw batter I was very worried, but it turned out so good and even Ben loved it, he won’t stop talking about it and has already asked if he can make it for us tomorrow night! Thanks Angela!

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Natalie December 11, 2013 at 3:01 pm

Do you think I could make a larger batch of this and cook in in the oven for Christmas morning breakfast?

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Angela (Oh She Glows) December 12, 2013 at 9:24 am

Hey Natalie, Gosh Im not sure – I haven’t tried baking it in the oven! I would try doing a small test batch maybe?

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Lee Lange December 22, 2013 at 8:04 pm

I am curious, why the use of garlic powder and not fresh garlic?

thank you

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Lori December 23, 2013 at 3:22 pm

Thank you for creating this yummy meal!! Just made them with my whole family and we all LOVED them!! We will make them again very soon! So hard finding yummy things to make for my teenage kids who are both vegan so I really appreciate you posting all these recipes for us to try! Loved the Tex Mex Spaghetti Squash, too!! Making the protein bars next! Thanks again!!

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Angela (Oh She Glows) December 23, 2013 at 7:14 pm

Hey Lori, Aw, I’m SO happy to hear this! thanks so much for your feedback. :)

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Millie December 28, 2013 at 9:21 am

Yum! Looks totally delicious!

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Melanie January 1, 2014 at 9:37 am

This was amazing! However, it stuck like you wouldn’t believe! I made a double batch, used half in one pan, when that didn’t work used half in another pan and they both really stuck! Any tips!?!? Thanks :)

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Angela (Oh She Glows) January 2, 2014 at 9:34 am

Hi Melanie, What kind of pan did you use? I didnt have any probs with sticking in my eco-friendly non-stick skillet. I assume some types of pans might stick more though!

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H. Leigh January 1, 2014 at 2:33 pm

This recipe is amazing.

I used fresh garlic instead of garlic powder and added turmeric. I also added chopped spinach and a wee bit of ground flax.

Then I put a thin layer of raw cashew butter, salsa and avocado on top.
So delicious. So energizing.
Thank-you for posting.

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Natalie January 2, 2014 at 3:39 pm

I made this! I topped it with your cashew cream recipe, and some tomatoes and avocado. It was peeerfect!

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Sara January 6, 2014 at 1:35 pm

I just made this last night for my breakfast today and it was so yummy! I think I’m going to make a couple a freeze them to have on hand when I need a quick breakfast/lunch or dinner option. It’s so versatile! Thanks for a great recipe :)

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Rachel January 6, 2014 at 3:56 pm

I’ve just this minute made and eaten this. I loved it! Just starting on my road to veganism and I found breakfast the hardest as I’m always starving in the mornings. Thought I’d try this tonight and I’ll defo have it tomoro before work. I’m gonna have guacamole on it. Thanks so much

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Grace January 9, 2014 at 6:49 pm

This recipe is DELICIOUS! Thank you, Angela!
:-)
Lately, for dinner, I’ve been serving mine w/ some sautéed Field Roast Italian “sausage”, fresh spinach and mushrooms. A-MAZING.

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VA January 11, 2014 at 4:55 pm

Tried these today after a run and they were amazing! It took no time to whip up. I added a little onion powder to the batter and cashew cream sauce. I’m in love…

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vaseux January 14, 2014 at 3:01 am

I made these for my fiance and I this morning… They smelled and tasted AMAZING! The batter looked reeeeally runny, so I added a tad bit more flour… I also added red pepper flakes, fresh spinach, and onion powder. Topped it off with some avocado. They were super tasty; my guy and I will definitely make them again! Next time though I’ll make sure to make some cashew cream! :)

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Nicole January 16, 2014 at 7:13 pm

Mmm…We just made this with our dinner. I was eating the pancake without any accompaniments it was so tasty! Thanks Angela!

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Lesley Mizer January 25, 2014 at 8:03 pm

Thank you so much for all you do, Angela! My husband and I tried this tonight and really enjoyed it! It was so tasty, and I topped it with sauteed veggies as suggested. The cashew cream sauce was the right touch, and the pancake itself reminded us of omelets. I appreciate the time you put into what you do. You make a difference!! :)

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Bobbi January 26, 2014 at 8:17 am

Just made this for breakfast. Served w/coriander chutney. Delicious!

First experience w/besan flour but it won’t be the last. Bookmarked

Thanks

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Brionna January 27, 2014 at 7:08 pm

Okay, these are amazing! I made them for dinner tonight and I added onion, garlic, red pepper, and monterey jack daiya cheese in one of them. So so delicious and such a decadent dinner. Thanks for sharing!

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Emma portugal January 31, 2014 at 10:15 pm

So I wake up with weekend breakfast fatigue. Only just started doing a no carbs thing and am already bored and massively craving a big flat slab of cake, and it being Saturday I want something really awesomely exciting decadent and delicious… Oh internet give me hope & sustenance! Give me strength! Give me pancakes! And there you are, glowing cooking eating girlfriend! Thank you! What a gorgeous looking, weird and and interesting food blog! Just what I need!

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Angela (Oh She Glows) February 2, 2014 at 8:50 am

haha thanks Emma :) So happy you found it!

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rebecca February 1, 2014 at 2:50 am

Hi! newbiee vegan here; I just wanted to know can you use any flour to make these pancakes? The flour that Im using to cook right now is the 100% wheat flour by 365.

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Angela (Oh She Glows) February 2, 2014 at 8:49 am

Hi Rebecca, The chickpea flour produces quite a unique result in this pancake so I wouldn’t recommend swapping it, but if you do, let me know how it goes.

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Emma February 2, 2014 at 6:29 pm

Delicious! Tastes like a Spanish omelette, very nice!

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Julie ottewell February 5, 2014 at 1:26 pm

I love chickpea flour, it makes a great base for tarts. I was really excited finding this recipe, cooking it now, looks and smells yummy,can’t wait to eat it for my dinner. Love your site and your recipes. Will be ordering your book from amazon. Julie from England x

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Thea February 6, 2014 at 1:28 pm

Just made these and they are my new favorite breakfast! Thanks you so much!

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Thea February 6, 2014 at 1:28 pm

Just made these and they are my new favorite breakfast! Thanks you so much!

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Katie February 15, 2014 at 3:12 pm

Made the recipe this afternoon, omitting the green onion, and it was absolutely fantastic.
I whirled little red and yellow peppers in the good processor and it turned the whole thing orange!
I didn’t have the recommended toppings so I mixed tahini, lemon juice, paprika, sriracha, kalamata olives, and a little water in the food processor to make a quick sauce to spread on top. Thank you so much for the recipe!

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Jane Plas February 17, 2014 at 8:51 pm

Thank you for sharing your recipes, my husband has hardly noticed that hes a vegan!

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Eileen February 22, 2014 at 4:23 pm

Yum!! I made this for the first time today and I LOVE it!! I threw in chopped spinach just because I wanted to use it up and for extra fiber and it was great. Thanks for the wonderful recipe!!!

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Kat March 11, 2014 at 2:08 am

Tried them loved it! Will be making for breakfast and dinner thank you

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Anna March 12, 2014 at 11:33 am

I can never make this come out right! It always falls apart on me :( At which point I just decide to make a weird chickpea-pancake-scramble, which still tastes pretty great ;)

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Alyssa March 18, 2014 at 5:17 am

I’ve been veg for almost 10 years and this tasted exactly how i remember an omelet to taste! What magic is this??? Amazing!

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Rachel March 19, 2014 at 10:13 pm

Please help me understand what I am doing wrong in this recipe. While I did manage a passable pancake, it immediately formed a skin when I put it in the pan (too hot?) instead of that bubbly grain pancake texture, after which I turned the heat very low. It feel apart completely when I flipped it although I was able to save it by spreading out the fallen apart batter, cooking it some more and flipping it again. However, despite cooking for a very long time there was still a bit of raw batter in the middle.

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Of Goats and Greens March 22, 2014 at 6:51 am

Since I am going towards a meatless Monday approach, I was surfing around for good low carb (higher protein/fat) breakfast idea, which are tree-nut and gluten-free as well. This one looks promising!

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cbeanie67 March 22, 2014 at 11:38 am

Just ordered your book. Can’t wait!

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Jill March 23, 2014 at 5:24 pm

My daughter found this recipe and told me about it. I don’t think I could eat it for breakfast but loved it for dinner. I used the roasted sweet pepper humas and it added just the right south western flair to the recipe. I also used just a little bit of sour cream mixed with the humas. Will definitely make this again

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roselle March 30, 2014 at 8:12 am

I tried making these using my All-Clad skillet, medium/low heat, w/coconut oil, 6 min on one side. However, they stuck to the pan and we could not save it! Do you have a recommendation on heat setting for the pan? Chickpea flour seems to be rather difficult to work with due to it’s density.
Thanks!

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Noreen April 3, 2014 at 12:45 pm

On my first attempt at this recipe, I was disappointed to find that it had no flavor. Until I realized I forgot to add the salt :/

I have since made it several more times and absolutely love it! It’s so versatile and filling – – no matter what I put in it (so long as I remember the salt ;) ) – – it turns out. Thanks so much!

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Jaq April 9, 2014 at 1:45 pm

Do you have nutritional info? Thx!

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Danielle April 30, 2014 at 10:14 am

This jumbo chickpea pancake was quick to throw together and a cinch to make. I did have trouble getting an evenly cooked pancake that flipped properly but I blame that on my cheap, warped skillet : P Topped with cherry tomatoes, avocado and little more green onion, this made a satisfying dinner.

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Deutsche Mama May 10, 2014 at 9:43 pm

I made this pancake this morning and it was awesome :o)))) I made a total of three of your recipes today. And they were all great!!!!!

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Alanna May 21, 2014 at 3:30 pm

I just made this recipe with mushrooms and spinach and it was delicious!! Although mine turned out like more of a scramble rather than a pancake.. Any suggestions? I used olive oil but maybe I didn’t use enough or I was too much of an eager beaver to let it cook.

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Alanna May 23, 2014 at 3:18 pm

Nevermind I figured it out! Added more oil and cooked it longer. For the past 2 days this has been my awesome lunch. Thanks Angela!!

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sarah May 27, 2014 at 4:30 pm

Made, loved, shared, recommended! Truly delicious and so filling. I thought it was going to break when I flipped it over, but no, it was perfect! I even photographed my breakfast, it looked so good. I didn’t use garlic powder or peppers and it was still so tasty. I served with avocado, cherry tomatoes and raw baby spinach, with some walnut oil drizzled on top. Thanks for this recipe, which will become a staple of mine.

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amna June 3, 2014 at 1:37 pm

I’ve attempted these twice and they never turned out right. The they tasted good but they kept breaking apart I turned the heat down and they still did. When the pan was on medium low heat the bottom burned. Was really disappointed.

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Laura S. August 19, 2014 at 6:32 am

What size pan were you using? It needs to be a relatively small one so that the pancake is pretty thick.

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Cheryl June 20, 2014 at 11:58 am

Just tried these for lunch and they are awesome. Fast and easy and so versatile. Great way to get a lot of protein. Thanks for all the great recipes, every one has been a winner.

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Irene June 24, 2014 at 1:06 am

Hey,I Cooked pancakes with chickpea flour,It tasted so bad!!!Or maybe I cooked it the wrong way

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Naome July 10, 2014 at 10:38 am

Just wanted to thank you for this recipe! I topped my pancake with leftover vegan chili and your cashew sour cream: AH-MAZ-ING!

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Inez July 17, 2014 at 2:12 am

I recently decided to be vegetarian and I really, REALLY need some recipes and all for this diet. I was vegetarian last year for about 2 months then I stopped so I’m hoping that now I can go for longer! I’m actually only 13 years old:) I want to get into this diet as soon as possible!
Thank you so much for this recipe, I’ll be sure to try it very soon!

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Tranica July 21, 2014 at 12:25 am

After coming across this recipe last week I couldn’t wait to try it! I made it for my husband and I for lunch and they are incredibly delicious! I wanted to up the veggies and so I pulsed mushrooms, squash, zucchini, and bell pepper in the food processor and eventually into the batter. We topped ours with avo, garlic hummus, and a little cayenne pepper for some kick. They will definitely be worked into our regular recipe line up and I can’t wait to make them again!!

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maria July 25, 2014 at 9:11 am

I just made this and enjoyed them very much!! topped them with 2 tbsp guacamale and some drops of hot sauce! yummy!

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Joyce August 3, 2014 at 3:56 pm

The chickpea pancakes are delicious! I tried them with black beans, avacado and salsa for dinner tonight. A quick easy recipe that is a keeper. Many thanks for sharing!

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Aasim August 3, 2014 at 4:08 pm

I made something similar quite some time ago now, you reminded me about it, thank you :)

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Torie August 16, 2014 at 2:00 pm
Recipe Rating:

I’ve made this a number of times and I absolutely love it! It keeps me full for a long time. I’ve tried it with tons of different vegetables, too. One of my favourite combos is broccoli and mushrooms!

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Kristine August 18, 2014 at 5:05 pm
Recipe Rating:

This was amazing. I only had green peppers so I added grated carrot. Yummy. Loved it with the “Hummus that Changed Everything.” Going to try it cold and take it to work for lunch – work with kinder thru 2nd grade so I need something easy but tasty :)

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Laura S. August 19, 2014 at 6:30 am
Recipe Rating:

This is my new favorite breakfast!!! It’s reminiscent of an egg omelet. I use a shallow 6″ frying pan and it’s perfect…a big pan will not give you the “flipability” you’ll need! I usually sprinkle some Daiya cheese on top and I have even added it into the batter but if you do so I recommend not using too much because it will change the texture of the recipe. The salsa and avocado are the perfect accompaniments. If you like savory breakfasts, this is a MUST-try!!

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Liza August 26, 2014 at 2:42 pm

This looks amazing and I’m trying it tonight! Angela – the tomatoes on the top look a little chutney-ish. Is that correct? Any suggestions? I love the combination of hummus, avocado, and a tomato-based thing…

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Aoife September 6, 2014 at 3:51 am
Recipe Rating:

Just finished making this and ohh it was SO GOOD! Topped mine with hummus, jalapeños, hemp hearts and some salsa. The best thing about this is that you can throw just about anything on it, its so versatile!
It is very dense but I made my pancake in a bigger pan so it qas thinner!

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Lynn f September 14, 2014 at 9:26 am
Recipe Rating:

Tried this morning and loved it. I ventured outside my comfort zone and made cashew cream and loves it. I topped with avocado slices, sliced grape tomatoes and cashew cream, it tasted wonderful. I did learn I probably need to either make small pancakes or take some large pancake flipping classes. Thanks for the idea and will definitely be making again soon.

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Lorraine September 21, 2014 at 6:12 pm
Recipe Rating:

Oh my! This pancake was absolutely fantastic! SO satisfying. This was our first experience with Garbanzo Bean Flour (we used Bob’s Red Mill) and it will not be the last. When something we make turns out so well we say, “we would feed this to company”. Well we sure would!

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Charlotte September 26, 2014 at 2:36 pm

yummy :) thank you! i swapped the powdered garlic for fresh put through a press and the baking powder for a tiny pinch of bicarb of soda and they came out amazing x

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Anna October 8, 2014 at 11:17 am
Recipe Rating:

I made this for breakfast this morning and loved it! I added a pinch of turmeric, which made it look slightly more like an omelette, and served it with salsa. My first experiences with chickpea flour were also bad….it tastes very different when it is raw. Thus, I think it’s super important to make sure you cook your pancake thoroughly (otherwise it tastes like raw lentils). Cooked through and it tastes like heaven!

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Heidi October 20, 2014 at 8:36 pm

I’m not sure what it is, but I’ve tried these three times now and I cannot make them without them falling apart on me and sticking to the pan- even when sprayed liberally with olive oil. Suggestions? We still eat them and enjoy them, I just wonder what I am doing wrong!

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Liene October 30, 2014 at 6:09 pm
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Thank you very much for the recipe! In my household it’s ‘a ‘wing it” food :)
I have made them so many times that I know the water & flour & baking powder ratio by heart. Seasoning depends on my mood and available spices.
Prefer them thin and light, thus, most of the time, veggies are only as a topping. Still very much enjoyable!

Best wishes,
Liene

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Victoria @ VictoriaDonahueWellness.com November 14, 2014 at 1:23 pm

I just made this recipe. It is delicious. Although it did not come out as beautiful as yours, it was still very tasty plus you can never go wrong with avocado!

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Nicole November 24, 2014 at 8:41 pm
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Made these for dinner with sautéed mushrooms and spinach and everyone loved them – even my teen and tween who are notoriously picky eaters! Thanks for the great recipe!

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Anna December 17, 2014 at 1:40 pm

These are easily one of the most delicious breakfasts I’ve ever had! I’ve been trying to cut down a little on the fat I eat at breakfast (because most of my breakfasts very heavily feature peanut butter, which is great but maybe not everyday) and incorporate vegetables into every meal! This is a FANTASTIC way to get veggies for breakfast! I googled it and most agree eggs are the only way to incorporate veggies for breakfast. I could do a tofu scramble but I don’t think I want tofu every morning for breakfast. You saved the day! I think I might up the protein content with these and top them with some spicy black beans, mmmm.

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Miranda Nevin December 17, 2014 at 6:07 pm

I first tried the Italian farinata (similar to or the same as socca), but past attempts haven’t turned out very picturesque or tasty, though I still enjoyed them. I didn’t have garlic powder and changed the green onions to red onions, and added some freshly ground fennel and a little cayenne. My avocados had turned so I used some simple hot sauce and chipotle Just Mayo, which were a nice compliment. My new ceramic skillet must have helped a lot, although the oil dispersed to the sides of the pan as soon as I added the batter in. Sticking to the extra cooking time definitely is crucial :) I couldn’t flip the pancake very beautifully as it broke up in parts, but I think of this as a half-way pancake and frittata sort of experience. I think adding different vegetables and spices (chopped/pureed spinach; dill…) could be equally yummy :)
Thank you for this wonderful recipe!

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Laura December 27, 2014 at 8:45 am

This is my new favorite breakfast when I want something savory. It is so easy yet so phenomenal. I do find it helpful to make two thinner pancakes so they cook all the way through and aren’t gooey inside. Add the avo and salsa and it’s breakfast perfection.

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Andrea I December 28, 2014 at 5:26 pm

Hi Angela,
I live in Montreal. I am a high school teacher (11 years now).I have a looong story (involving MS) about how becoming a vegan saved and improved my life. I am destined to open a health food store/restaurant. I’d love to hear your suggestions and see if you’d be interested in joining me in this adventure (financially and/or physically).
Thanks,
Andrea Intrevado
Montreal, Quebec

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Kate Allen January 5, 2015 at 8:32 am
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I know I am behind the drag curve on this, but I cannot believe I have not tried this earlier! I loved it! Who needs eggs?! It tasted fantastic. I did not have spring onions (green onions) so fried off some diced yellow onion before adding the batter to the pan. It worked a treat. I was doubtful about being able to flip it but it worked really well and again, I was doubtful I’d eat the lot in one go but I have just gobbled it all up. Thank you for your wonderful recipes Angela. I found your cookbook first then the blog. There is not one recipe that hasn’t worked out brilliantly.

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Rockynq January 15, 2015 at 8:39 pm
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This was the most unexpectedly delicious recipe I’ve tried in a while. Thank you.

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Carol January 30, 2015 at 12:22 pm
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Made this for brunch and liked it although it did break apart when I tried to flip it. Will definitely make this again. Love that it has 20gms of protein.

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Katka February 2, 2015 at 2:40 am
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super delicious pancakes and definitely our salty version favourites. My mom is visiting me and she fell in love with it (let’s admit, who wouldn’t). thank you!!!!

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Libby February 20, 2015 at 11:59 am
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Absolutely delicious. I do not like sweet breakfasts, so I was dying to try this. It did not disappoint, despite my inability to flip it in one piece. I topped it with roasted grape tomatoes, avocado, and harissa hummus. One thing I will say is that 1 chopped green onion is nowhere near 1/4 cup – more like 1/16 of a cup. I wasn’t sure if I should add more, but I didn’t, and I think that was the right choice. I will be making this a lot – it’s so easy, too!!

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Denelle February 25, 2015 at 10:32 am
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This was great! Mine did not come out so pretty, but the flavor was excellent. I’m adding this to my permanent breakfast rotation — and it’s also a great recipe for Lent. Yum! Thanks!

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Lucy March 1, 2015 at 2:07 pm

I have been loking for some salt vegan pancake recipe for so long, thank you! :) do you think I can use a different kind of flour like rice of corn? :)

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Kai March 9, 2015 at 12:59 pm
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This was absolutely delicious and so satisfying! Thank you so much for sharing!

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Mari March 10, 2015 at 4:25 pm

I just made this and was DELISH!!!! Thank you so much for the recipe!

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Shari March 13, 2015 at 10:55 am
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Absolutely delicious! I made some fresh salsa to have with it . The combination of the pancake with the salsa, cashew cream and avacado was a perfect mix. It also plates beautifully. Will definitely make this again. I Will probably try making smaller pancakes and serving them as a side with a Mexican dinner some time. Thank you for this wonderful recipe!

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Maz March 21, 2015 at 5:55 am
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Oh so wonderful. This was my first attempt at making a chickpea pancake and even though it turned out to be a mess, it was oh so wonderful. I’m hooked and you’ve inspired me to try other ideas. Will also surely try your way again as it looks absolutely perfect. I live in Greece and mine turned out comparable to our veggie fritters, just so much healthier, I’m thrilled. Thank you!

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SpeLinnea April 1, 2015 at 9:31 am

I think this looks sooo nice and decided to make it. I had a really hard time making the pancake stick together. Instead it crumbled up.

So it became like this:
https://pbs.twimg.com/media/CBgech0W4AEG5sp.jpg

It was tasty anyway, but do you have any tip what could have gone wrong?

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Nicola April 5, 2015 at 11:38 am
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These are lovely… made them several times and then braved making them without checking the recipe… I added two cups of flour and water (accidently) and chucked it all in the pan… so more frittata than pancake, but still tasty

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Charlie April 13, 2015 at 4:46 am

Just to mix things up, tahini (sesame seed paste) might be a better topping for this pancake than humus (humus is chickpeas, so it’s chickpeas on top of chickpeas). Tahini also has lots of protein as well as having the added benefit of lots of calcium. Raw tahini can be used, or a paste can be made by adding olive oil, lemon and some water (garlic, salt, pepper, etc. optional).

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Pat May 9, 2015 at 7:24 pm
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needs a non-stick pan! nightmare… didn’t cook solidly and stuck to the pan, despite using a shit-ton of coconut oil. ended up with mush. feel like this needs some oil IN the batter

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christine May 12, 2015 at 5:25 pm

this recipe is a game changer! SO GOOD! just finished eating this thing (i almost couldn’t finish it, it’s so filling!). I added normal onion instead of green onion and added more sauteed onions and red pepper on top with avocado and cashew cream. Amazingly tastey and good for you! I’m definitely gonna use this as a pre-workout staple :)

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Jessica May 14, 2015 at 8:13 pm
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Made this and it’s amazing. I doubled it and made 4 in an 8 inch pan. Thanks.

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Kate May 15, 2015 at 1:10 pm

I made this tonight and it was delicious! I put lots of shredded cabbage from my CSA in and it was quite okonomiyaki-esque. I topped it with a little avocado and some hot sauce but I’m keen to try it with hummus and more veggies.

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Heather May 22, 2015 at 1:36 pm

I just made these and put vegan pesto/vegenaise on top with scrambled tofu…it is soooo good!

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Stacey May 28, 2015 at 7:18 pm
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Made this for dinner tonight. I loved it, as did my 14 month old son. So nice and easy, although mine didn’t look as pretty as your pictures haha. I added in some cooked mushrooms and had avocado and salsa as toppings.

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Ell June 12, 2015 at 8:13 pm
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Since the time Ive moved to country where is besan easy to find I love to try various recipes with it… and this is my favourite, just today for lunch I add shredded and lightly fied squash and piece of leek and topped with 1) broccoli sauce (rice flour, butter, milk, s.,p. broccoli) or 2) cold beetroot salad… it was awesome

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Olivia June 19, 2015 at 5:05 am

Yep this turned out great – nice and crunchy and goes well with grilled veggies and tahini sauce mixed with lemon. Thank you!!!

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E. June 19, 2015 at 11:09 am

This is the first time i’ve used chickpea flour, and this pancake was very good! It didn’t hold well together though, but i’ll try again! thank you! :)

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rahmah September 17, 2015 at 10:10 am
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OhmyGoodness! I made smaller cakes from this recipe and it is too good! I made a 50/50 version with cornmeal and served it with eggplant/tomato/onion topping…I like the all garbonzo bean cakes the best! I’m going to a gathering this weekend and plan to make them as my donation of goodies to eat! thanks so much!

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Jaimey September 27, 2015 at 10:45 am
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Just tried this recipe for breakfast. Amazing! What a great idea.
Used fresh veggies from my garden. Something other than oatmeal for Sunday breakfast is always good.

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Ashley October 7, 2015 at 2:33 pm

I made this for lunch today, minus the green onion since I didn’t have any. :-) It was great. Mine didn’t flip as pretty and ended up more burrito like. I cut it and topped each section with a different topping. Green Godess dressing from this site. Store bought hummus and this cheese sauce http://vegnews.com/articles/page.do?catId=10&pageId=40
All 3 were great! It’s very filling

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Susannah (Lemon and Coconut) October 19, 2015 at 7:30 am
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I love chickpea pancakes and have been making them after being inspired by this recipe, thank you! They’re so light, cake like aren’t they, so good sweet or savoury :)

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Erica October 23, 2015 at 4:34 pm

Ive had a bag of chickpea flour in my pantry for ages and I never felt inspired to use it…until this morning!

We added courgettes, red peppers, fresh garlic, green onions and lots of child flakes to the batter and it was super yum. We went for the giant size and regretted it when it came time to flip. So it didn’t turn out quite as beautiful as yours but damn it was yummy. We even had a batch of cashew cream from dinner last night! The light crispy outside of the pancake went really well with the cream.

Super yummy and reminded me of an omelette. Will definitely make again. And I love all the ideas in the comments for other chickpea flour uses!

Thanks!

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Erica October 23, 2015 at 4:35 pm

obviously that is meant to say chilli flakes…not child flakes! lol

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Mariane October 25, 2015 at 3:43 am

I am totally making this for my lunchbox !!

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Olga November 3, 2015 at 7:53 am
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I was very sceptical about any type of chickpea flour pancakes (made by me LOL). I have failed so many in the past so I did not expect anything out of this. But to my surprise it turned out AMAZING. I am already dreaming about other variations of spices and toppings… It is a like a new world opened up in front of me :)
And I have to add it was very filling. I was full with half of the serving. The rest will be great afternoon snack :)
Would love to see similar creations to this made by you.
Thank you for sharing this recipe.
The taste and structure of this dish put a smile on my face and generally made my day!
Thank you again! :)

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Liz November 6, 2015 at 5:31 pm
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Thank you so much for this great recipe. I made the batter with spices, but no veggies. It turned out perfectly! I sauteed a tomato and some onion to put on top. It was delicious, and a great way to get protein. I think this will become a go to breakfast/lunch for me.

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Brenda smith November 8, 2015 at 7:36 am
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I loooove these chickpea pancakes. I used leeks and sundried tomatoes as my additives with reg. Pepper, no pepper flakes. Which next time I will use the flakes and not reg. Pepper.
These will definitely be a staple with me. They pair well with apples, if you have room to eat them. The pancakes are so filling, I couldn’t eat the apples…which was A-OK.

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Brenda smith November 8, 2015 at 7:38 am

I also used bobs red mill garbanzo bean flour. (It was what I had on hand)

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Molly Puckett November 16, 2015 at 10:30 am

Does anyone have recommendations on where to find chickpea flour in the US? I’ve looked at multiple stores and haven’t seemed to have any luck.

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Lea December 8, 2015 at 10:43 pm

I often find it in the health food section of the grocery store as Garbanzo bean flour, and Bob’s Redmill makes a garbanzo and fava bean flour that I’ve seen a lot in regular grocery stores. Otherwise, Whole Foods and local health food stores have it…or, in a pinch, Amazon. :)

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amerykanskie nalesniki December 4, 2015 at 6:10 pm

hmmm….an interesting recipe – i’ve got to try this one!

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Lea December 8, 2015 at 10:38 pm
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Hello Angela!

I recently stumbled across your blog in a transition from gluten-free to Vegan/gluten-free, and I’m so thrilled to find such a great resource! I came home tired tonight and made this pancake. It was so simple to prepare, but so satisfying. I ate it with hummus, avocado, and a handfull of greens. Wonderful. Thanks for a great recipe!

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Atiya December 16, 2015 at 11:08 am

Here in India, this is very common . Also known as ‘chilla’ or ‘ulta’ , the latter name being in my mother tongue..This is very commonly prepared in my house. We add cumin powder, pinch of asafoetida, chopped onions, finely cut green chillies, turmeric and red chilli powder. Asafoetida is a pungent spice prevents gastric troubles which can happen when one consumes chickpea/ chickpea flour. Your recipe has interesting ‘add-ons’ to go along with this pancake. I would love to try them.

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Diego December 22, 2015 at 12:10 pm

Hey! Once again, this was UH-MAZING. I cannot think of a recipe of yours that hasn’t been a success in my kitchen. At first I was having problems with the pancake sticking to the skillet, but adding more oil solved the issue. The flavour and texture was more like a handmade corn tortilla for me, still delicious. I topped it with mashed beans, marinated mushrooms, salsa and some greens. Thank you very much :)

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Diego December 22, 2015 at 12:11 pm
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Hey! Once again, this was UH-MAZING. I cannot think of a recipe of yours that hasn’t been a success in my kitchen. At first I was having problems with the pancake sticking to the skillet, but adding more oil solved the issue. The flavour and texture was more like a handmade corn tortilla for me, still delicious. I topped it with mashed beans, marinated mushrooms, salsa and some greens. Thank you very much :)

Read more: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz3v4RCy0OT

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Maureen January 2, 2016 at 10:32 pm

Wow! Tried it and loved it. Another fantastic recipe .. very quick and easy to make. Thanks for sharing!

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wearesavoury February 29, 2016 at 1:31 pm

Wow so delicious!

This inspired me to make creamy mushroom and spinach pancakes :D
AND they are vegan

https://wearesavoury.wordpress.com/2016/02/28/savoury-pancakes/

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Maddie March 1, 2016 at 8:34 am
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This was incredible. I cannot describe how satisfying it is to have eaten a super savoury hearty brunch! I’ve been searching for something like this- I’m a new vegan and I’ve been eating so much toast for breakfast I have turned into a loaf of bread! This what I made- the pancake (fried onion, garlic and rosemary added to batter) with fried mushroom, smoked tofu (mind blowing) homemade hummus, cucumber, chopped fiery pepper and sun dried tomatoes. I’m stuffed. I’m in love with it. It’s so versitile it’s a stock cupboard staple

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Angela Liddon March 1, 2016 at 11:38 am

Hi Maddie, so glad you enjoyed the recipe! That brunch sounds delish :)

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Abigail March 3, 2016 at 4:56 pm
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I stumbled upon this recipe today, and it was delicious. Tried with my non stick ceramic coated crepe pan, and it stuck like crazy. Tried it in another pan with olive oil, and all was fine.
I am wondering on your measuring method for the flour. Do you use the exact 1/2 cup being 60 grams, do you scoop it into the measuring spoon, or do you scoop the flour and level it off?

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Cheryl March 6, 2016 at 12:29 pm
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Sooooo good. Tasted like an omelet to me. I added minced mushrooms to mine, and used shallot instead of green onion. Topped one with avocado and salsa, and the other with Miyokovegan butter. Highly recommend this recipe.

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Dee M. March 14, 2016 at 11:03 am
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This recipe is really wonderful! I also added nutritional yeast, paprika, onion powder, and turmeric and it turned out great!

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Angela Liddon March 17, 2016 at 4:30 pm

So happy you like the recipe, Dee! Those additions sound absolutely wonderful. :)

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Anne Brackett March 16, 2016 at 1:03 pm
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This crepe is great. I have served it to guests as an appetizer twice with mango chutney and the amazing cashew cream. What a hit.

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Angela Liddon March 17, 2016 at 4:09 pm

I’m so happy to hear the recipe’s a hit, Anne! Thanks for the comment. :)

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MaryAnn Eastman April 12, 2016 at 1:27 pm
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I made this and it was DELICIOUS. I put an egg in the recipe and adjusted the water amount. It made the pancake a little less dense. Topped with Baba Ganoush. Really recommend the chili flakes…gives it a lovely warmth. So yummy. Going to make it for my lunch again and again

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Kristin May 30, 2016 at 6:06 am
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I just found this recipe as I’m trying out vegan/vegetarian alternatives to regular breakfasts. And I must say it was really delicious. I love falafels so chickpea flour pancakes was almost a given. The pancake fell apart even though I cooked it for 7-8 minutes before turning it over. But the taste was great anyway.

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Amy June 8, 2016 at 6:37 pm

We love these! In fact, now we think we can survive as vegans! :) Seriously, it is nice to have a new breakfast option, especially when it is so delicious! We save bits of our veggies from the previous day to add. Fantastic!

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Sinia July 2, 2016 at 8:58 am
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Quick and Easy to make love it!

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CycleAZLindyB July 7, 2016 at 3:15 pm
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OMG!! Just made this for the first time for lunch. AMAZING! Will make this again and again.

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Alyssa July 10, 2016 at 10:45 am
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Seriously AMAZING. I love how dense and filling it is. Can’t wait to play around with different spices and veggies!

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Monika July 15, 2016 at 11:57 pm
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Amazing, soooo good, I am adding this recipe to my favourites!!! Thank you for sharing it!

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Trevor August 7, 2016 at 2:13 pm
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Made these for the parents on sunday brunch. Delicious. Pinapple habanero sauce on top.

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Zuzana August 31, 2016 at 10:32 am
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Just tried these pancakes with young green onions, sliced arugula and kale in the batter. Topped them with vegan oyster sauce and a bit of sriracha chili sauce. So easy and quick, whole family loved them. Honestly the quickest tasty meal I’ve come across in a long time. Also easy on the budget!. A definite keeper.

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Angela Liddon August 31, 2016 at 3:37 pm

I’m so glad to hear they were a hit!

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Jen December 3, 2016 at 10:39 am
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Delicious! I generally make a big breakfast on weekends that I am not working. I was running out of ideas since we became vegetarian (and are working on becoming vegan). This was absolutely delicious! It will be a regular item on my big breakfast menu. I’m hoping there will be a recipe for chick pea flour quiche one day. ;-) Thanks for another great recipe!

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Teresa December 12, 2016 at 1:27 pm
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I’ve made this recipe as-is several times and it works well with so many different toppings! Sometimes I even use these like a tortilla and wrap things up in them.

Do you think it would be possible to make waffles out of this recipe?

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jen December 27, 2016 at 1:15 pm
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We made this in a small skillet, letting it cook about 3 minutes each side. It was so delicious! More like an omelet than a pancake. Yum!

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Angela Liddon December 28, 2016 at 11:06 am

Happy to hear it was a hit, jen!

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NP January 6, 2017 at 10:36 pm
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Having just been diagnosed with Celiac and living with a super-low-fat vegan, this is my beloved new, quick go-to recipe. Thank you so much!

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Diane January 7, 2017 at 9:16 am
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I made this THREE times this week. The directions are easy to follow and the pancake serves as a base for a wide variety of toppings. One day I will try adding a little sugar to the batter and top with fruit and pastry cream for a dessert.

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Michele January 8, 2017 at 11:01 am
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The photography is beautiful. Great website. And your cook book is awesome.
I have been making this garbanzo/ chickpea flour for many years after I discovered “socca” for a wheat free/ sugar free/ vegetarian (yogurt) household. I use it as a pizza crust. Yum. And when I went to an Indian restaurant they made this with onions, and cilantro in the batter. Yum. I appreciate the comment above about asofoetida. I will try it with that tonight.
After starting to use garbanzo flour instead of wheat flour, I was able to “up the weight” by 20# at the gym. Probably because of the high protein content of garbanzo flour.
When I visit my dad, I take garbanzo flour with me to make my breakfast “toast/ pancake” in a cast iron pan.
Garbanzo flour is a great addition to our diet.
Vegan. gluten Free. No sugar. High protein. Thank you for sharing the recipe and photos.

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Ana January 10, 2017 at 6:07 am

Hi!
Can the pancakes be made and stored for some days in the fridge? I find hard to cook in the mornings as I don’t have a lot of time. The recipe looks amazing!! Definitely will try it! Thanks!

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Christine January 14, 2017 at 6:45 pm

Yes, I’ve done it. you can either re-heat in the microwave or in the oven.

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JQ Parry February 7, 2017 at 12:57 pm
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Just wanted to tell you how much I love this recipe! When I first told my husband we were going to be eating vegan meals for a week, he looked at me like I’d just slapped him in the face (he’s such a carnivore!). But when I made this for him he absolutely loved it. He’s even requested that I keep chickpea flour on hand so I can make them all the time.

Seriously, thanks for sharing! This recipe is not only delicious but it is a breeze to make and it can be completely prepped ahead of time. I even used ziploc bags to prep a few bags of ‘pancake mix’ for the week to save time in the morning.

Perfect!!! It is hands down my new favorite thing to cook.

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Angela Liddon February 8, 2017 at 1:03 pm

Sounds like this was a big hit! I’m so happy to hear it. :)

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James February 7, 2017 at 8:01 pm

I’ve always made farinata/cecina on my largest pre-heated cast iron pan in the oven. After the pan is hot, you can add some olive oil and whatever diced or thinly sliced veggies you like and continue cooking in the oven for a few minutes. Then add the batter and back in the oven it goes. It cooks through in 12-18 minutes, depending on thickness, and you don’t have to flip it. I try to make the batter (just chickpea flour, water, salt, olive oil) the day before and leave it on the counter overnight to slightly ferment; the flavor becomes more complex and delicious. Spices/herbs go in right before it goes in the oven.

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Clara March 5, 2017 at 8:47 pm
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So amazing!!!! We topped ours for dinner tonight with hummus and water sautéed onions, mushrooms, and peppers. This will be a weekly dinner for sure. Where has this been all my life? Thanks for sharing!

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Axelle April 15, 2017 at 4:01 am
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Thanks so much! Really yummy :o)

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Julie May 20, 2017 at 1:37 pm
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Hi Angela, I made the chickpea pancake today for lunch and I’m happy to report it was awesome! I have made quite a few of your recipes and they have all been amazing. I’m going to order your cookbook on Amazon today. Thanks very much, Julie

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Angela Liddon May 23, 2017 at 12:00 pm

Hi there, Julie, thanks so much! I’m so happy to hear you’ve been enjoying my recipes. I hope you just love the cookbook when it arrives.:)

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Nasıl Yapılır Tarifleri June 5, 2017 at 6:34 pm
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delicious recipe and photo. i like pancake

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Julia July 2, 2017 at 11:59 am
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I made this today after stumbling across the photo last week. It’s even more incredible than I thought it would be. I’ve only been eating vegan for two months, but this is the best breakfast I’ve had in years. The cookbook is officially on order!

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Angela Liddon July 4, 2017 at 10:19 am

So, so happy to it exceeded expectations, Julia! I hope you absolutely love the cookbook. Thanks for the support!

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Happy Sohi July 4, 2017 at 11:21 am

This was FANTASTIC!! Made it as a base for an ‘omelette’, put sautéed veggies on top, with a cilantro-line-tomato sauce. YUMMY!!!

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Nitya July 10, 2017 at 12:07 pm

I was on the hunt for a vegan savory breakfast recipe and this one really appealed to me! This pancake really reminds me of a southern Indian dish called uthappam and another Indian dish called chila (also a breakfast pancake). Did you maybe get inspiration from these foods?

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Angela Liddon July 19, 2017 at 9:03 am

Hey Nitya, I had been brainstorming ideas on how to make a high-protein pancake and chickpea flour came to mind so I started testing savoury options. Uthappam and Chila both sound wonderful though!

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patsy cincotta August 21, 2017 at 6:43 pm
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I have always liked savory breakfasts and love things like leftover spaghetti (sometimes even cold). Before becoming WFPB I often enjoyed leftover pizza for breakfast. This recipe sounds great. And I’ll bet you could even find a way to make breakfast pizza the vegan way. It gives me all kinds of ideas. Thanks.

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Angella S. August 26, 2017 at 1:12 pm
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Recently went vegan, and miss my morning routine of eggs and savory breakfasts. When I saw this recipe I was thrilled! I just made it and it is amazing! I topped it with beans, roasted tomatoes, cilantro and garlic sauce. Hits the spot! Plus I think all ingredients this was less than $3 a serving!!! Thank you!!!

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JoAnn September 2, 2017 at 4:53 pm

Do you have the Nutritional break down? Calories, carbs, etc? This sounds wonderful but I also have to watch my fat intake. Thank you.

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Angela Liddon September 5, 2017 at 12:11 pm

I’m sorry, I don’t, JoAnn. But you can use a free online tool like caloriecount.com or nutritiondata.com to get a calculation fairly easily, I think. I hope that helps!

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Lauren September 10, 2017 at 6:01 am

This is unreal. I have the world’s pickiest 3. 5 year old and he ate the whole thing. I like Onion and Sundried tomatoes for my filling. I also add some nooch into the batter.
I’ll be eating this daily. Thank you!

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Angela Liddon September 11, 2017 at 11:18 am

So glad to hear your little guy enjoys it, Lauren!

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Lena September 12, 2017 at 6:47 am

The pancake is really tasty and filling, I love it!! I wonder if it would work with buckwheat flour, what do you think?
:)

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Angela Liddon September 12, 2017 at 12:29 pm

Hey Lena, Oh that’s a good idea! I haven’t tried it myself yet. I do know that buckwheat on its own can be a bit tricky to work with (it can be quite dense), so I’d be curious to know your results. If you try anything please let us know how it goes!

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Michel Grutter September 26, 2017 at 8:39 am
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This was delicious! Thanks so much I can’t wait to play with different add-ins.

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piknu September 30, 2017 at 1:02 am
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Look so good! I was wondering what to eat for breakfast tomorrow I saw your recipe. Thank you for sharing!

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Shannon October 11, 2017 at 5:54 pm
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Thank you for this incredible recipe! I have made one for the past 5 nights to go with my salad for a deliciously healthy and quick dinner. I enjoy the flexibility to play around with different vegetables. So far, jalapeno, green onion, and shredded carrot is my favorite combination.

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Angela (Oh She Glows) October 13, 2017 at 11:02 am

Hi Shannon, So happy this is such a hit! I love your jalapeno, green onion, and shredded carrot….yum! I think I’m going to try this with my pickled jalapeños.

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J. Michael January 6, 2018 at 2:00 pm

Shredded carrots?! That sounds amazing!

J. Michael
www.changeofseamery.blogspot.com

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Michelle November 11, 2017 at 7:51 pm

Holy yum-o-rama! I made this for lunch today I added some cumin to the mix and my veggies were shredded carrot, green onion, sliced radish and corn. I par cooked those then added to the batter. I topped with cilantro, sliced radish, avocado and a hummus salsa. This was the bomb!!! It was really filling and satisfying.

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Angela (Oh She Glows) November 12, 2017 at 7:58 am

Hey Michelle, That sounds divine! Love those add-ins…I’ll have to try it next time. It’s been too long since I’ve made this!

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steph December 17, 2017 at 11:00 pm

Hi!!! this looks delicious ! I was wondering the nutrition info on 1 of these ? or at least approximate calories?

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Angela (Oh She Glows) December 18, 2017 at 7:52 am

Hey Steph, I’m sorry, but I don’t have the nutritional info, but I looked on the chickpea flour package and 1/4 cup has 120 cals and 7 grams of protein. So these pancakes would have 240 cals, 14 g protein for the base, plus whatever veggies or toppings you add on. Hope this helps!

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J. Michael January 6, 2018 at 1:58 pm
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LOVED THIS! Can’t wait to try it again with more then just avocado. I love savory foods and I’ve been looking for a nice vegan breakfast that doesn’t include bread or loads of sugar. I added a little more seasoning to the batter…garlic powder and pepper. Will be making again.

Thank you!

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Elizabeth January 7, 2018 at 12:59 pm
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So good! Mine didn’t flip in one piece but I think my pan wasn’t hot enough and I rushed it. Avocado and Cholula were my only toppings. I’m going to try it with maple syrup and blueberries instead of red pepper flakes and vegetables.

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Samantha January 12, 2018 at 9:03 am

I like using coconut milk instead of water for my chickpea pancakes. Gives it a little extra volume, pancakes aren’t as dense. 😊

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L January 17, 2018 at 8:52 pm
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Hi we have tried this recipe twice now – but the pancake breaks apart in the fry pan when you try to flip it over and it sticks really badly to the bottom of the pan. We eat it anyway and it tastes good – but if someone could please help with some advise on how to make this as pictured. I did read where it said “To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter.” We don’t have a sprayer, but we did use a lot of olive oil, even more the second time and it still stuck horribly. Any help would be very appreciated as I otherwise really like this recipe.

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Angela (Oh She Glows) January 18, 2018 at 7:41 am

Hey L, Oh I’m so sorry you had sticking issues! That is so frustrating. I think the pan used can really make or break this recipe unfortunately. An eco-friendly non-stick skillet or even a well seasoned cast iron are probably your best bets.

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Doug March 11, 2018 at 1:09 pm
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Made it, and folded it over some spinach which had been thawed and all the water pressed out. Yum.

A few tips. I doubled the recipe to feed two very hungry people and the dry ingredients didn’t seem to scale up to make it thick enough so I ended up adding a bit more chickpea flour. I went by what I would expect regular pancake batter to look like.

Also, I used two pans so I could cook two at once — one nonstick and one regular — and the nonstick worked out perfectly. The regular, despite plenty of oil, stuck and became a chickpea scramble instead. So try to use a nonstick. Also, I added a tablespoon or so of nutritional yeast, highly recommended for a cheesier flavor.

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Angela (Oh She Glows) March 13, 2018 at 8:20 am

Hey Doug, I love your addition of nutritional yeast…awesome idea. And I totally agree about using a nonstick. Really makes life a lot easier for this kind of recipe. Thanks for your feedback!

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naleśniki April 4, 2018 at 8:06 am
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I am curious, why the use of garlic powder and not fresh garlic?

thank you

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Angela (Oh She Glows) April 4, 2018 at 2:50 pm

Hey naleśniki, just for convenience in the morning, but you can absolutely use fresh if you prefer! :)

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Renee May 21, 2018 at 12:10 pm
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This is one of my all-time favorite breakfast recipes. Savory, hearty, and delicious. Everyone who I make this for loves this recipe. It’s so easy and so good!

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Angela (Oh She Glows) May 22, 2018 at 6:38 am

Thanks Renee!

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christine June 2, 2018 at 5:26 pm
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must say this was yummy i added nutritonal yeast and some of my dehydrated veggies yum yum yum ….. thankyou you time on making this is appreciated.

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Jess @ Allore foodies June 10, 2018 at 9:55 am

The batter looks so deliciously light! Thank you for sharing Angela.
A healthy vegan breakfast is something I can definitely look forward to.

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