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

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


*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.


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


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.




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!


4.9 from 72 reviews

Jumbo Chickpea Pancake

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


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.

1 large or 2 smaller
Prep time
Cook time


  • 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)


  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.

Nutrition Information


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.


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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{ 15 comments… read them below or add one }

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Eve July 17, 2018 at 8:35 am

Hi Angela,
I regularly make socca and put a batch together. Same old recipe but this time the batter turned weird- it separated and became very elastic with watery liquid at the bottom of the bowl. This is all new for me. Any ideas as to why? Was the flour rancid? I’m going to try to cook a bit for a taste but will probably scrap this batter. Weird. Thanks for any help.


Angela (Oh She Glows) July 19, 2018 at 11:54 am

Hey Eve, Oh that’s strange for sure! I’m not sure but yes maybe the flour could’ve been bad? If you try it again I’d love to hear how it goes :)


Jules August 5, 2018 at 11:46 am

This recipe is RIDICULOUS. It has been my daily lunch since the first day I made it. Topped with mashed avocado and hummus, it is out of this world! One thing I love about Angela’s recipes is that it it the only blog where I never have to make tweaks to recipes. Usually blog or book recipes are too dry, to soggy, not enough spice etc. Never change a thing with her recipes, they will turn out perfect every time.


Angela (Oh She Glows) August 5, 2018 at 5:40 pm

Aww thank you Jules! Your comment totally made my day. :)


Kelsey August 8, 2018 at 5:40 pm
Recipe Rating:

How would I keep it somewhat crispy if I packed it for lunch?? I’ve made it before and Loved it fresh, but when I packed it for lunch it got soggy :(


Angela (Oh She Glows) August 9, 2018 at 7:03 am

Hey Kelsey, Oh that’s a tough one! I’ve found that they are best fresh too. My only thought is that if you have a toaster oven accessible at work or school that could do the trick.


Suhashini August 24, 2018 at 2:42 pm
Recipe Rating:

Thank you, Angela! This recipe is like having instant crepe mix, quicker to make than true socca. I often crave something quick and savoury, and this hits the spot without any wheat flour. The pancakes taste a bit like they’re filled with potato, (a food I love but can’t eat), depending on how thick I make them. For camping, I mixed up a quadruple batch of the dry ingredients in advance, and just added water. I tweaked the spices a bit to make up for not having the fresh ingredients. I kept the garlic powder and chile flakes, and added onion powder, turmeric and nigella seeds. It would be great with curries, I think. I’m going to keep a large amount of the dry mix already made up for quick meals!


Angela (Oh She Glows) September 4, 2018 at 9:06 am

Hey Suhashini, wow, I love your idea of prepping the mix in advance for camping! Your tweaks to the spices sound awesome too. Thank you!


Lindsay A September 18, 2018 at 7:09 pm
Recipe Rating:

I love this recipe but I make them in my belgian waffle maker and top it with a pesto sauce and kale chips!


Angela (Oh She Glows) September 19, 2018 at 10:27 am

Hey Lindsay, oh I love your idea of trying the chickpea pancake in a waffle maker! So glad you enjoy the recipe.


Amy G October 9, 2018 at 10:15 am
Recipe Rating:

I have made this recipe three times and it always gets rave reviews! My favorite take was the most recent making when I added a Tablespoon of toasted sesame seed oil and a half teaspoon of curry spice to the mix. It was delish. I do want to warn that if you don’t keep them on the heat long enough, it will taste a little floury, but it isn’t too bad. I have used all kinds of veggies that were in the fridge and it seems any really work well.

I can think of lots of ways to present this type of pancake…if you want meat in it, it seems you could add some chicken or whatever on top of the raw batter when you put it in the pan. It would be a delish filling, inexpensive lunch.


Carmen November 8, 2018 at 12:50 pm

Do you think these could be prepared in bulk in advance and heated up daily for a quick on the go breakfast?


Angela (Oh She Glows) November 9, 2018 at 11:40 am

Hey Carmen, Oh interesting idea! I haven’t tried making these in bulk before so I’m not exactly sure, but if you try anything please let us know how it goes. :) I would imagine they freeze okay so you might be able to stock some in the freezer and thaw overnight in the fridge as needed…then reheat in a skillet?


Deborah Brancheau November 28, 2018 at 3:35 pm

Do you have the nutritional information for this? It looks amazing!


Angela (Oh She Glows) November 30, 2018 at 8:59 am

Hey Deborah, thank you! The nutritional info for this recipe is as follows:
Serving Size 1 of 2 servings (approx. 1 small pancake) | Calories 100 calories | Total Fat 1.5 grams | Saturated Fat 0 grams | Sodium 270 milligrams | Total Carbohydrates 15 grams | Fiber 3 grams | Sugar 4 grams | Protein 5 grams | (Recipe makes 1 large or 2 small pancakes)

Hope that helps! I’d love to hear what you think if you try the pancake :)


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