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

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.

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!

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.

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.

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!

Thanks so much! Really yummy :o)

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

delicious recipe and photo. i like pancake

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!

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

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?

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.

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!!!

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

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!

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

This was delicious! Thanks so much I can’t wait to play with different add-ins.

Look so good! I was wondering what to eat for breakfast tomorrow I saw your recipe. Thank you for sharing!

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.

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.

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

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!

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.

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

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.

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.

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

thank you

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!

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.

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

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.

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.

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 :(

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!

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

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.

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

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

absolutely delicious ??

I wish mine looked that “neat” – LOL. I made this recipe x4 since I wanted leftovers for some breakfasts during the week. Very simple to make, easy instructions.
None of my pancakes came out the same or looked the same (that’s user error though). They weren’t easy to flip, but again – maybe that was just me? I tried several different times based on how the top looked (similar to how a normal pancake cooks).
Aside from that, it’s a tasty and filling breakfast option!

I’m late to the chickpea pancake party, I know, but I’m making up for lost time…. I’ve made this twice in three days: the first time, according to the recipe save for the use of a crushed garlic clove rather than powderaddition of coriander leaf; and the second, with the addition of a handful of finely chopped baby spinach. Today’s was eaten with a butternut hummus and salad/salsa thing of grilled eggplant, courgette and tomatoes.

I’m now imagining a leek and spinach version. Perhaps that will be dinner…

Hi,
I’ve made this loads of times and it’s delicious but mine never looks like yours in the photos. mine just turns out completely smooth, crusty, and with no air bubbles or fluffiness at all. I whisk it like mad until there’s loads of air bubbles so I don’t know what’s going wrong. It also comes out really thin and fragile and I even use a smaller pan than you! Have you got any suggestions?
Thanks

When I was macrobiotic and (still) lived in Brazil, I frequently ate at the restaurant of the Macrobiotic Society. They used to make this kind of “pudding” with chickpea flour. I loved it so much I figured out how to make it. I only recall that I cooked chickpea flour in water, the way you do polenta. Then added salt and chopped scallions. I’d pour it into a long pan and once cooled, I’d cut it into cubes. It was divine.

Fantastic recipe! Thank you!

Hi,
I’ve been making chickpea pancakes for a few years now, similar to your recipe. Savoury or sweet. One favourite is chop a banana in the batter of chickpea flour, water, baking soda, then top with fruits and soy yoghurt. Makes a filling breakfast :)

I luuuuurve a chickpea pancake. If you want to have it slightly less grainy, leave your batter to rest for at least 10 minutes. It can stand for hours and only improves with the standing. Right, that’s my dinner for tonight!

I love this recipe! Have made it many times before but this morning decided to change it up because I didn’t have bell peppers so instead I added very finely chopped kale along with the scallions, as well as home veggie tofu cream cheese and more chopped kale on top! It was a delight! Thanks so much for this recipe, the only savory chickpea pancake I’ll make after many failed attempts with other recipes that came to have very offputting flavors.

This turned out great, and even my picky eater had a few bites. I would consider calling it hushpuppies instead of pancakes. Hush puppies are a fried onion and flour mix, which I had to give up to live healthier. I love finding this alternative! Thank you for a flexible and delicious recipe.

In your preamble u say 1 large pancake has at least 14 g protein. The nutritional info says 5g each for 2 pancakes. Where has the other 4-5 g gone?

We tried this recipe last night with Mexican toppings- beans, tomatoes, salsa, avocado, and cashew creme. It was delicious, and I even had it for lunch again today, and the pancake wasn’t soggy. We’ll be making this again!