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These vegan chickpea pancakes are so good, quick to make, perfect for breakfast, lunch or dinner. You can add anything to the base or on top. They are filling and healthy, high in protein and gluten-free. You just mix together the flour and water, then cook both sides for 5-5 minutes. So easy!
Growing up we always ate pancakes. The Hungarian type is similar to the french crepes and we mainly ate it sweet. With jam, nutella or lemony quark. It was/is my dad’s favorite, so anytime my mom asked us, what we would like to eat he said pancakes. All the time. And anybody wanted to be nice to him made pancakes for him. All the time….I did and do like sweet pancakes, but I was never crazy about them. It’s okay to eat one, but that’s it for me. I remember I was in elementary school or so when I discovered savory pancakes. We had some leftover pancakes in the fridge, but I felt I couldn’t eat anything sweet. So I started to put cheese and veggies on the plane pancakes and it was a whole new world…a new fantastic point of view…Later I discovered many different style pancakes and I love them all! Then came the chickpea flour and it made things even better.
You can make 3-4 small pancakes or 2 large ones and add whatever toppings you fancy. My favourites are:
- Guacamole + Tomato salsa + Corn
- Pesto + Shaved carrots + Pine nuts
- Roasted vegetables + Tofu feta cheese
- Cashew creme + Asparagus + Lemon zest
- Mushrooms + Arugula
- Spinach + Berries
- Hummus + Any veggies
- Olives + Roasted aubergine
- Sun-dried tomato sauce + Herbs
Chickpea Pancakes with Sun-Dried Tomato Sauce
- Total Time: 15 mins
- Yield: 3 small pancakes 1x
Ingredients
- 1 cup of chickpea flour
- 1 cup of water
- 1 tsp backing powder
- 1 tbsp basil or oregano
- 1 tsp olive oil (optional)
- salt, pepper, chili
- for the tomato sauce
- 5 sun-dried tomatoes
- 10 cherry tomatoes
- 1 clove of garlic
- handful of fresh basil
Instructions
- Mix together flour, water, baking powder and spices in a small bowl. Whisk well until no clumps remain.
- Use a non stick skillet or heat olive oil in a small pan and add 1/3 of the mixture and spread it out. Cook both side for 5 minutes or until not sticky anymore.
- While the pancakes are cooking add the tomatoes, sun-dried tomatoes, basil and garlic to a food processor and blend until smooth. Serve the pancakes warm with the tomato sauce and toppings of your choice. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan
I love savory pancakes Evi! These look divine! I can’t wait to try this recipe. Thank you!
Thanks, Linda, I hope you will like them. So easy to make 🙂
These are the pancakes for my taste, can’t wait to try these 😉 !
Let me know if you like them, Florian 😉
These look fabulous, Evi! Chicpea flour pancakes are very common in India. And a version made with chopped tomatoes in the batter, called Tomato Omelette is also very popular and available even in restaurants.
Your style of plating and serving makes it totally gourmet! I love all the different topics you mentioned.
If you want an Indian touch, my Madras Tomato Chutney would go very well here 🙂
Wow, thanks for these ideas! I am a bit jealous now you said it’s something you can even get in restaurants there 🙂
This tomato chutney sounds amazing, can’t wait it try that out!
Evi, do you know if the chickpea pancakes can be made in the oven?
Hey Samantha,
this mixture is kind of liquid, so you wouldn’t be able to form pancakes on a baking tray. But if you use a baking form, something like a pie or cake form, it will be good. Or use a bit less water, so it forms a thicker dough.
I’ve also tried to bake them before, it turns out amazing in the oven, but you have to let the batter set for at least 3-4 hours, so it gets thicker. I baked the small and thin pancakes/pizzas on very high temperature for 10-20 minutes.
Here is the recipe: https://greenevi.com/chickpea-pizza-crust/
Good luck, I hope it will work 😉
Thank you! I’m going to give it a try in the oven and I’m definitely going to try your chickpea pizza crust 🙂
Let me know, if you liked it 😉
Perfect pancake recipe, Evi – I will definitely try to make it, with feta + olives + aubergine topping, its the combination I usually put on a pizza and I love it!
Oh, I love that combination too! I hope you’ll like it 😉
These looks sooo good! Love all the fresh herbs and the different topping suggestions!
Thanks, Sofia 🙂