Savory Chickpea Pancake – Flatbread (GF)
This Chickpea Flour Pancake is packed with assorted veggies and savory spices for a deliciously healthy anytime snack or meal!
The chickpea pancake, aka chickpea omelette or Socca, is the perfect way to enjoy a savory and filling pancake any time of day!
Why We Love This Recipe!
Chickpea flour contains 110 calories per 1/4 cup of flour, and boosts 6 grams of protein and 5 grams of fiber. Just one of these pancakes uses 1/3 cup flour so you’re getting 9 grams of protein and about 7 grams of fiber per serving. That’s not bad at all!
Chickpea pancakes are gluten-free and grain-free, and one of those great vegan dishes that will stay with you. Filled with vegetables and spices of your choice, it will leave you satisfied and ready to tackle your day!
Eat your chickpea flour pancake with a fork, or pull it apart like flatbread. I especially love eating mine with hummus, either spread on top or pulling it apart for dipping. And a little Sriracha never hurts either!
Ingredients You’ll Need
In this recipe, chickpea flour is mixed with spices, leavening agent, lemon, and veggies, creating a hearty savory chickpea pancake that’s both gluten-free and delicious!
Here is everything you will need:
The Base
- Chickpea flour – Aka, besan, gram, chana, garbanzo bean, or cici flour is a great source of protein and fiber.
- Spices – These include cumin, turmeric, and garlic powder.
- Baking soda – You can do without this ingredient if you like.
- Salt
- Lemon
The Filling
Fill your chickpea pancake with whatever you have handy, or pick up some favorite ingredients to make this extra special for yourself, friends, and family.
Mix and match any of these ingredients:
- Greens – Kale, spinach, arugula, chard, dandelions, parsley or cilantro.
- Veggies (slice, dice, or grate any of the following) – Scallions, onion, shallots, garlic, tomatoes or sun-dried tomatoes, mushrooms, zucchini, bell peppers, carrots, jalapenos, asparagus, broccoli, peas, green chilies, and more.
- Spices – Garam masala, cayenne, garlic powder, cumin, red pepper flakes, thyme, nutritional yeast, cracked pepper, curry, coriander, ground chipotle, summer savory, and more.
- Toppings – Hummus, salsa, avocado, harissa, sweet chili sauce, or hot sauce all come to mind.
I’m sure you will come up with some great versions of this chickpea pancake!
How To Make Savory Chickpea Pancake
- Combine the flour, water, baking soda, optional turmeric, cumin, garlic powder, and salt to taste in a mixing bowl. Mix well making sure all the flour lumps are gone.
- Add in the lemon and stir, the batter will rise and foam a bit, but this is normal.
- Add in the veggies and combine thoroughly.
- Pour 1/2 of the mixture onto a preheated skillet or griddle (I recommend using a griddle for ease).
Pro tip: Use your spatula to move the veggies around and flatten areas as needed. If needed, make your pancake round by gently pushing in the edges. There may be times when it appears that you have more veggies than batter, but don’t panic because the batter will puff up from the baking soda and fill in making it look fluffy and full.
- Cook for 5 minutes, flip, and cook another 5 – 7 minutes, making sure the batter cooks throughout.
And now your chickpea pancake is ready to enjoy!
How To Store Leftovers
Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. You can reheat in the toaster oven or microwave.
Serving Suggestions
Serve with your choice of condiments and topping. Here are a few of my favorite options:
- Add a dollop of Avocado Hummus, Classic Hummus, or Simple White Bean Hummus.
- Top with a drizzle of Sriracha, Sriracha Cashew Cream, or a pinch of red pepper flakes for a dose of heat.
- Serve with sliced avocado for creaminess.
- Top with chopped fresh herbs like cilantro, parsley, or chives.
- Serve with this simple Tofu Scramble and/or Breakfast Potatoes.
- Pair fresh fruits like grapes and berries or this Cherry-Berry Fruit Salad.
More Ways To Use Chickpeas!
- Socca (Simple Flatbread)
- Favorite Hummus
- Mini Chickpea Flour Frittatas
- Balela Salad
- Quick & Easy Chickpea Tacos
If you try this savory chickpea pancake recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintSAVORY CHICKPEA PANCAKE (GF)
Gluten free, healthy and filling, this delicious savory chickpea pancake is perfect anytime of day. Filled with veggies of choice, all you need is one!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast, Brunch, Entree
- Method: griddle
- Cuisine: Vegan
Ingredients
- 2/3 cup chickpea flour (aka garbanzo bean or besan)
- 2/3 cup water
- 1/2 heaping teaspoon baking soda (can be optional)
- pinch of turmeric (will give it a yellow color), optional
- 1/2 teaspoon cumin, or to taste
- 1/4 teaspoon garlic powder
- mineral salt, to taste
- juice of 1/2 small lemon or 1 teaspoon apple cider vinegar
Add-ins:
- 2/3 cup greens (kale or spinach), julienned and loosely packed
- small handful mushrooms, thinly sliced
- 1/2 shallot, finely diced
- 7 grape tomatoes, halved or quartered depending on the size
Instructions
Preheat griddle on medium.
Mix: In a medium size bowl, combine flour, water, baking soda, optional turmeric, cumin, garlic powder and salt to taste. Mix well ensuring all the flour lumps are gone. Add in lemon, stir and you will notice the batter rise and foam a bit. Add in veggies and combine thoroughly. (Note: I don’t really measure the vegetables, so this is an approximation)
Cook: Pour 1/2 of the mixture onto the preheated griddle or skillet. You can use your spatula to move the veggies around and flatten as needed if they are piled up in areas. Also you can help make your pancake round by gently pushing in the edges where needed. There may be times when it appears that you have more veggies than batter, don’t panic….in a few minutes the batter will puff up from the baking soda and fill in making it look fluffy and full. Let cook for 5 minutes. Flip and cook another 5 – 7 minutes, making sure the batter cooks throughout.
Serve with your choice of condiments. A thinned hummus would also be great! Pairs well with fresh fruit on the side.
Makes 2 pancakes
Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the toaster oven or microwave.
Notes
Try mixing and matching any of the following…
- Greens – kale, spinach, arugula, chard, dandelions, parsley or cilantro.
- Other veggies (slice, dice or grate any of the following) – scallions, onion, shallots, garlic, tomatoes or sun-dried tomatoes, mushrooms, zucchini, bell peppers, carrots, jalapenos, asparagus, broccoli, peas, green chilies, etc…
- Spices – garam masala, cayenne, garlic powder, cumin, red pepper flakes, thyme, nutritional yeast, cracked pepper, curry, coriander, ground chipotle, summer savory, etc…
- Toppings – hummus, salsa, avocado, harissa, sweet chili sauce or hot sauce all come to mind.
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Hi do you need to pre fry the fillings? Ie mushrooms capsicums onions
Thanks
Kim
No need to cook the veggies beforehand, they will cook in the flatbread. But feel free to saute them beforehand if you prefer. Enjoy!
This recipe was amazing! I added chopped spinach, mushrooms and red pepper and avocado and micro greens salad on the side!
So simple and delicious! I love a savoury breakfast. Thank you for the recipe!
I’d like to try this but I only have whole wheat flour right now. Can I use whole wheat flour instead?
Although I’ve never tried it, you should be able to use whole wheat flour with good results! Do let us know how it goes, it’ll be helpful to others. Enjoy!
The southern French, Spanish, and italians have been making kinda crepes with this flour for long time now. Some observations. You should rest the batter for at least 30 minutes, this type of flour need to hydrate. Do this and add olive oil into the mix. I recommended will bring out the nutty tones and introduce a slight creamy flavour. I recommend broiling it in a hot pan rather than frying also.
I made these with only sautéed green onions as the vegetable and swapped in ground ginger powder and sesame seed oil to replace the garlic powder and basil. It’s amazing! Thank you for inspiring me to use what I had in the kitchen. I paired it with mashed Japanese yam and green jasmine tea. It’s an incredibly delightful relief thanks to your post.
I love your take on this, sounds delicious!
This was so good! Best breakfast ever! Thank you for the recipe
Update: the oil didn’t work either, unfortunately. The batter still stuck horribly.
You may need to cook at a lower temperature and for longer. That should help!