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 – This flour is made from white garbanzo beans and can be found in local grocery stores or ordered online (affiliate link).
- 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 white garbanzo bean flour)
- 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 there – this was sadly an epic fail for me – the batter stuck horribly to the pan. I had to throw the whole thing out. I don’t use Teflon pans because they’re toxic. I use Corningware – any suggestions to prevent stick? Oil?
So sorry to hear Aeriade. I’m not sure what could have happened. I’ll have to revisit this recipe and do some testing. Thanks for letting me know! Once I’ve tested it, I’ll comment on here again to keep you posted.
Try putting the batter on bare pan (WithOut oil or butter) when you start with your first pancake. This trick usually works for us when we make dosa – thin crepes made from rice and grain batter. Remember to make limited quantity and the pan shouldn’t be very hot when you spread the pancake. Hope this helps. Let us know :)
Is it possible to make the batter ahead of time (refrigerate) and cook the next day? I’m looking for a quick and easy breakfast solution for an anti-inflammatory diet I’m embarking on for the next 30 days. Btw, love your blog. You sparked a healthy change in the way I approach food. :)
Yes, you can make the batter ahead of time, just do not add the baking soda or mix-ins until ready to cook. Will be fine for 2 days or so in the refrigerator.
Is there anything that can be subbed for baking powder or can I just leave it out?
The base recipe is the flour and water?
I can’t have a lot of the spices and veg so just thought to use the basic recipe if possible.
I’m new to all this so please excuse if these are silly questions!
Yes, you can leave the baking baking soda or baking powder out.
Hi Julie, I am enjoying very much of your website, thank you for sharing all of your great recepies, I have tried to make chickpeas crep, instead of water I put rice milk and avocado for unifying all the ingreadients, but it was so soft that I couln't turn it , it broke. Do you think it is important to put baking soda? and liquid has to be water? I would appreciate your opinion. Thank you!
I would maybe suggest using a bit more flour, that might help. Honestly, I've never made crepes before so I would recommend searching the web for a few recipes and giving those a try. Baking soda would be a help as well, so add 1 teaspoon to the mix. Water or rice milk should be fine. Hope that helps. Cheers :)
Hi Julie. I am loving your website! I made your raw mushroom nut meat the other night and it was awesome! Thanks. Do you know the function of the lemon juice in this pudla? I made one previously and loved the taste, but the lemon really acvtivated my refux, so I'd like to leave it out. Any low acid substitution ideas? Cheers, Arianna
Hi Arianna, you can use 1 teaspoon apple cider vinegar or you can omit it altogeter as it won't make much of a difference. I'm so glad you liked the nut meat, it is delicious! Thank you for the great feed back. Cheers :)
Looks delicious! Love the recipe.
Wow! Yet another of your recipes that I love. I was worried as I was mixing it all together that there wasn't enough batter. It seemed to coat the veggies without leaving anything to make the pancake with, but nope, it worked out just fine! I could have stopped eating after the first one… but I didn't.
I'll admit that I put yogurt in addition to Sriracha on mine. I always feel so guilty when I use dairy on any of your recipes. :(
I love when I see your comments, your so adorable! Thank you! Enjoy whatever condiments you want…maybe one day you will find the perfect vegan yogurt. Hehe So glad you loved this. Cheers to another winner for Shanti :)
You can make a yogurt sauce from unsweetened soy. Add lemon, herbs, cumin, salt…many options. The same principal.
Thank you for sharing this recipe! I never had a gluten-free "chickpea" pancake (or flatbread).
I love socca bread, it's so good. This is another level adding in all kinds of your favorite veggies. You will love it too. :)
Love this idea! It sounds so wonderful!
It is wonderful! Let me know if you give a try.
Love this And great photos too. At theyogivegetarian.blogspot.co.uk we have posted variations of this a few times; latest one (last month) uses "flax egg" as well, which we found really lightens the texture.
Thank you! I like that idea, flax eggs would be a nice touch and extra nutrition. :)