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SAVORY CHICKPEA PANCAKE – FLATBREAD (GF)

Chickpea Pancake – Gluten free, healthy and filling, this veggie filled chickpea flour pancake is savory, delicious and perfect anytime of day!

top down view of savory chickpea pancake on a white plate with items surrounding.

The chickpea pancake, aka chickpea omelette or Socca, is a great way to enjoy a savory and filling pancake any time of day!

Chickpea flour contains 110 calories per 1/4 cup of flour and boosts 6 grams of protein while offering 5 grams of fiber. 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. Not bad at all!

Gluten and grain free, chickpea pancakes are 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 my mine with hummus, either spread on top or pulling it apart for dipping. And a little sriracha never hurts either!

top down view of ingredients used to make savory chickpea flour pancakes.

Ingredients You’ll Need

In this recipe, chickpea flour is mixed with spices, leavening agent, lemon and veggies, creating a wonderfully filling gluten free savory chickpea pancake to enjoy any time of day!

Here is everything you will need:

The Base

  • Chickpea flour – (aka, besan, gram, chana, garbanzo bean or cici flour), and is a great source of protein and fiber.
  • Cumin
  • Garlic powder
  • Baking soda – you can do without this if you like
  • Turmeric
  • Salt
  • Lemon

The Filling

Fill your pancake with whatever you have handy or plan on picking up some special 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!

top down view showing the process of making savory chickpea pancake batter.

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, you’ll notice the batter rise and foam a bit, this is normal.

side by side photos showing the process of adding veggies to chickpea pancake batter.

  • Add in the veggies and combine thoroughly.

top down view of veggie filled chickpea pancake batter added to a hot skillet.

  • Pour 1/2 of the mixture onto preheated skillet or griddle (I recommend using a griddle for ease).
Pro tip: 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.

top down view of veggie filled savory chickpea pancake in a skillet ready to be flipped.

  • 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!

top down view of freshly made gluten free chickpea pancake in a cast iron skillet.

How To Store Leftovers

Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the toaster oven or microwave.

Serving Suggestions

Serve with your choice of condiments and topping. Here are few of my favorite options:

top down view of savory chickpea pancake on a white plate with fork.

More Ways To Use Chickpeas

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.

Print

SAVORY 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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Breakfast, Brunch, Entree
  • Method: griddle
  • Cuisine: Vegan

Ingredients

Scale
  • 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.

Keywords: chickpea pancake, savory chickpea pancake, chickpea pancake recipe

Updated: Savory Chickpea Pancake was originally published in May 2013. It has been retested and updated with new photos and helpful tips in February 2020. Recipe has stayed the same and is still delicious!

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42 Comments

  1. I’d like to try this but I only have whole wheat flour right now. Can I use whole wheat flour instead?

    1. Julie | The Simple Veganista says:

      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!

  2. Pandupando says:

    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.

  3. 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.

    1. Julie | The Simple Veganista says:

      I love your take on this, sounds delicious!

  4. This was so good! Best breakfast ever! Thank you for the recipe

  5. What’s the apple cider vinegar for?

    1. Julie | The Simple Veganista says:

      Great question, Vanessa! The acid, lemon or apple cider vinegar, will react with the baking soda, adding fluffiness to the pancakes.

  6. Update: the oil didn’t work either, unfortunately. The batter still stuck horribly.

    1. Julie | The Simple Veganista says:

      You may need to cook at a lower temperature and for longer. That should help!

  7. 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?

    1. Julie | The Simple Veganista says:

      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.

    2. 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 :)

  8. Mishelle Tallent says:

    These look delicious!!
    Your nutritional facts says 38.8 grams of sugar. That must be a mistake. :)
    Can’t wait to try these!!

    1. Julie | The Simple Veganista says:

      Thanks for bringing that to my attention! It’s fixed and down to 5.8 grams, big difference. Enjoy :)

  9. 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. :)

    1. Julie | The Simple Veganista says:

      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.

  10. 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!

    1. Julie | The Simple Veganista says:

      Yes, you can leave the baking baking soda or baking powder out.

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