Breakfast - Chickpea flour pancakes vegan savory recipes

Author: Erik Walters

For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Vegan Gluten-free Savory Chickpea Flour Veggie Pancakes studded with fresh herbs and veggies as well as some secret ingredients that make these egg-less pancakes taste super savory!

SAVORY CHICKPEA PANCAKE (GF)
Vegan Chickpea flour Pancakes
Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich
Simple, Savory Chickpea Pancake Recipe
Are chickpea pancakes healthy?
What do chickpea pancakes taste like?
Can you use chickpea flour for baking?
How do you use besan flour?

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!
Provided by: Julie | The Simple Veganista
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Vegan
Number of ingredients: 12

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
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

Nutrition:

Serving Size: 1 pancake

How to cook:

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: Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast, Ingredients · 1 green onion, finely chopped (about 1/4 cup) · 1/4 cup finely chopped red pepper · 1/2 cup chickpea flour (also known as garbanzo

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vegan savory chickpea flour pancakes or patties savory chickpea flour pancakes or patties chickpea flour pancakes vegan savory simple savory chickpea pancake recipe

Chickpea Flour Pancakes | High Protein & Vegan!

Auuuu yesss! A savory Indian-inspired pancake begging to be eaten with pickles and chutneys
Duration: 4:28

Easy, 8-Ingredients Chickpea Flour Pancake (Vegan)

8 ingredients Savory Besan Pancake makes an incredible breakfast/brunch idea. So delicious Duration: 3:01

Chickpea flour Pancakes. Savory breakfast or snack

Chickpea flour Pancakes. Savory breakfast or snack | Vegan Richa Recipes. 1,369 views1.3K Duration: 0:30

Vegan Chickpea flour Pancakes

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)
Provided by: Vegan Richa
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Glutenfree,Indian,Vegan
Number of ingredients: 12

Ingredients:

1 cup chickpea flour (garbanzo bean flour, or besan (gram flour))
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds (ajwain or cumin seeds)
1/2 cup finely chopped red onion
1 hot green chile (finely chopped (remove seeds to reduce heat))
1/4 cup packed chopped cilantro
1 to 2 tablespoons + 1 teaspoon safflower oil (divided)
1/2 cup shredded zucchini or other vegetables (optional)
1/8 tsp Indian Black Salt (kala namak)

Nutrition:

How to cook:

In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

Notes: Chickpea Pancakes with Avocado Sauce (vegan), Ingredients ; 1/4 red onion, chopped ; 1/2 bell pepper, chopped ; 1 cup tomatoes, chopped (about 1 Roma tomato) ; 2–3 cups spinach, chopped ; 2 cups chickpea flour

Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich

Vegan Gluten-free Savory Chickpea Flour Veggie Pancakes studded with fresh herbs and veggies as well as some secret ingredients that make these egg-less pancakes taste super savory! Serve as a sandwich or as they are with some dips and chutneys. Nutfree Soyfree
Provided by: Vegan Richa
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

1 1/2 - 2 cups finely chopped vegetables ( such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc)
1/4 cup chopped cilantro ( or use other herbs such as parsley or basil)
1/4 teaspoon turmeric (optional )
1/4 teaspoon black pepper
1/2 teaspoon salt (or use kala namak which is Indian sulfur salt for eggy flavor)
1 cup chickpea flour (or 1 1/4 cup besan (gram flour) )
2 tablespoons rice flour (or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour )
1/4 teaspoon baking soda
1 cup water
oil as needed
1/2 cup vegan cheese shreds
1/2 cup finely chopped greens such as spinach or chard

Nutrition:

How to cook:

Chop your vegetables really finely, or add them to a food processor and process until the mixture is evenly chopped mixture. Add this to a bowl.
In another bowl, combine the chickpea flour, rice flour, salt, spices, and baking soda and mix well.
Add the dry to the bowl with the vegetables and toss well. Then add water and mix well until none of the dry flour is left. Fold in additions such as vegan cheese or greens.
Let the mixture sit for 5 minutes. Then make thick pancakes. Heat a skillet over medium heat.
Add a little bit of oil and once the skillet is hot, spread the mixture on the skillet and cook 3-4 minutes per side until golden on each side.
Serve these as is with some chutneys or dips or make a breakfast sandwich topped with some vegan mayo or the vegan hollandaise! and some sliced tomatoes , vegan bacon and other additions of choice.

Notes: Savory Chickpea Flour Pancakes (Hi-Protein, Gluten-Free), Ingredients · 1 cup chickpea flour (a.k.a. garbanzo bean flour) · 1/4 tsp cumin powder · 1/4 tsp turmeric powder · 1/2 tsp granulated garlic

Simple, Savory Chickpea Pancake Recipe

These scrumptious, savory chickpea pancakes are packed with loads of veggies and are super easy to make. They are gluten free, oil free friendly, dairy free, grain free, egg free, totally plant based and totally delicious! Don't forget the sauce for drizzling!
Provided by: Tracy Halasz
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Vegan
Number of ingredients: 16

Ingredients:

1 tablespoon oil (optional for pan)
1-2 cups veggies (mushrooms, onions, peppers)*
handful spinach, rough chop
1/4 - 1/2 cup black beans
1/2 cup cashew cream or sauce of choice
tomato, avocado, green onions, cilantro chopped
1 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon garlic powder, to taste
1 teaspoon onion powder, to taste
1-3 teaspoons dried oregano, to taste
salt & pepper, to taste
3/4 - 1 cup water
hemp hearts
pinch+ hot pepper flakes
drizzle sriracha hot sauce

How to cook:

Vegetable Filling
Warm oil in a medium size skillet over medium-high heat. (If oil-free, use a non-stick pan.)
Sauté mushrooms, onions, and red peppers until soft and starting to caramelize (4-5 minutes).
Add a handful of chopped spinach and black beans right at the end and stir until the greens wilted. Transfer to a bowl. Wipe out pan.
If using leftover veggies, skip the sauteing, chop the veg and add to batter.
Toppings
Prepare toppings - chop tomatoes, slice green onions, dice avocados, and chop cilantro. Set aside.
Drizzling Sauce
Make cashew cream or sauce of your choice - try smoky option.Another family favorite is Sweet and Spicy Tahini Sauce
Chickpea Pancake Batter
Meanwhile, mix chickpea flour, nutritional yeast, spices (garlic powder, onion powder, dry oregano, s&p) in a medium bowl. Add 3/4 cup water* and whisk until fully incorporated. If too thick, add a tablespoon at a time until desired consistency is met (pancake batter).
Stir in the sautéed (or leftover) veggies and beans.
Cooking Crispy Pancakes
Heat oil in skillet on medium high with 1 tablespoon oil. OR if oil free - leave oil out and use a non-stick pan.
Scoop the batter into 4 even pancakes in the hot pan - gently spreading slightly with the back of a spoon.
The size of the pan and how big you make each pancake will determine how many batches. (I made 2 batches with 3 pancakes in each)
Cook until brown and crispy (3-5 minutes). Flip and cook on other side. You may need to reduce the heat to medium if the pan is running too hot.
May need to add oil before frying additional batches.
To Serve
Serve the pancakes with the toppings (chopped tomatoes, green onions, avocado, cilantro), a sprinkle of hemp hearts and red pepper flakes, and a drizzle of cashew cream/sauce and sriracha.

Notes: Chickpea Flour Pancakes (Vegan & Gluten-free), Ingredients ; 1 cup chickpea flour ; 1 tsp baking powder ; 3/4 cup almond milk ; 1.5 tbsp maple syrup ; 1 tsp apple cider vinegar.