These vegan pancakes are full of protein and taste amazing. Similar to socca from France, or farinata from Italy, these pancakes are easy to make and fun for brunch, lunch, or dinner. Our savory chickpea pancakes are a delicious flavorful meal.
HEY, THANKS FOR THE CHICKPEA FLOUR RECIPE GIRLS!!!!!!! AM HEADING TO THE KITCHEN RIGHT NOW TO MAKE THESE FOR SUPPER!!
Thank you for your comment Cindelle!
★★★★★
Chickpea flour is a wonderful gluten-free protein-rich flour alternative. It's fun creating chickpea flour recipes like our Falafel Crackers , Tofu Fries and Cauliflower cheese fritters. Whipped up with eggs and olive oil,
What is Chickpea Flour?
A grain-free alternative flour, chickpea is made by grinding dried garbanzo beans after the hull has been removed. This flour has gained popularity as a gluten-free and egg substitute for vegan recipes. Chickpea flour is not the same as besan flour used in traditional Indian cuisine. They are both flours made with different varieties of chickpeas and they are not interchangeable since they need different amounts of water or liquid in recipes.
Ingredients for Chickpea Flour Pancakes
- Extra Virgin Olive Oil.
- Scallions. White and light green parts
- Garbanzo Bean Flour. Also called chickpea flour not to be confused with gram flour or besan.
- Baking Powder.
- Labneh. Is a rich strained milk yogurt. You can also use low-fat or full-fat Greek yogurt if you can't find labneh.
- Salt and Black Pepper.
- Eggs.
- Low-Fat Milk.
- Jarred Marinated Hot Cherry Peppers.
- Cooking Spray.
Ingredients For the Labneh Caper Dip
- Labneh. Or plain Greek Yogurt.
- Meyer Lemon Juice. You can use regular lemon as well. Freshly squeezed is best.
- Salt.
- Dijon Mustard.
- Drained Capers. Capers are salty, so add these first and then add salt to taste.
How to Make Chickpea Pancakes
Start by making the caper sauce. Chop your capers, then mix the ingredients for the sauce and put them in the refrigerator so that the flavors can meld while you make your pancakes.
Next, saute the scallions and set them aside. Then, mix the pancake batter, folding in the scallions at the end. Fry one and a half tablespoons of batter in a hot non-stick pan for a few minutes on each side. Serve hot and fresh.
Tips for Chickpea Pancakes
- These chickpea pancakes are best served hot and fresh from the skillet. Make the batter ahead of time and cook right before serving.
- Chickpea flour pancakes be reheated in a toaster if needed.
- Different types of chickpea flour may require more or less liquid. For this recipe, we used Bob's Red Mill chickpea flour. If you use besan, or gram flour which are made from a different type of chickpeas will require a different amount of liquid. We have not tested this recipe with besan and may require less liquid.
- Spread the batter on the skillet with the back of a spoon, it's easier than doing it with a spatula.
- Make sure each side if cooked well before flipping them, you don't want to eat raw chickpea flour.
Variations for Chickpea Flour Pancakes
- In addition to scallions, you can sauté and add other veggies as well. Zucchini, squash, and red peppers would all be lovely.
- Make a savory topping! Saute mushrooms, veggies, herbs, garlic, or greens and add your favorite cheese.
- Make the pancakes thin and large like a crepe and fold them as you would an omelet or a quesadilla.
- Hummus, avocado, cashew cream, or salsa would all be amazing with these pancakes!
- Play with the flavors of fresh herbs such as dill, cilantro, or parsley added directly to the pancake batter.
- Make a sweet version: leave out the scallions. Instead, add a sweetener such as maple syrup or honey, vanilla extract, and cinnamon to the labneh. Serve with berries, nut butter, peanut butter, or bananas.
- For a dairy-free version replace the milk with almond milk and labneh with dairy-free yogurt.
Frequently Asked Questions
Can I use canned chickpeas as flour?
No, chickpea flour is made from ground-dried chickpeas.
Are chickpea flour pancakes gluten-free?
Yes. This recipe does not have any ingredients containing gluten.
Can you freeze chickpea pancakes?
No. These pancakes are best consumed hot and fresh from the pan, we don't recommend freezing chickpea pancakes.
What should I eat with my savory chickpea pancakes?
These pancakes work well on their own or with a savory filling similar to what you would put in an omelet. If you want to add even more goodness to your meal, enjoy these chickpea flour pancakes with roasted cauliflower or Eggplant chickpea curry.
More Vegan Pancake Recipes
- Buckwheat Pancakes with Mangoes and Blueberries
- Vegan Whole Wheat Pancakes With Lemon Cashew Ricotta
- Gingerbread Vegan Waffles
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Savory Chickpea Pancakes with Labneh Sauce
- Total Time: 30 mins
- Yield: 25
- Diet: Vegetarian
Description
These vegan pancakes are full of protein and taste amazing. Similar to Socca from France, or Farinata from Italy, these pancakes are easy to make and fun for brunch, lunch, or dinner. Our savory chickpea pancakes are a delicious flavorful meal.
Ingredients
For the chickpea pancakes
- 3 tablespoon extra virgin olive oil
- 10 scallions, sliced, roots removed
- 2 cups garbanzo bean flour also called chickpea flour
- ½ teaspoon baking powder
- 1 cup Labneh, you can also use low-fat or full-fat Greek Yogurt
- 1 ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 eggs
- ½ cup low-fat milk
- 2 teaspoon jarred marinated hot cherry peppers
- Cooking spray
For the Labneh Caper Sauce
- ½ cup labneh or plain Greek Yogurt
- 2 teaspoon freshly squeezed Meyer lemon juice or regular lemon juice
- ⅛ teaspoon salt
- 1 teaspoon Dijon mustard
- 2 heaping teaspoon drained capers, chopped
Instructions
For the chickpea flour pancakes
- In a large nonstick skillet, saute scallions in 1 tablespoon of the olive oil for 5 minutes, golden and tender. Set aside
- In a large bowl, combine chickpea flour, baking powder, yogurt, salt, pepper, the remaining 2 tablespoons of olive oil, eggs, milk, and hot cherry peppers. Mix until well incorporated and then fold in the cooked scallions
- Heat a nonstick skillet and spray with cooking spray. Pour 1 ½ tablespoons of batter per pancake, flatten slightly, and cook at medium-low heat, 2-3 minutes per side.
- For the Labneh sauce whisk together yogurt, lemon juice, salt, and mustard, until smooth. Fold in capers and refrigerate until ready to serve
- Serve pancakes hot with Greek yogurt and caper sauce
Notes
- For a fluffier pancake separate the eggs, whip the egg whites to soft peaks and fold into the batter.
- These pancakes are better served freshly made. You can make the batter ahead of time and store it in the refrigerator for a day.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 pancake
- Calories: 76
- Sugar: 1.8 g
- Sodium: 205.7 mg
- Fat: 4.1 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 5.9 g
- Fiber: 0.9 g
- Protein: 4.1 g
- Cholesterol: 28.1 mg
cindele
HEY, THANKS FOR THE CHICKPEA FLOUR RECIPE GIRLS!!!!!!! AM HEADING TO THE KITCHEN RIGHT NOW TO MAKE THESE FOR SUPPER!!
Vicky & Ruth
Thank you Cindy! Remember that you can make the batter ahead and cook them right before serving! Please let us know what you think. Enjoy!!
dana
These look & sound WONderful - thanks for posting! Could they be made without eggs, maybe using a flax or chia gel substitute??
Vicky & Ruth
Yes, flax would work as an egg substitute. We used flax in our vegan corn cakes
and in our vegan double chocolate cake
dana
thanks - will give them a try tonight 🙂
Vicky & Ruth
Great ! let us know how they come out!
Christin@SpicySouthernKItchen
What a wonderful savory pancake recipe! I have never used chickpea flour.
Vicky & Ruth
That was our first time as well
Lokness @ The Missing Lokness
The pancakes look fantastic and tasty. The yogurt sauce also looks good. I have never used chickpea flour, but I want to buy some and make this now. 🙂
Vicky & Ruth
Thank you. Good opportunity to try chickpea flour!
Pamela @ Brooklyn Farm Girl
My husband would love these, have got to try them! Thank you!
Vicky & Ruth
My husband loved them!
Lee
Great pictures and the food taste even better
Vicky & Ruth
Thank you very much. I know you really enjoyed this recipe.
Kelly
Hehe, I find it hard to stick to a recipe too without altering it a little bit. These scallion pancakes look amazing and sound so good! And I would probably put that Greek yogurt caper sauce on so many dishes - delicious!
Vicky & Ruth
That's the fun part about cooking, making each recipe your own. Again I was so impressed with your cake, it was so beautiful!
Consuelo
I'm dying to try chickpea flour, these look amazing!
Vicky & Ruth
Thanks
Ronnie Fein
OH GOSH I haven't even had breakfast and just looked at these and am famished now. What a great idea for brunch. This will be my brunch dish when my cousins come for their next sleepover. THANKS!!!!!!!!!
Vicky & Ruth
Thanks Ronnie, we hope they like them!
Monet
Haha. Your sister sounds like my sister. Always improvising with what's on hand. These pancakes look just delicious. Love the yogurt sauce too!
Vicky & Ruth
Thank you so much!
Whitney @ Jewhungry
Beautiful recipe! Will HAVE to make this for my paleo client (minus the yogurt, sadly). Think a tehina sauce would go nicely?
Vicky & Ruth
We think it will work great, not sure if we would add tahini to the batter though.
Cate @ Chez CateyLou
These look delicious! I love the idea of a savory pancake. Thanks for the tip about beating the egg whites for fluffier pancakes - I will have to try that!
Vicky & Ruth
Some like it dense, some like it fluffy...
Tamar Genger @joyofkosher
I love chickpea flour, not only is it gluten free, but it is so sticky it makes a great batter that doesn't need any egg in it. I make a few Indian inspired pakora recipes with it and they are always so good, but this recipe is so unique, I am really intrigued.
Vicky & Ruth
Your indian inspired recipes sound really interesting. We are so happy we finally decided to try the pancakes.
Davida @ The Healthy Maven
this recipe looks so good! I made a similar recipe using corn meal but have overdosed on corn meal thanks to the copious amounts of cornbread I've been eating lately. I think it's time I changed it up with some chickpea flour.
Vicky & Ruth
Ha ha ha, love corn bread too!
Mary Frances @ The Sweet {Tooth} Life
Chick peas and greek yogurt and I'm on board! These are perfect sized and spiced and sound amazing. Talk about creative!
Vicky & Ruth
Thank you very much! the heat from the marinated cherry peppers really makes this pancakes pop!
Kiran @ KiranTarun.com
Love using chickpea flour in savory pancakes. Yummy stacks!
Alison@AliBabka
I always have such bad luck with chickpea flour but i'm tempted to try savory pancakes! love this!
Vicky & Ruth
They came our really good if we may say so...
Ashley
I've never even seen chickpea flour before! But I absolutely love savory pancakes - such a nice change for breakfast. These sound delicious with the green onions and that greek yogurt sauce!
Vicky & Ruth
I had never used before either, but we are glad we did!
Couldn't Be Parve
These sound amazing. I don't usually make savory pancakes but these look worth trying for sure!
Vicky & Ruth
Thank you, it is fun to change things around once in a while!