Spicy Chickpea Vegetable Pancakes – Gluten-free & Vegan

I’ve been really into chickpea flour lately. I’ve been using it in a ton of recipes… in the last couple of weeks i’ve make “cheesy” crackers with chickpea flour, sweet pancakes, these savoury pancakes, grilled veggie cheese on chickpea bread, chickpea flour crust for pizzas, eggy-esque bread… I love the taste, ahhh! Anyway, these are very healthy pancakes packed with veggies and the green chilies add a nice spiciness to them. Gluten-free and vegan and can be a great alternative to an egg omelette type of thing or part of an entree. Since pancakes are compact and these don’t fall apart, they are great for on a mess-free, on the go meal. 🙂

Prep time
Total time
Makes around 10 pancakes. Approximately 130 calories per pancake.
Serves: 5-10
  • 2 cups chickpea/besan flour
  • 1 cup water
  • ½ tsp - 1 tsp ground coriander
  • 2 tbs nutritional yeast
  • ½ cup frozen spinach, thawed and excess water squeezed out
  • 3 tomatoes, chopped into small pieces
  • 3 green chilies, finely chopped (I added 5 or 6, with the seeds, and it was a tadddd too spicy)
  • 4-5 green onions, chopped
  • ¼ cup green peas
  • 3 garlic cloves, minced
  • ¼ tsp chili powder
  • sea salt, to taste
  • extra virgin olive oil for cooking, if needed
  1. Get out a non-stick skillet (add a small amount of oil if needed) and place on medium-low heat..
  2. Add all ingredients into a large bowl and stir well until everything is fully mixed. Once the skillet is heated, get out a ¼ or ⅓ measuring cup to scoop up the batter and add into the pan. I flattened each pancake slightly with the back of the measuring cup right after pouring it into the skillet. Cook for a few minutes on each side. Once the edges become crispy and turn a bit more of a brownish colour, you should be able to easily flip it over. The other side will take less time to cook. Place on a cooling rack while you cook the rest of the pancakes.
  3. Eat on its own with some apple sauce, sour cream, chutney...or add into a pita or in a sandwich. 🙂 I haven't tried freezing these, but I'm sure they will freeze well.



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  1. […] Spicy chickpea vegetable pancakes. (via The Kitchn) […]

  2. Wow, this is a very interesting recipe!!! I love veggies and I do love chickpeas!!! I will try these!!!!

  3. Yay, awesome! 🙂 Hope you enjoy! –Clare

  4. Clare, this looks amazing.
    I am looking for a solution for what to do with all the yummy cooked veggies left over after making vegetable broth. I just hate for all that goodness to go to compost! It looks to me as if you have about 2 cups of vegetables, is that right? Any suggestions?
    My veggies have been draining all day — made a mistake of trying this once when veg that had not fully drained, and it was a mess — and I think the consistency I’m after may be more like your other recipe for Spiced Savoury Chickpea Pancakes, so will check out that recipe, too. What’s life without improvisation?
    Looking forward to seeing more of your recipes! Thank you!

  5. Hi MaryBeth!

    You should be able to make veggie pancakes with your leftover vegetables! Or you could make a soup out of them? Or make a veggie potpie or shepherd’s pie? 🙂 I also hate composting yummy foods. I hope you come up with a use for them. I’m sure there is loads you can do without having to toss them. Mmm now I want a veggie potpie! Take care –Clare

  6. […] Vegetable Pancakes adapted from Calm Mind Busy Body […]

  7. […] Spicy Chickpea Vegetable Pancake source @ calmmindbusybody […]

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