Lunch & Dinner

Savory Chickpea Flour Pancakes

Chickpea Pancakes

Have you ever used chickpea flour before?


It has an earthy, slightly nutty taste, is gluten-free, and can be applied in many different ways.


One of the tasty things you can use it for is making pancakes, both sweet and savory. 


Today, we’re making a savory version. 


We add onion, spring onion and bell pepper to add a stronger flavor and crunchy elements to our batter. 


The cumin, turmeric, dill and soy sauce will give it some more depth and enhance the color.


Remember, having a combination of different colors, for instance yellow, green, and red in this case, makes your dish more pleasing to the eye…and also to your tongue. 


As always, you can be creative here and add different vegetables or spices to find your perfect mixture. 


Make sure to cut your vegetables relatively small as it’ll make the pancakes easier to fry and flip in the pan. 


For the batter, we need chickpea flour and water. You will see that the flour absorbs quite a bit of water.


So here, we use two cups of water for one cup of water. 


Again, you can adjust the consistency to whatever you like best.


Want it more liquid? Add some more water. Want it more firm? Add a little bit more chickpea flour.


In the end, you just have to mix all the vegetables in and stir it well. 


Fry it afterwards in the pan at medium-high heat, place the lid on top, fry for around 5 minutes. This ensures the pancakes will be cooked more evenly.


After one side is ready and the pancakes get firm, flip them around and fry for another 3 minutes. 


The recipes makes two large pancakes in total.


To garnish your dish (and make it even more tasty) add some soy or coconut yogurt on top and sprinkle dill and spring onions.


And there you go. You have your savory chickpea flour pancakes ready. 



Chickpea Flour Pancakes

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Savory Chickpea Flour Pancakes

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Serves: 2
Prep Time: 10 minutes Cooking Time: 15 minutes

These delicious savory chickpea flour pancakes with spring onions and bell pepper go well for breakfast, lunch and even dinner.


  • For the pancakes
  • 1 onion
  • 2 spring onions
  • 1/2 red bell pepper
  • 1 cup chickpea flour
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 big pinch black pepper
  • 1/4 tsp salt
  • 1 tbsp dill
  • 2 cups of water
  • 1/2 tbsp soy sauce
  • 1 tbsp coconut oil
  • To garnish
  • Unsweetened soy or coconut yogurt
  • 1/2 tbsp dill
  • 1 spring onion



Dice the onion, thinly slice the spring onions, dice the bell pepper.


In a bowl, make the batter first. Mix the chickpea flour with turmeric, cumin, pepper, salt, dill, water and soy sauce. Stir well until you have one smooth mixture.


Then, add in the onion, spring onion, and bell pepper, mix again.


Bring pan to high-medium heat, add 1 tbsp coconut oil.


Add half of the pancake batter, move the pan so it spreads evenly and wide.


Place the lid on top, fry for 5 minutes, then flip around once it becomes more solid. Fry for another 3 minutes.


Garnish with soy or coconut yogurt, spread dill and spring onion slices on top.




Makes 2 pancakes.

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