Vegan Gluten-free Savory Chickpea Flour Veggie Pancakes studded with fresh herbs and veggies and vegan cheese that make these egg-less pancakes taste super hearty! Serve as a sandwich or as they are with some dips or chutneys. Glutenfree Nutfree Soyfree pancakes

chickpea flour veggie breakfast sandwiches with vegan ranch

I am seriously upping my breakfast game this week with these chickpea flour veggie pancakes! While you could eat them just as they are, with your favorite dip or chutney. For a more filling meal, I like to serve them as a sandwich between two slices of vegan toast or my favorite homemade whole wheat sandwich bread and some vegan Ranch or Mayo or my vegan hollandaise! Best breakfast sandwich ever.

stacked vegan breakfast sandwich filled with chickpea flour pancakes and vegetables

The pancakes are made with gluten-free chickpea flour which is a high protein flour with a light yellow color that you find in most baking aisles these days. It is also known as garbanzo bean flour. Both refer to flour made from ground white chickpeas. Due to its fine texture it can quite easily form lumps. That’s why it’s important to store chickpea flour in a sealed container at room temperature.

Note that besan and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground-up white chickpeas. Similar flavors, but not the same flour. Besan need less liquid than white chickpea flour to make a batter. Read more here about the differences and where to use which flour!

We also add some rice flour to make these savory patties a bit lighter and crispier, but you can also add fine semolina flour. This batter can also be used to make waffles like my pakora waffles!

Why will you love these pancakes

These are filled with veggies
they are Glutenfree and Soyfree and nutfree
they are versatile. Use whichever veggies you have and whichever herbs
They are freezer friendly

More chickpea flour recipes:

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5 from 10 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, brunch

Cuisine: American

Keyword: chickpea flour pancakes recipe, savory eggless pancakes, vegan savory pancakes, veggie pancakes

Servings: 8

Calories: 139kcal

Author: Vegan Richa

Ingredients

1 ½ – 2 cups (637 g) finely chopped vegetables such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc
¼ cup chopped cilantro or use other herbs such as parsley or basil
¼ teaspoon turmeric optional
¼ teaspoon black pepper
½ teaspoon salt or use kala namak which is Indian sulfur salt for eggy flavor
1 cup (120 g) chickpea flour or 1 ¼ cup besan (gram flour)
2 tablespoons rice flour or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour
¼ teaspoon baking soda
1 cup (240 ml) water
oil as needed

Optional additions:

½ cup (55 g) vegan cheese shreds
½ cup (20 g) finely chopped greens such as spinach or chard

Instructions

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.

Video

Notes

The nutrition facts do not include bread

Glutenfree: the pancakes are Glutenfree , use gf bread or gf flatbread to make breakfast sandwiches or wraps
No onion: a omit the onion

Nutrition

Nutrition Facts

Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich

Amount Per Serving

Calories 139 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 303mg13%

Potassium 311mg9%

Carbohydrates 23g8%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 4221IU84%

Vitamin C 9mg11%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Ingredients for savory veggie pancakes:

chickpea flour: make sure your flour has no lumps or if so, break them with a fork before measuring the flour
rice flour makes them crispy
baking soda for that perfect rise
chopped veggies: onion, zucchini, bell pepper, cauliflower, and shredded carrots. I also like to add some spinach or chard in these
Indian sulfur salt (kala namak) adds that eggy taste and turmeric that golden color
oil: any neutral oil with a high smoke point is perfect
optional vegan cheese shreds for a cheesy pancake

Tips & Substitutions:

besan flour can be used instead of chickpea flour
use whatever veggies and fresh herbs you have at home but make sure to chop them finely for best texture and even cooking times.
vegan cheese shreds are a great way to make these more savory. You might want to add less salt to the batter if you are adding cheese
Glutenfree: the pancakes are Glutenfree , use gf bread or gf flatbread to make breakfast sandwiches or wraps
No onion: a omit the onion

ingredients for making vegan chickpea flour veggie pancakes

How to make Savory Vegan Chickpea Flour Sandwiches:

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.

dry ingredients for vegan breakfast sandwich being combined in a glass bowl

In another bowl, combine the chickpea flour, rice flour, salt, spices, and baking soda and mix well.

chickpea flour being added to chopped veggies in a bowl

Add the dry ingredients to the bowl with the vegetables and toss well.

Then add water and mix well until none of the dry flour is left. This is also the point where you can add in any optional add-ins like shredded cheese.

shredded vegan cheese being added to pancake batter in a glass bowl

Let the mixture sit for 5 minutes. Then make pancakes. Heat a skillet over medium heat.

vegan chickpea flour pancake batter in a glass bowl

vegan chickpea flour pancakes in a white skillet

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.

vegan chickpea flour pancakes frying in a skillet

Serve these as is or with some chutneys or dips on the side. I highly recommend this cilantro mint chutney.

Make a breakfast sandwich with these eggy veggie pancakes

Or, make a savory vegan breakfast sandwich topped with some vegan mayo or my eggy sauce (see sauce on eggs benedict casserole post ) recipe and some sliced tomatoes and other additions of choice.

a slice of bread being topped with ranch and tomatoes

vegan breakfast sandwich being assembled with chickpea flour pancakes and radishes

side view of a vegan chickpea flour pancake brekfast sandwich

How to Store these chickpea flour veggie pancakes

I usually make the batter and store refrigerated for upto 3 days and make pancakes or waffles as needed. You can also make the pancakes and refrigerate for upto 3 days or freeze them for upto a month. Reheat in a toaster.

Savory Chickpea Flour Veggie Pancakes and Breakfast Sandwich

Why will you love these pancakes

More chickpea flour recipes:

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