Easy Vegan Chickpea Pancake Recipe

Easy Vegan Chickpea Pancake Recipe

I needed a new excuse to eat more pancakes. If I was having them at breakfast but was still craving them for lunch, I needed to find a way that was savoury and included veggies. Incoming the ultimate and easiest vegan chickpea pancake recipe! These golden flatbread-like bites of wonder have officially become my go-to lunch (or brunch) meal lately.

They are just so easy to make and versatile too so I find it hard to think of a reason to not make them, especially when I can frame them in my mind as mini tortillas, crepes or wraps. “I’m not eating pancakes twice in one day! I’m having wraps ok!!” Seems legit.

I’ve included my favourite spices in the recipe below but you can use whatever you like (even a Thai 7 Spice mix, Italian herb combo or Mexican flavours work). Herbs and spices are a must as chickpea flour and water don’t have the most punchiest of tastes when combined together!

Pancakes and salad never looked so good together.

Pancakes and salad never looked so good together.

I love eating chickpea pancakes after a good workout session, yoga flow or hiking mission for the plant protein kick. I enjoy serving them with a crunchy and colourful slaw, creamy guacamole cream and marinated tofu.

These chickpea pancakes are:

  • Vegan

  • High in protein

  • Low in fat

  • Gluten-free

  • Egg-free and dairy-free

  • Easy to make

Keep on scrolling for the recipe. I hope you enjoy these as much as I do!


1 cup chickpea flour

1 cup water

1/4 cup sundried tomatoes, sliced

3 Tbsp nutritional yeast

1 Tbsp mixed herbs (I used Braggs Organic Sprinkle Seasoning)

1 tsp coriander

1/2 tsp cayenne pepper

1/2 tsp garlic powder

1/4 teaspoon fine grain sea salt

1/8 teaspoon freshly ground black pepper

Sesame oil, for frying


  1. Combine all of ingredients (except for the oil and sundried tomatoes) in a bowl and whisk until combined and there are no clumps.

  2. Add the pieces of sundried tomatoes into the batter and swirl and mix them in.

  3. Set the batter aside and let it stand for a few minutes.

  4. In the meantime, heat up the pan. Add the oil when the pan is hot.

  5. Turn the heat down to medium-heat.

  6. With a spoon, pour a couple of spoonfuls into the pan. The mixture mustn’t be too thick otherwise the pancake won’t cook all the way through. Once little holes start emerging in the batter, you can flip the pancake and cook for another 3 minutes or so. Both sides should be brown but not burnt #finebalance.

  7. Keep going with the batter until it’s finished! You will need to add more oil as you go so that the mixture doesn’t stick to the pan. Serve with your favourite veggies and sauce. Noms!