Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms. Glutenfree Vegan Recipe



Yes, more chickpea flour :).
Finally, there are a few scattered sunny days in Seattle and I can give my black background a break :) The clouds screw up the white balance of the photograph and make everything look blue.

I love these small savory pancake versions of the usual chickpea flour Omelette things that we eat atleast twice a week. These pancakes today are packed with awesome stuff… grated Cauliflower, Shiitake, spices, cheese shreds and Sriracha. The grated Cauliflower makes them fat and packed with more than just chickpea flour.

Make the batter with chickpea flour and spices/herbs. Add veggies, shrooms, greens. Make pancakes. Serve. It cant get easier :) 

The pancakes cook faster and are sturdier than the omelettes. Add an extra dash of kala namak for the eggy taste and you wont miss no eggs for breakfast. The batter can also make Omelettes. Add 2-3 Tablespoons more water for a thinner consistency so that it is easier to spread. These mini Omelette-pancakes are soy-free(no tofu) and grain-free. If you make a thinner batter, you will end up with a Chilla/Puda which we all grew up eating in India.

You can also make a pizza base with this batter like this Chickpea Millet pizza crust. Make atleast 1/4 inch thick base for sturdy slices. It can be a sub for an all cauliflower crust. 

Top slice pictured below has daiya cheese shreds. The pancakes set to a sturdy not-squishy state after cooling, hence the clean slices.

Factory farms keep almost all chickens worldwide and every year they:

– Raise and kill over 40 Billion broilers .

– Keep over 6 Billion egg-laying hens, killed after a year, who lay over a trillion eggs.

– Kill over 6 Billion male chicks soon after hatching in the egg-laying industry.

In total over 50 billion chickens are killed annually. Stats via

All birds, irrespective of the label on the carton(cage-free, organic etc) are de-beaked without anesthetic so they dont mutilate themselves or each other. And to increase egg production, the birds are starved, called forced molting which is withdrawal of food for 7-14 days, which leads to starvation, losing feathers and weight and sometimes death.
And so many of them do die just out of sheer exhaustion of producing eggs that use up all the calcium, nutrients and protein from their bodies. 

The biggest waste product of the Egg industry are Male chicks, billions of them instantly ground to death in a grinding machine or filled up in trash bags to suffocate to death.

And some of this can be reduced by picking up some chickpea flour to whip up egg like meals. 

Chickpea flour or gram flour or garbanzo bean flour or besan(pronounced “bay-sun”) is gluten-free, high protein and such a versatile ingredient. 

More uses of chickpea flour..
this Veggie and Spinach Omelette.
or Soy-free Mushroom Chard Almond-feta Frittata.
Or this Chickpea Millet Breakfast bake. 
or Savory steamed cakes – Dhokla.
or Fritters fried or baked. Baked Broccoli Fritters
and even Laddoo or sweet chickpea flour balls!

Or make a face mask. Make a thick paste, add a pinch of turmeric if you have some. Apply, gently exfoliate and wash after a few minutes:)

How do you like to use Chickpea flour..


Mix the dry ingredients. Whisk well to combine.

Add water and whisk into smooth batter with no lumps.
Add the grated cauliflower, shiitake, veggies to batter.

Mix to combine.

Use ladle fulls of batter and make pancakes. Spread the batter in desired size.  Cook for 6-7 minutes.

Flip and cook for another 5 minutes.

Serve hot with ketchup, sauces, roasted veggies, favorite gravy or pesto.

Vegan Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms

Chickpea Flour Pancakes with Cauliflower and Shiitake mushrooms
Allergen Information: Free of Dairy, egg, corn, soy, gluten, nut, grain.

Makes 5 fat pancakes
1 cup chickpea flour
1 Tablespoon flaxmeal
3/4 teaspoons salt
1/2 teaspoon ranch seasoning( or other seasoning mixes like chipotle, cajun, taco, garam masala)
1/2 teaspoon baking powder
a generous pinch(1/8 teaspoon of baking soda)
a generous pinch of kala namak/indian black salt(optional. Add for eggy taste)

1 cup water

1/2 teaspoon vinegar
1 loaded cup grated Cauliflower
3-4 Shiitake mushrooms or other fresh mushrooms finely chopped (1/3-1/2 cup)
1/2 chili pepper finely chopped(I used Jalapeno)
1/4 cup finely chopped red onion
1/4 cup chopped cilantro(optional)

I mixed in a Tablespoon of Sriracha to batter for 3 of the pancakes.
I added Daiya pepperjack cheese shreds to the batter for 1 of the pancakes.
Replace a 1/4 cup of the chickpea flour with almond flour.
Add other veggies and finely chopped greens.

In a bowl, mix all the Dry ingredients. Whisk well.
Add a cup of water and whisk to combine into a smooth lump-free batter.
Add the veggies and vinegar and mix to combine.
Drop ladle full of the batter on a greased hot pan.
Press and spread to even out into a fat pancake thickness.
Cover with a lid and cook on medium heat for 6-7 minutes. Cover for at least 4 minutes and then cook without. 
You can also cook them without the lid. It will take a minute or so longer.
Flip and cook for another 5-6 minutes.
Serve hot with sauces of choice, mushroom gravy, roasted veggies and more. or make sandwiches with them.

To make lump free batter, pour water slowly in the chickpea flour and keep mixing/whisking. Or add half the water, mix then add more. Or Sieve the chickpea flour and use.
To avoid sticking, Use a thick bottom pan. When hot, sprinkle oil and spread the oil on the surface evenly using a wet napkin. 


These pancakes are being shared at Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Rickis wellness wednesdays

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  1. says

    Wow, these look amazing. I was already thinking about how much I want to make them and then I got to the ingredients list and saw that not only do I have all of the stuff in my house at the moment, but I actually have things I need to use up that are EXACTLY what the recipe calls for (1/2 jalapeno, 1/4 cup of red onion, etc.)! It’s fate. :) Can’t wait to try them!

  2. says

    Other than the mushrooms (allergic) I love this idea. What could I sub for the shrooms? Something “meaty” without being meat? Ideas are welcome.

    • says

      you can just omit the ushrooms or add other chopped up veggies of choice, broccoli, bell peppers, zucchini etc . if you want meaty, then any fake meat crumbles or pieces , tempeh, or cooked beans/lentils.

  3. says

    love how these look! i make a thick farinata (italian socca) with rosemary, mustard seeds, cumin, asparagus, onion, cilantro and pepper but it’s rather heavy, these look light and i will surely make them sadly without mushrooms as the husband won’t let mushrooms in the house.

  4. says

    I wish I could peer inside your brain and see how you come up with this amazing flavor pairings! Seriously, I would have never thought to combine cauliflower and shiitake in this format, but it makes so much sense and looks absolutely incredible. You’re such an inspiration, Richa!

  5. says

    I regularly make small pancakes similar to this for breakfast or lunch, often adding a cup of cornmeal to the mix, or tapioca flour. It’s so versatile and tasty, and leftovers keep well in the fridge:)

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  7. says

    i love using chickpea flour in any savory form – i use it frequently but mix all purpose flour i add little bit of ajwain seeds to it with shredded veggies! your version looks so filling too!

  8. says

    I second that- No Eggs, More Chickpea Flour (I should make a shirt that says that, right?). These are so right up my alley- they look so tasty!

  9. says

    Just found out that my 5yr old granddaughter is allergic to soy, eggs,wheat,peanuts, cats and dogs and to milk in high doses. After reading these blogs it gives her mother and I hope for this little one. I’m goignt o try the omlettes tomorrow morning. Thank you…bellahurb

  10. says

    Just found out our 5yr old granddaughter is allergic to cats,dogs,eggs,soy,wheat,and milk in large doses, and any kind of nuts peanuts especially. She’s being a real trooper about this whole ordeal. I founf this chickpea flour at the supermarket today and am glad I did. After reading about all these great food ideas it has made her mother and I happy. Than you

  11. Anonymous says

    Hi, first discovered chick pea pancake mix in the Czech Republic and loved it. Couldn’t find it here so I found you and more great ideas for this mix. FYI to to safe on the way home I packed 3 cold pancakes in my pocketbook, gluten free was not available on part of the flight. They were wonderful, still slightly chilled with nothing on them like syrup or butter. Thanks for the new ideas.

  12. Anonymous says

    I loved these, substituting finely grated potatoes for the cauliflower, and sweet red peppers for the chilis. I use applesauce instead of flax meal. They were great! So satisfying on GF diet!

  13. says

    Made this tonight and I loved it!! I just made it into one giant pancake and it was so filling I only ate a quarter of it.

    Thanks for the recipe, and thanks also for calling attention to chicken/egg factory farms.

  14. Anonymous says

    Hi Richa, recently strated perusing your website after being directed from Katie’s are a genius..I made these today and though they came out sturdy, they were not cooked thorously inside since they were thick..i left them on the pan for quite sometime, but still were wettish when cut..any suggestions? thanks..

    • says

      you can spread them out to thinner pancakes using a spoon. also they look squishy when just off the pan, then after a minute or so firm up. they will be slightly moist like pancake or think omelette, but should taste cooked. if you want a sry and very cooked version. add a few more Tbsp water for a thinner batter, and make thick crepes. the thinner pancakes will cook to a nice dry soft thick crepe.

  15. says

    I just made this recipe… I didn’t have Cauliflower nor mushrooms so I used broccoli, some olives and chard instead, and it was brilliant! Thank you!!! I love your recipes!

  16. Irena says

    Hi Richa,

    I came across your website and just love the way your food looks! I decided to try making these pancakes myself, but not sure where I got it wrong. There is no available flour where I live, so I decided to make it myself just by grinding dry chickpeas. I thought it looked ok until I added water. Batter was grainy (not lumpy) and much darker than yours. I added redbell peppers and spring onion. After frying, they were OK, but didn’t look like thick pastry. More like pastry coated veggies :-) Any suggestions as to why it happened?

    • says

      i think its probably the flour consistency. chickpea flour is the same feel as all purpose flour. very smooth and powdery. If the batter was grainy, that meas the chickpeas were not ground enough. you would probably have to do a couple of rounds of grinding. be sure to cool the blender in between. that should generally solve the problem of a better batter than makes a wetter batter for the pancakes.
      There is also a balance between the amount of veggies that be added in the batter. too many veggies can lead to veggies coated with batter type pancakes :) just make more batter and add to the veggies until desired balance of veggies and batter.


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