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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
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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!

Chickpea veggie pancakes on a skillet

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:

Vegan Savory Chickpea Flour Pancakes or Patties & Sandwich

5 from 11 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8
Course: Breakfast, brunch
Cuisine: American
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
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Ingredients 
 

  • 1 1/2 – 2 cups finely chopped vegetables, such as onion zucchini, bell pepper, cauliflower, carrots, green beans, sweet potato etc
  • 1/4 cup chopped cilantro, or use other herbs such as parsley or basil
  • 1/4 teaspoon turmeric, optional
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt , or use kala namak which is Indian sulfur salt for eggy flavor
  • 1 cup chickpea flour , or 1 1/4 cup besan (gram flour)
  • 2 tablespoons rice flour , or fine semolina flour (semolina is not Glutenfree) Or use more chickpea flour
  • 1/4 teaspoon baking soda
  • 1 cup water
  • oil as needed

Optional additions:

  • 1/2 cup vegan cheese shreds
  • 1/2 cup 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

Calories: 139kcal, Carbohydrates: 23g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Sodium: 303mg, Potassium: 311mg, Fiber: 5g, Sugar: 2g, Vitamin A: 4221IU, Vitamin C: 9mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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. dry ingredients being added to chopped veggies to make savory vegan chickpea flour pancakes

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 chickpea flour breakfast sandwich
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.
vegan breakfast sandwich with vegan chickpea flour pancakes and vegetables

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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19 Comments

  1. Betty says:

    5 stars
    We love these pancakes. They’re easy to make and taste great. They’re a great way to use up vegetables too. Great road food

    1. Vegan Richa Support says:

      Yay! Glad you liked them!

  2. Megan says:

    Could you make this a bake?

    1. Vegan Richa Support says:

      Yes use parchment lined pan , add 1-2 tbsp oil to the batter, and cover the top with cheese or something as chickpea flour tends to dry out on baking.

  3. Melissa says:

    5 stars
    Love these!! I used leek, red bell pepper, cauliflower, and zucchini. Besan flour. They hold up really well. And very tasty with coriander chutney.

    1. Vegan Richa Support says:

      So glad you liked them!

  4. Marie says:

    5 stars
    Decided to make these at the last minute. Had mushrooms, shallots, parsley and spinach. Used Besan flour (Where is that chickpea flour I know I have? Hmmmm?)
    I ate 6 for dinner because I needed to get on to other things. Would be great as a sandwich and I am going to make them that way for breakfast because I am always looking for great breakfast ideas as I wake up hungry. Don’t understand people who skip breakfast.
    Thanks Richa! Gigi

    1. Vegan Richa Support says:

      haha you’ll use it for another recipe

  5. LT says:

    5 stars
    This is delicious! Do you think it would work baked on a greased sheet pan and then cut into squares if I wanted to make a big batch of sandwiches for a picnic or a crowd?

    1. Richa says:

      Yes use parchment lined pan , add 1-2 tbsp oil to the batter, and cover the top with cheese or something as chickpea flour tends to dry out on baking.

  6. Les says:

    5 stars
    Oops, forgot the stars!

    1. Richa says:

      Thanks!!

    2. PamelaB says:

      5 stars
      So glad I spotted this after reading & saving another of your recipes. I love “fritter/pattie” things. Typically make extra so there’s leftovers in refrigerator…I tend to pull 1 or 2 out during a busy day & eat them like a cookie.
      This…is perfect for that!

  7. Les says:

    Call me crazy, but I ate these with maple syrup. Between some added smoky cumin and the sulphurous kala namak, it was a surprisingly bacon-and-egg experience. A++ will make again.

    1. Richa says:

      Ooh great idea to add some smoky flavors!

  8. Bosha says:

    5 stars
    Gros coup de cœur chez nous, tout le monde a adoré, si facile à réaliser !!!
    C’est vraiment une recettes idéales pour un soir sans idées, étant végan, nous avons adhéré à cette proposition végétale très gourmandes. Avec des légumes de saisons, c’est très additif. Je viens de tester : patate douce, blanc de poireaux, gingembre, coriandre et citron, avec du garam masala maison, c’est dément !!!
    Mille mercis pour cette Fabuleuse découverte et Bravo

    1. Richa says:

      Awesome!!

  9. Deborah Shields says:

    5 stars
    Thank you so much for this recipe! Super yummy! I subbed oat flour for the rice flour and used a Cajun spice blend that I have for the spices. Broccoli and sweet potato were what I had on hand for the veggies. Definitely will be making these a lot!

    1. Richa says:

      Awesome!!