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    Home » Breakfast Recipes

    Savory Chickpea Flour Veggie Pancakes and Breakfast Sandwich

    Published: Mar 1, 2022 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    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!

    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:

    • Chickpea flour Tofu
    • Chickpea Flour Waffles 
    • Omelet with Chickpea flour 
    • Chickpea flour frittata 
    • Socca
    • My Gluten-free Naan
    • Breakfast Scramble with Chickpea Flour
    • Gluten-free flatbread

    Print Recipe
    5 from 8 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 mins
    Cook Time20 mins
    Total Time35 mins
    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 1/2 - 2 cups (637 g) 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 (120 g) 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 (240 ml) water
    • oil as needed

    Optional additions:

    • 1/2 cup (55 g) vegan cheese shreds
    • 1/2 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.

    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.

    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

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    1. Marie

      March 11, 2022 at 4:17 pm

      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

      Reply
      • Vegan Richa Support

        March 14, 2022 at 1:50 pm

        haha you’ll use it for another recipe

        Reply
    2. LT

      March 03, 2022 at 5:49 am

      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?

      Reply
      • Richa

        March 03, 2022 at 7:49 am

        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.

        Reply
    3. Les

      March 02, 2022 at 5:11 pm

      5 stars
      Oops, forgot the stars!

      Reply
      • Richa

        March 03, 2022 at 7:48 am

        Thanks!!

        Reply
    4. Les

      March 02, 2022 at 5:10 pm

      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.

      Reply
      • Richa

        March 03, 2022 at 7:48 am

        Ooh great idea to add some smoky flavors!

        Reply
    5. Bosha

      March 01, 2022 at 10:09 pm

      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

      Reply
      • Richa

        March 01, 2022 at 10:29 pm

        Awesome!!

        Reply
    6. Deborah Shields

      March 01, 2022 at 9:14 am

      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!

      Reply
      • Richa

        March 01, 2022 at 8:34 pm

        Awesome!!

        Reply

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