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Savory Chickpea Pancake

This a hearty breakfast option with colorful veggies mixed into this delicious pancake.
Prep Time30 mins
Cook Time20 mins
Course: Breakfast, brunch
Cuisine: American, Asian, Mexican
Keyword: bellpepper, chickpeas, pancake
Servings: 6
Calories: 52kcal


  • 1 medium sized skillet


  • 1 green onion finely chopped
  • 1/4 cup red bellpepper finely chopped
  • 1/2 cup chickpea flour
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp baking powder
  • 1 pinch red pepper flakes optional

Savory Sesame Sauce

  • 3 tbsp braggs liquid aminos
  • 1 tsp sesame
  • 1/4 tsp black pepper
  • 1/4 tsp rice wine vinegar (may use 1 tbs of lemon juice)
  • 1/2 tbs maple syrup


  • Preheat skillet over medium heat with 1/8 tsp of olive/coconut/avocado oil
  • Whisk together the chickpea flour, garlic powder, salt, peppers, baking powder in small bowl
  • Add the water and whisk well until no clumps remain. Depending on the flour, you may need less water. Start with ½ cup and add as needed.
  • Stir in your chopped vegetables of choice. I used red and orange bellpeppers. You may use spinach, carrots, or your other favorites.
  • Pour on all of the batter and quickly spread it out all over the
    pan. Cook for about 4-5 minutes on one side (timing will depend on how hot
    your pan is), until you can easily slide a pancake flipper/spatula under
    the pancake and it's firm enough not to break when flipping. Flip pancake
    carefully and cook for another 4-5 minutes, until lightly golden. Be sure
    to cook for enough time as this pancake takes much longer to cook compared
    to regular pancakes.
  • Serve on a large plate and top with your desired toppings: salsa, avocado, hummus, almond feta, olives, fresh herbs, sautéed greens or
    mushrooms – be creative!

Savory Sesame sauce

  • Stir in all the ingredients listed
  • Drizzle lightly on you pancake according to your liking.