Savory Chickpea Pancakes

If you haven’t tried savory chickpea pancakes yet, you are missing out. I had actually never made savory pancakes before this recipe, and I can’t believe it took me so long to jump on this train!

plated Savory Chickpea Pancakes

Savory Chickpea Pancakes

The idea actually came from the fact that I didn’t have almond or oat flour to make pancakes one morning, so I just used chickpea flour. They turned out amazing, and we made them sweet with maple syrup and peanut butter for breakfast that morning. But I couldn’t help but think that they would be amazing with savory herbs and spices mixed into the batter, then topped with things like avocado and tomatoes.

side view of plated Savory Chickpea Pancakes
top view of Savory Chickpea Pancakes

The batter only requires a few ingredients, and comes together so quickly. You can top them with anything you want, get creative! You can use any veggie, sauce, condiment, spread, etc.

I went with the classic tomato, avocado, and sour cream combo. They are fillng, but still light. They are even soft and pliable enough to fold up into a taco or wrap style meal!

plated healthy breakfast
healthy breakfast

Stack them, fold them, dip them, the possibilities are endless…

Savory Chickpea Pancakes
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Savory Chickpea Pancakes

Servings 4


  • 2 cups chickpea flour (also known as garbanzo bean flour)
  • 1 3/4 cups water
  • 1/2 tsp garlic powder
  • 1 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup cherry tomatoes halved
  • 2 small avocados sliced
  • 1/3 cup sour cream (I used Tofutti vegan sour cream)


  • Preheat a large skillet over medium heat, then add about a tbsp of olive oil. It is important to let the skillet get hot for at least 5 minutes before cooking the pancakes. The pancakes won't cook correctly if the skillet is not hot enough.
  • In a large mixing bowl, combine the chickpea flour, garlic, thyme, salt, and baking soda. Whisk it all together until combined.
  • Next, add the water and whisk until you have a smooth batter. Let the batter sit for a few minutes while the skillet is getting hot.
  • Use a 1/2 cup measuring cup to scoop the batter into the skillet. The batter is thinner, so it will spread out pretty quickly. These pancakes are kind of bigger, so just cook one at a time.
  • Let the pancake cook for 3-4 minutes on the first side, then use a large spatula to flip, and then let it cook for another 1-2 minutes on the second side. Repeat with the rest of the batter to make 4 total pancakes.
  • Once all of the pancakes are cooked, top them with a few tomatoes, some sliced avocado, and a dollop of sour cream!

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