Green Vegan Chickpea Pancakes

Green_vegan_chickpea_pancake

We hardly need to mention that we love pancakes in our family, do we? A quick look through our insta feeds and cookbooks and you’ll find a wide variety of them. There are small and thick banana pancakes served in bowls for luxurious weekend breakfasts, baked fat almond pancake for a light summer dinner, an impressive pancake layer cake for birthday celebrations and of course the regular thin pancakes aka crêpes that we make almost weekly for dinner. We put lots of savory (or sweet) toppings/fillings on our dinner pancakes and then either fold them or roll them up. And we save the leftovers in a lunch box or have as breakfast the morning after.

Most of our pancake recipes include eggs but today we are sharing one of our favorite vegan (and gluten free) versions. It’s a thin and soft take on socca. You only need two ingredients to make this: chickpea flour (besan) and water, but we like add salt and herbs for more flavor and a nice green color. We made these pancakes for lunch and topped them with mashed avocado, pesto, red cabbage sauerkraut (check out the recipe in Green Kitchen at Home), lettuce and tomato. It was what we had in the fridge and it turned out to be a good and simple combo (no extra cooking needed). But don’t feel obliged to follow us, you can top it with whatever you have at home. If you are not vegan, some goat’s cheese could be good on top as well.

Everyone always say that it’s good to let a pancake batter rest before frying but it is actually extra important when making eggless pancakes or they will be very difficult to flip. At least one hour, just trust us on this or your pancakes will fall apart in the pan. A good quality non-stick pan also makes the flipping a lot easier. We like this ceramic non-stick pan.

Check out this little video from our YouTube channel where we show how to make it.

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Apart from our usual recipe videos, we will also film a Q&A and behind-the-scenes later this week. So if you have any questions about recipes / meal prep / vegetarianism / our kitchen / kids / books / photography / videos / food styling etc you can ask them here in the comments and we will try to answer them in the video. Thanks!

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Green Vegan Chickpea Pancake with Avocado, Pesto and Krauts
Makes 4

If you experience problems flipping them, try adding 1-2 tbsp potato starch, corn starch or arrowroot powder to the batter. That will help them hold together even more.

100 g (1 cup) chickpea flour (besan)
300 ml (1 cup + 3 tbsp) water
1 pinch salt
2 handfuls fresh herbs (we use parsley and basil)

Coconut oil, for frying

Filling
2 avocado
2 tbsp pesto
mâche lettuce or baby spinach
sauerkraut
cherry tomatoes, chopped

Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs). Leave to rest for about 1 hour (or up to 48 hours in a sealed jar in the fridge). Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter (we add 1/3 cup but the amount depends on the size of your pan) and tilt the pan around to make sure it is evenly distributed. Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes. Divide the avocado and discard the stone. Mash the flesh with a fork. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes and fold it like an omelet. Enjoy!

37 Comments

  • Joanna
    I have prepared the batter exactly according to the recipe and kept in the fridge overnight. Even though I have a non-srick pan, the pancakes keep sticking to it. It is impossible to flip them. Any advice?
    • Hi Joanna, I am not sure why it doesn't work for you. You need the pan to be hot before adding the batter and making sure the pancakes are set before trying to flip them. You can try adding a little extra starchy flour to them to see if they are easier to flip. Potato starch or arrows root are usually good. Or simply add a little extra chickpea flour. Good luck! /David
  • Sylvaine
    Those pancakes are delicious! As some other people, at first my pancakes were falling apart when cooked, but I added flour to have a batter thicker and then it was all good. I love making fresh wraps with them. The taste of parsley or spinach is so lovely. Thank you!
  • emma
    Apparently I've been living under a rock until 2018 because I've just discovered you guys and the actual joy of both food and cooking. It's always seem too difficult and daunting before. I love these pancakes! Don't eat egg so I'm going to try to using this base for your Korean carrot crepe rolls. :) My lovely wife just bought me 3 of your books as she found me spending ALL my free time hanging out here and on Amazon ("looking inside" your books hehe)... :) I hope it's OK to ask; as a total newbie to cooking was wondering if you have any general tips on how to replace cheese and egg in your savoury recipes such as patties/burgers and quiche? I think you may have mentioned tofu but how does this work? I have been using aquafaba or chia egg in your cakes, which works so well! Anyway, THANK YOU for all your awesome work and gorgeous stories.
  • This so nice, i like the green color in pancakes, will give it a try.thanks for sharing.
  • pancakes full of healthy nutrition and all plant-based this looks really delicious I want some now
  • Christine Grant
    I love this page. I have never tried chickpea flower but I love chickpeas. I definitely want to make this. Your page looks great with the videos and pictures. I'll make sure to let you know how I like it.
  • Sarah
    We are doing the pancakes right now or I should say we‘re trying it. But we don‘t get it. We can‘t make a pancake it‘s falling apart even if we‘re waiting longer. And the layer is super thin. So do you habe any hints how we could make a nice pancake? We do often pancakes but normally with eggs. Kindly, Sarah
    • Hi Sarah, we’ve heard from lots of people that have made them successfully but also few that had the same problem as you. First of all, you need to let the batter rest so it comes together and thickens properly. And then you need a good non-stick pan. The first one or two pancakes are always trickier as the pan needs time to heat up evenly. If it still doesn’t work, try adding a little more flour to the batter. It seems like various chickpea flours react differently depending on how finely ground they are. Sorry for the trouble and hope you’ll succeed! /David
      • Sarah
        Hey David Thank you for your hints. We let it rest the whole day. But maybe we haven‘t had a good pan. No worries. We made them like srcambeld eggs and putted them over the other ingredients, so it was VERYVERY yummie and looked nice as well. By the way I follow you since December 2010 and I LOVE YOUR WORK! I cook mostly every day something from your books/ website or apps. And I just wanna say thank you for making my meals such a fun, colorful & absolutly delicious part of my daily life. Warmest regards, Sarah
  • caitlin
    Just made these tonight and they were SO GOOD! I used a turmeric dressing + kale instead of the pesto + mache lettuce because that's what I had and I was so relieved how adaptable this pancake recipe is. Can't wait to make again and again, thank you for such a satisfying healthy meal!
  • This looks amazing! I will definitely try it one day <3
  • Heike Müller
    Hi David, I loved the video and the super simple idea. Unfortunately these didn’t work. I used high quality (toasted) chickpea flour which I use successfully for soccas. The batter was slimy and I tried different temperatures. No success. If you have any tips I would appreciate it. Kindly Heike
  • I just made them tonight as a snack and only had them with mashed avocado and hot sauce. Just perfect. I am now obsessed. Tomorrow I will add pickled red onion and some cabbage, quickly softened with salt and lime.

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