Sweet breakfasts are great. Oatmeal, pancakes, cinnamon rolls–they’re all delicious. But sometimes I crave something savory. My usual go-to is avocado toast, which is one of my all-time favorite combinations. Even though I love avocado toast more than (almost) anything, I think these chickpea pancakes are now my #1 favorite savory breakfast.
These ain’t crepes, y’all. Look how thick and FLUFFY.
Before I went vegan, I had eggs pretty often for breakfast since I wasn’t always feeling the sweet breakfast thang. After cutting out eggs, I missed having something savory at the start of my day. But chickpea flour has officially saved my life.
Chickpeas rock. Seriously, if there was a perfect food, chickpeas would be in the running. They are full of fiber to *keep everything running properly*, contain almost 15 grams of protein in just 1 cup for minimal calories, and can be cooked into anything and everything, such as hummus, blondies, and, when ground into flour, pancakes!!!
Chickpea flour is simply dry chickpeas ground into flour. Genius, right? You can find it at health food stores and maybe some bigger grocery stores. I get mine at Whole Foods in the bulk section, but you can also find it here! I like to use Bob’s Red Mill; their products never disappoint!
What’s great about chickpea flour besides the protein and other benefits is that it’s naturally gluten-free! Which means these pancakes are perfect for those who are gluten-free and vegan. Everyone will love them!
Throwing some vegetables in these chickpea pancakes amps up the nutrition even more. Use whatever you have on hand; it’s a great way to use up some leftover veggies. I like to sauté my vegetables for a few minutes before adding them to the batter, but that is totally optional. You can mix them in the batter raw if you’re short on time!
Feel free to season them however you’d like! Oh, and that avocado sauce is A MUST. Avocado just makes everything better, don’t you agree? Creamy dreamy avocado sauce drowning fluffy chickpea pancakes = actual heaven.
If you want thinner pancakes, simply add more liquid. You can either use unsweetened non-dairy milk or water, or a mixture of both, which is what I did. But c’mon, look how fat and delicious they look!!! Thick pancakes are where it’s at.
Let me know if you try these absolutely delicious chickpea pancakes, and don’t forget the vegetables and avocado sauce! You’ll be wishing you had made a double batch as soon as you take your last bite.
Fluffy Chickpea Pancakes with Vegetables + Avocado Sauce (vegan + gluten-free)
These protein-packed chickpea flour pancakes with vegetables and avocado sauce will keep you feeling satisfied for hours. Enjoy them for breakfast or any other meal!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 10 pancakes 1x
- Category: Pancakes
- For the pancakes:
- Oil for cooking
- 1/4 red onion, chopped
- 1/2 bell pepper, chopped
- 1 cup tomatoes, chopped (about 1 Roma tomato)
- 2–3 cups spinach, chopped
- 2 cups chickpea flour
- 1/4 cup flax meal
- 3 tablespoons nutritional yeast
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/8–1/4 teaspoon ground cayenne pepper
- 1 1/2 cups unsweetened almond milk or water
- For the avocado sauce:
- 1/2 avocado
- 1/2 cup + 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- Dash of ground cayenne pepper (optional)
- (Optional) Over medium heat, heat about 1 teaspoon oil in a skillet. Once hot, add onion; cook for 5 minutes, or until onion begins to soften. Add bell pepper and tomatoes; stir to combine. Continue cooking for a few minutes until the onions start to caramelize and the vegetables soften. Add the spinach; cook for 1 minute, or until slightly wilted.
- In a large bowl, add chickpea flour, flax meal, nutritional yeast, baking powder, salt, garlic powder, onion powder, pepper, turmeric, and cayenne pepper. Stir until mixed thoroughly.
- Slowly pour in the milk. Stir to combine, adding more liquid if thinner pancakes are desired. Add the vegetables and stir until just combined.
- Add a little more oil to the skillet; reduce heat to medium-low.
- Once hot, scoop 1/4-cup spoonfuls onto the skillet. Cook for 2-4 minutes on each side, or until the sides begin to cook and brown. Flip, and continue cooking for 1-2 minutes.
- To make the avocado sauce, add avocado, water, salt, garlic powder, onion powder, pepper, and cayenne pepper to a blender (I used my NutriBullet). Blend until combined. Alternately, mash the avocado with a fork in a small bowl; add the other ingredients. Mix until combined.
- Top pancakes with avocado sauce, serve with a side of fruit, and enjoy!
Store these in an airtight container in the fridge.
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