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How to make:

Chickpea Pancakes with Avocado Sauce

These protein-packed vegan Chickpea Pancakes with avocado sauce will keep you feeling satisfied for hours. Enjoy them for any meal!

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
a stack of chickpea pancakes topped with avocado sauce
10 pancakes 1x
Rating: 4.8 from 6 reviews


For the pancakes:

For the avocado sauce:


  1. In a skillet over medium heat, heat 1 tablespoon oil. Once hot, add onion; cook for 5 minutes, or until onion begins to soften. Add bell pepper and tomatoes; stir to combine. Cook for 4-5 minutes, until the vegetables are tender. Add spinach; cook for 1 minute, or until slightly wilted.
  2. 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.
  3. Slowly pour in the milk. Stir to combine, adding more liquid if thinner pancakes are desired. Add the vegetables; stir until just combined.
  4. 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 4-5 minutes on each side, or until the sides begin to brown.
  5. For the avocado sauce: To a blender, add avocado, water, salt, garlic powder, onion powder, pepper, and cayenne pepper. Blend until combined.
  6. Top pancakes with avocado sauce.


Store in an airtight container in the fridge.