When Montreal-based recipe developer Murielle Banackissa went vegan, she discovered chickpea flour. It’s amazing in many dishes, but one of her favourites is these savoury pancakes, shared in her book Savoring: Meaningful Vegan Recipes from Across Oceans. They’re simple and versatile, and you can try them with different ingredients.

A folded chickpea pancake with a tomato and avocado filling on a white plate with a gold fork. Small bowls of the filling are visible around it

Crispy Chickpea Pancakes

Murielle Banackissa's recipe for savoury chickpea pancakes served with avocados and salsa (or the toppings of your choice).

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Course Breakfast, Brunch, Main Course

Cuisine vegan

Servings 4

Ingredients

1 cup chickpea flour
1 cup water
1 tsp garlic powder
1 tsp sambal oelek or sriracha optional
¼ tsp sea salt
pinch freshly ground black pepper approx
3 tbsp nutritional yeast see note #1
4 green onions thinly sliced, or ¼ cup chopped fresh herbs (see note #2)
2 tsp extra-virgin olive oil

Toppings

store-bought salsa
sliced avocado
chili flakes optional
sliced green onions optional

Instructions

In large bowl, whisk together chickpea flour, water, garlic powder, sambal oelek (if using), salt and pepper. Stir in nutritional yeast and green onions; let stand 15 minutes.
Preheat oven to 200°F. Line baking sheet with parchment paper or silicone mat.
Heat 9-in non-stick frying pan or cast-iron skillet over medium-high heat. Brush pan with ½ tsp of the oil using silicone brush.
Stir batter, then pour about ⅓ cup into centre of pan, swirling to spread evenly. Cook until edges and bottom are browned, about 3 minutes. Flip and cook until lightly brown, 1 to 2 minutes. Transfer to prepared baking sheet and put in oven to keep warm.
Reduce heat to medium and repeat with remaining oil and batter.
Serve pancakes with salsa, sliced avocado, chili flakes and more green onions, if desired.

Notes

Feeling extra fancy? Replace the nutritional yeast with ¼ cup of your favourite shredded vegan cheese and omit the salt.
Change up these pancakes by folding in up to ⅓ cup of chopped veggies, or play around with various herbs (basil, coriander, chives, dill or parsley all work great) as replacements for the green onions.