Chickpea Pancakes (or Omelette - but no eggs!)

chickpea pancakes

Chickpea Pancakes

This is a delicious savory alternative for breakfast that my kids love!

You can serve it by itself or with sautéed mushrooms, onions, or tomatoes.

This is a modified version/combination of recipes from the recipe found on both 1) Vegan Richa’s Indian Kitchen cookbook and 2) The Prevent and Reverse Heart Disease cookbook.

  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People


  • 1 Cup Chickpea flour or Besan flour
  • 1/2 tsp Onion powder or flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin powder or seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 2-3 tbsp nutritional yeast
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Approximately 3/4 to 1 cup water
  • 1/4 tsp black pepper (optional)
  • 1/4 tsp cayenne or paprika (optional)


  1. Mix all dry ingredients together.
  2. Add water to make a paste.
  3. Cook on fry pan or griddle like a pancake and flip over when bubbles form.
  4. Serve and enjoy!
  5. Optional: Sauté onions, mushrooms, tomatoes, sprinkle of salt and serve on top of pancakes.
  6. Optional: Serve with chutney (coriander/cilantro or imlee) or hot&sweet sauce or ketchup.