© 2018 Green Kitchen Stories Green_vegan_chickpea_pancake

Green Vegan Chickpea Pancakes

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.

We are going to post videos more regularly this year so make sure to subscribe to our channel if you aren’t already, as all our videos might not appear on this blog.

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!

Green_vegan_chickpea_pancake_2

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

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!

32 Comments

  1. Emily
    Posted 5 Feb ’18 at 23:57 | #

    Oh thank you so much for this! I have been wanting to make your green pancakes for years and have been waiting for a vegan version. Wiii!
    Also, a question for your YouTube Q+A: Which 3 recipes are your kids favorites? I always find it difficult to get my son to eat so could use some tips.

  2. Posted 6 Feb ’18 at 05:34 | #

    I’ve never tried chickpea anything before – I know, it’s not a new thing, but I haven’t been very daring in terms of my diet. I love the vibrant green colour of the pancakes! ❤️ I’ll be sure to try them, as with all your recipes, they look delicious! ✨✨

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    • Posted 6 Feb ’18 at 10:34 | #

      Thank you Charmaine! Yes you should give them a go. Chickpea flour (also known as besan) can be found in larger supermarkets and health food stores.

  3. Posted 6 Feb ’18 at 10:54 | #

    Oh this reminds me of dosa! Love the idea of using chickpea flour instead. Love the bit of nuttiness it adds! x

  4. Posted 6 Feb ’18 at 11:36 | #

    This is exactly what I was looking for! I can’t eat eggs and banana (intolerances), so I was kinda really missing my normal pancake addiction and didn’t find a good THIN egg-less pancake recipe before. I am going to make these tonight with some feta, can’t wait!

  5. Lisa
    Posted 6 Feb ’18 at 11:41 | #

    I often make soca / chickpea pancakes, they’re so cheap, easy, great alternative to bread eg with soup, and also v filling ! Definitely going to whizz them up with some herbs next time, sounds delish. For non-vegans, they’re also good with a homemade tomato sauce and melted cheese on top for a more nutritional (& kid friendly) ‘pizza’ ! Loving your work, thank you for all the gorgeous recipes and pics 😀

  6. Montse
    Posted 6 Feb ’18 at 13:38 | #

    Hi! Love this recipe and your blog! I’d like to learn about food photography and food styling. It’d be great to learn how to do good food photos
    Kisses

  7. Posted 6 Feb ’18 at 14:06 | #

    I always love the good vibes in your Videos. They make me smile. I am also so glad to see a vegan pancake recipe. I am definitely going to try it. It looks delicious. Thank you!

  8. Siliana Chiliachka
    Posted 6 Feb ’18 at 17:17 | #

    Hi there,

    Can we sub the chickpea flour for day green banana flour?

    • Posted 7 Feb ’18 at 09:06 | #

      Hi Siliana, We have never used green banana flour so I don’t know if that would work. But do let us know if you give it a try. Curious to hear about the result!
      /David

  9. Sophia
    Posted 6 Feb ’18 at 17:38 | #

    Hi! Thank you for all those delicious recipes you created over the years. I would like to know what your favourite kitchen tools are. What are your kitchen essentials? Looking forward to more videos! Thank you.

  10. Gabriela
    Posted 6 Feb ’18 at 18:04 | #

    Have you guys tried blending whole cooked chickpeas instead of flour into the batter?

  11. Stephie
    Posted 6 Feb ’18 at 18:14 | #

    I’ve been an avid follower of this wonderful blog since several years and absolutely love it! The dishes are delicious and the imagery makes your mouth water..;) your videos compliment this very well and it feels like cooking along with you in your kitchen!..your choice of music for the films is great and several times I’ve wondered which artist/number was used…could you mention that please? (especially this one!!) Thanks :))

  12. Posted 6 Feb ’18 at 18:16 | #

    Thank you for this. We’ve been doing Veganuary and, have decided to keep up the vegan diet. We love the green pancakes so, this is the perfect substitute! I’ve loved experimenting with vegan baking and have just discovered the joys of aqua faba – makes a mean brownie!!

  13. Larissa
    Posted 6 Feb ’18 at 21:24 | #

    Thanks so much for inspiring me to make a wonderful dinner tonight!
    I made the version from “The green kitchen”, with turmeric, curry, etc., and filled it with fresh sprouts, home made red sauerkraut and lettuce. Yummy!!!

  14. Posted 6 Feb ’18 at 21:29 | #

    Lovely video as usual, and yummy recipe! Would love to know more about food styling and editing. You are such an inspiration and a lovely family <3

  15. Ula
    Posted 6 Feb ’18 at 23:15 | #

    I made the pancakes today. Sooooo good and so simple! and there is a million things you can put inside :) looks & tastes amazing. Thank you for that!

  16. Leonie
    Posted 6 Feb ’18 at 23:54 | #

    Perfect!
    I love the simplicity of this. Alone it’s terrific and yet using it as a base to add spices & other herbs to create lots of variation is very doable too!

    Thinking I’ll make up a double batch this weekend and enjoy them hearty as breakfast and also as as snack with nut butter ! hhhmmmm…
    Thank you

  17. Jennie danfors furma
    Posted 7 Feb ’18 at 00:54 | #

    Made these pancakes with 6th 7th and 8th grade students at our Farm to table elementary and middle school in Colorado this week! Huge success! They loved flipping the green crepes, opened their minds to liking mushrooms and creamy chickpeas with apples was a hit!

  18. Elissa
    Posted 7 Feb ’18 at 08:13 | #

    Have you guys tried to freeze these pancakes to use another day? Curious to know whether it works. Thanks for the fab recipe :)

  19. Claudia
    Posted 7 Feb ’18 at 17:36 | #

    I have a question about the consistency of those pancakes. I made a small batch with turmeric with 50g chickpea flour and 150ml water. I let it rest a view hours and then I began to fry them. For frying I used oil and a none sticking frying pan. Sadly the consistency is more like soft egg, even if the bubbles appear and a few minutes have gone by. Can I fix this with more flour or is there another trick to get them more firm so I can handle them like pancakes/crepe.

    Thanks for the tip with the cut and in water stored carrots! :)

    Thanks and best wishes,
    Claudia

    • Posted 9 Feb ’18 at 02:06 | #

      Hi Claudia,

      My first one was a little soft but once the pan heated up and I used a very thin amount of oil they came out even and nicely brown.

  20. Sally Bovensiepen
    Posted 7 Feb ’18 at 23:29 | #

    This looks so delicious and versatile. Plan to try with a fruity filling as well. Wondering if these freeze well when cooked and cooled? Thank you!

  21. Posted 9 Feb ’18 at 02:03 | #

    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.

  22. Heike Müller
    Posted 10 Feb ’18 at 13:33 | #

    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

  23. Posted 10 Feb ’18 at 14:20 | #

    This looks amazing! I will definitely try it one day <3

  24. caitlin
    Posted 11 Feb ’18 at 07:27 | #

    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!

  25. Sarah
    Posted 14 Feb ’18 at 19:28 | #

    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

    • Posted 15 Feb ’18 at 00:17 | #

      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
        Posted 15 Feb ’18 at 10:24 | #

        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

  26. Christine Grant
    Posted 16 Feb ’18 at 05:13 | #

    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.

  27. Posted 5 Mar ’18 at 02:18 | #

    pancakes full of healthy nutrition and all plant-based this looks really delicious I want some now

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