Savory Chickpea Veggie Pancakes Recipe | Nutritarian, Vegan, Gluten-Free
Prep time
Cook time
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Super easy, super fast recipe for an unconventional breakfast!
Serves: 1-2 pancakes
  • ⅓ cup garbanzo bean flour
  • ⅓ cup water, divided, to desired consistency
  • 3 teaspoons, divided Oh She Glows 9-spice mix (omit the salt)
  • ½ zucchini, chopped
  • ⅓ green bell pepper, chopped
  • 1 medium tomato, chopped
  • ¼ small red onion, chopped
  • 1 stalk kale, chopped
  • ¼ cup mushrooms, chopped (not shown)
  • High-heat cooking spray (optional)
  1. (See video for detailed instructions) In a medium bowl, combine garbanzo bean flour, half the spices and half the water and mix until a thick paste forms. Add the rest of the water and mix to combine, which will ensure that no lumps form. Set aside.
  2. In a large non-stick pan over medium to medium-high heat, add the vegetables except for the tomatoes and saute until starting to become tender but not sticking to the pan. If they start to stick, add the tomatoes, so they release some water and release from the bottom of the pan. Mushrooms, if using, will have the same effect as they release some natural water. Saute vegetables until they are just becoming soft, or to your preference.
  3. Add the vegetables to the flour mixture and stir to combine. In the same saute pan, give a light spray of cooking oil and dump the pancake batter onto the pan. Spread it evenly over the surface of the pan. Let it cook and when it starts to have holes, possibly with steam coming out, and the sides of the pancake are starting to look cooked (about 3-4 minutes), flip the pancake. You are are going for a light colored crust, not a browned crust. Cook the other side of the pancake until the same. You may need to flatten the pancake while cooking to cook all of the batter.
  4. Serve hot with sliced avocado and low-sodium salsa, if desired.
Recipe by The Watering Mouth at