Savory Stuffed Chickpea Flour Pancakes

Savory Stuffed Chickpea Flour Pancakes

Don’t let the name fool you, Savory Stuffed Chickpea Flour Pancakes are great any time of day and make a hearty vegan meal. Soft warm chickpea flour pancakes surround seasoned sautéed vegetables and our Vegan Coconut Cucumber Raita ties everything together. We know you’ve already jumped to the recipe, so…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Savory Stuffed Chickpea Flour Pancakes

Savory Stuffed Chickpea Flour Pancakes

Savory Stuffed Chickpea Flour Pancakes are great any time of day and make a hearty vegan meal that’s also gluten-free.

  • Total Time: 35 minutes
  • Yield: Serves 4



For the Pancakes

For the Filling

  • 1 8-ounce container cremini (baby bella) mushrooms, trimmed and diced
  • 1 red bell pepper, diced
  • 1 large garlic clove, minced
  • 1/2 medium red onion, diced
  • 1 packed cup baby spinach, measured then chiffonade cut
  • 1 tbsp extra-virgin olive oil
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp ground black pepper
  • 1/4 tsp salt
  • Optional: Sriracha, chili garlic sauce, sugar-free ketchup, cilantro, for serving.


  1. Make Vegan Coconut Cucumber Raita and refrigerate until ready to use.

For the Filling

  1. Prep all vegetables, heat a large non-stick sauté pan over medium heat and add oil and onions. Cook 2 minutes then add mushrooms, salt, pepper, cumin and coriander. Cook 5-7 minutes, stirring as needed, until excess liquid has cooked off of mushrooms and they are tender.
  2. Add peppers, garlic, and spinach, then stir and cook another minute. Remove from heat, cover, and set aside.

For the Pancakes

  1. While vegetables are cooking, mix flax egg in a small bowl or mug and set aside. Combine water and apple cider vinegar in a measuring cup and set aside. Add dry ingredients, spices, and kala namak to a medium mixing bowl and whisk together to combine thoroughly and remove any lumps. Set aside until ready to use. 
  2. Once vegetables are cooked, add the flax egg and water mixture to the dry pancake ingredients and whisk until well combined, scraping the bottom and sides as needed. Let sit 5 minutes. 
  3. While batter is resting, place a dry, non-stick 10-inch pan over medium-low heat. Once the pan is hot, portion the batter into the pan (a little more than 1/4 cup per pancake), and immediately swirl to spread to an 8-9″ circle. This will be a thin batter – between a pancake and a crepe. Cook for about a minute (edges will be dry and there will be bubbles throughout and bottom will be a light golden brown). Adjust heat, as necessary. Flip and cook another minute. 
  4. Stack cooked pancakes to a plate and keep warm in a 200-degree F oven while cooking the rest. Return the covered vegetable pan to medium-low heat and divide the cooked pancakes between four plates. Spread a tablespoon of Vegan Coconut Cucumber Raita on each pancake. Divide the filling between the four pancakes. Spread the vegetable mixture over the pancakes, leaving about 2 inches on one edge. Roll, starting at the filled edge toward the unfilled edge. Serve immediately, with additional Vegan Coconut Cucumber Raita and garnished as desired.


*We use Anthony’s Goods Flours unless otherwise specified. Why? We dig outstanding quality, value, and predictable results, and Anthony’s consistently delivers. Your liquid to flour ratio will vary with other brands.

**Kala namak, or Indian Black Salt adds a savory egg-like flavor to the pancakes due to its unique chemical composition. There are many kinds of black salt on the market but this one smells like hardboiled eggs and is regularly used in vegan “egg” dishes. Though available online for about $10, we picked up a 7-ounce bag at a local international market for only $1.29, and any local Indian grocer should have this staple ingredient. Because kala namak is used sparingly, this bag will last many months. We recommend transferring to a glass airtight container to retain freshness.

Nutrition Estimate Per Serving (1 STUFFED PANCAKE WITH 1/4 SAUCE RECIPE) – Calories: 158, Fat: 4.7g, Saturated Fat: 2.5g, Polyunsaturated Fat: .5g, Monounsaturated Fat: .9g, Cholesterol: 0g, Sodium: 552mg, Potassium: 368mg, Carbohydrates: 20.1g total/15.8g net, Fiber: 4.3 Sugar: 3.7, Protein: 11.7, Vitamin A: 32%, Vitamin C: 89%, Calcium: 13%, Iron: 10% (based on 2,000 calorie diet).

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Breakfast, Entrée
  • Method: Stove Top
  • Cuisine: Indian, Plant-Based
  • Diet: Vegan



One thought on “Savory Stuffed Chickpea Flour Pancakes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating