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Fluffy Chickpea Pancakes


  • Calories: 497

  • Protein: 29g

  • Fat: 13g

  • Carbohydrates: 68g

  • Fiber: 15g

  • Sugar: 14g


  • 1 cup chickpea flour

  • 1/4 cup nutritional yeast

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 cup water

  • 1/4 cup chopped spinach

  • 1/4 cup chopped cherry tomatoes

  • 1/4 cup sliced green onions

  • Cooking spray or oil for frying


  1. In a mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, salt, black pepper, garlic powder, and onion powder.

  2. Gradually add water to the dry ingredients, whisking until a smooth batter forms.

  3. Stir in the chopped spinach, cherry tomatoes, and sliced green onions.

  4. Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.

  5. Pour 1/4 cup of the batter onto the skillet and cook for 2-3 minutes on each side, until golden brown.

  6. Repeat with the remaining batter, adding more cooking spray or oil as needed.

  7. Serve hot with toppings of your choice, such as avocado slices, salsa, or vegan sour cream.

Note: Macros may vary depending on the brand of ingredients used and the amount of toppings added.

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