Since I already have a sweet pancake recipe, I thought I would try a savoury option this pancake day: with these delicious, healthy, savoury chickpea flour crepes.
This recipe is really versatile and can be served with whatever toppings you fancy.
Plus, these pancakes are naturally gluten-free, grain-free, vegan and lower in carbs, making them suitable for a wide range of diets.
In this recipe, I’m serving the crepes with creamy mushrooms and spinach which is my most favourite way to serve them so far. But really they go with anything, so feel free to switch it up.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
Savoury Gluten-free Chickpea Pancakes
These savoury vegan pancakes make a delicious, healthy, gluten-free, low carb, high protein and vegan breakfast!
Ingredients
For the chickpea crepes (makes approx 4)
- 160 g / 1 cup gram flour, chickpea flour*
- 240 ml / 1 cup water
- A pinch of salt and pepper
- 1 small onion, finely chopped or grated
- 3 garlic cloves, minced
- 1 tbsp mixed herbs
- Olive oil
To serve
- Olive oil
- 300 g chestnut mushrooms, sliced
- 2 large handfuls of spinach
- Cashew cheese sauce, or you can use shop-bought vegan cream cheese
- Water
Instructions
To make the chickpea crepes
- In a medium bowl, mix together the chickpea flour and water. Don't worry if the mixture is a bit lumpy or thin.
- Stir in the rest of the ingredients and leave to sit for 10 minutes.
- Meanwhile, heat up your crepe maker (heat setting 4) or a non-stick frying pan, brushed with a small amount of oil.
- Add a ladle-full of mixture and spread out, adding more mixture if needed to cover the base of the crepe maker or frying pan. Cook for approximately 4 minutes before gently flipping over and cooking the other side, until golden brown.
- Repeat with the rest of the mixture.
Creamy mushrooms and spinach
- Drizzle some olive oil in a pan and cook the sliced mushrooms on medium heat for a few minutes until lightly browned and softened. Add the spinach and stir well to allow it to cook down.
- Add a few dollops of the vegan cheese sauce and stir everything together. Add a drop of water if it's too thick. Allow to simmer for a couple of minutes to heat through.
To serve
- Serve the chickpea crepes folded, stuffed with a dollop of the creamy mushroom filling. Enjoy!
Notes
*Gram flour, also known as chickpea flour, besan flour or garbanzo flour is simply ground dried chickpeas and can be found in most supermarkets (check the world food aisle), asian food shops or online.
I cup of garbanzo flour measures at about 115-118 gm.
Can you please clarify 160 gm or 1 cup.
Thank you
Use one cup, not sure why it would be so much lighter but I normally use cup measurements for this recipe, for ease. Will revisit the weights ASAP. Enjoy!
I found this recipe on Pinterest and made it for tea last night. I did change it slightly as I didn’t have all the ingredients. Spring onion, parsley and garlic granules in the batter, and garlic & herb cream cheese (Philly) in the filling and because I’m not vegan a fried egg on top. Oh my goodness, it was delicious! Thank you for the recipe – it’s a definite keeper :o)
These were delicious! Great change up for breakfast. I added some sun dried tomatoes inside and flavor was great. Thanks!
So pleased you like it, thank you!
I tried making these today. I usually make non-vegan crepes and they turn out well. I wanted to make these for my mom who is fasting, which essentially entails a vegan diet. However, I could not get these to turn out. The proportions listed ( I used a kitchen scale to weight my ingredients) resulted in a dough so thick I could not run it around the pan. I added water to make it more runny. The dough was quite lumpy despite having been mixed well. When I made it thin enough to be a crepe, it had to be cooked well before attempting to flip (like “regular” crepes make with four). However, these chickpea crepes were almost impossible to keep from breaking. The result was pieces of a thin “pancake” that, while tasty, could not be called a crepe. I tried two different pan sizes and various thicknesses of crepe with only worsening results. Its too bad, I was looking forward to a nice surprise for my mom. I”ll try to make vegan crepes with wheat flour now and hopefully that will work better.
If the batter was lumpy, it was NOT mixed well. These turn out well if the batter is mixed well and you do not make huge crepes.
Hi Aimee, I know I’m quite late to the party but just want to say I tried these crepes today. I have been looking for a vegan crepe recipe for a while (without the substitute egg business) and these came out sooo wonderfully! Keep innovating! xx
Thank you so much, Swati! Very happy to hear you enjoyed them :-)
I’m in the US. What are “mixed herbs”?
Seriously you don’t know what mixed herbs are? (and don’t excuse being in the US. I am as well)
Man you’re rude to people who comment.
Be nice!!!!
You don’t comment on people who aren’t vegan..
And people who question the recipe you get upset with.
Unbelievable.
I’m vegan and was excited to make this for dinner but I’m not even going to try now.
The world is corrupt enough. Try thinking before speaking.
Love Heather.
I don’t think the responder to the original comment is the author of the recipe, don’t be so quick to get angry yourself!
Hi Heather. As D commented above, that was not my reply but from another reader. Hope that clears things up :-)
Mixed herbs are a mixture of dried herbs, usually with equal parts basil, marjoram and oregano.
My husband refuses to eat mushrooms (eye roll), could you recommend a substitute?
Haha! Anything you like, you can just leave them out or add in any veggies you choose.
I was comparing recipes and came upon your question. Note, I have not tried the recipe, but have made savoury crepes in the past and consider myself a pretty good cook. Here’s a suggestion in answer to your question: Any veggie that you like in a stir-fry or an omelette. I try to keep it to 2-3 types. ie. Spinach & Peppers with fresh garlic; broccoli, cheese w/ garlic; Cherry Tomatoes, Spinach & Feta w/garlic; Asparagus & Peppers w/garlic. (Yes! I like garlic) The list is endless. Be adventurous!
What a fab giveaway,we as a family LOVE our crepes so this would be a wonderful prize to win,thanks for the chance-PLEASE count me in? xxx
Mushrooms with simply grated cheese,black proper and salt
Oooh I may have to have crepes for my tea!
These look delicious, I made something similar this week but crammed some spring greens in as well!
They look so light! I’m going to have to give these a try
I love this recipe, Aimee! Always looking for new savory breakfast ideas. Can’t wait to try it.
I been looking for a vegan recipe … I take it the onion, garlic and herbs go in with the mushrooms?? they on your ingredient list but no mention in method? ….
It’s under step 2 “rest of the ingredients” – sorry if it wasn’t clear. Will re-word it later!
*Making sure* the garlic, onion and mixed herbs should be mixed in with the crepe batter? Thanks
x S
Haha, yes! It will cook with the batter. Let me know how you get on :-)
The crepes were so lovely! I had them with lentils instead of mushrooms. Dosas are one of my favourite dishes to order at an Indian restaurant so I’m happy I can make my own with an easy recipe like this thank you xo
I don’t think I’ve ever made a savoury pancake for Fat Tuesday! Isn’t that a shame? You’ve totally convinced me that I have to this year <3 because these look delish, Aimee. Spinach and mushrooms are a match made in heaven.
I love these Aimee:)! The creamy spinach mushroom combo would be my fav savory filling too!
This recipe looks scrumpy
the Mushroom and Spinach crepes are fantastic. Many thanks for this delicious recipe.
They are so wonderfully delicate and perfectly golden brown, you even have me craving a savory breakfast now! And mushrooms + spinach is always my go-to in scrambles and things, usually with nutritional yeast too, so we definitely agree on the deliciousness of that combo :) Yum!