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.
📖 Recipe
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.
Kristina says
Great crepes idea! I would
Say thst 160 gram would be more like 1 1/2 cup of flour.
Masha says
I cup of garbanzo flour measures at about 115-118 gm.
Can you please clarify 160 gm or 1 cup.
Thank you
Aimee says
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!
Catie says
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)
Richelle says
These were delicious! Great change up for breakfast. I added some sun dried tomatoes inside and flavor was great. Thanks!
Aimee says
So pleased you like it, thank you!
Urszula says
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.
Beverly Lokensgard says
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.