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.
Sophie | Wholehearted Eats says
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.
Maja says
I love these Aimee:)! The creamy spinach mushroom combo would be my fav savory filling too!
Nuala R says
This recipe looks scrumpy
Valerie Harbut says
the Mushroom and Spinach crepes are fantastic. Many thanks for this delicious recipe.
Natalie | Feasting on Fruit says
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!