Name: Savoury Gluten-free Chickpea Pancakes
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 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; 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

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Savoury Chickpea Crepes with Creamy Mushrooms & Spinach (Vegan + GF)

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

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

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.

Gluten-free Savoury Pancakes with Mushrooms (Vegan)

📖 Recipe