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Savory chickpea pancakes make a hearty vegan meal

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Serve up fluffy chickpea pancakes topped with tomato salad for a delicious vegan dish

Even though I am not a vegan, I truly appreciate and enjoy the creativity of vegan recipes. These savory chickpea pancakes are perfect for dinner and for getting meat-loving family members or friends to try something different.

For these dinnertime pancakes, I used chickpea flour, or you might see it labeled as garbanzo flour, which is a flour made from ground garbanzo beans. The flavor is earthy-nutty and perfect for this easy meal.

Serve up fluffy chickpea pancakes topped with tomato salad for a delicious vegan dish

I roasted fresh plum tomatoes and used them as a topping along with sliced avocado and a nice drizzle of creamy lime sauce I made out of vegan sour cream and fresh lime juice. This is a very light yet filling meal that works great for lunch or dinner and definitely proves vegan food is not bland and boring.

Serve up fluffy chickpea pancakes topped with tomato salad for a delicious vegan dish

Fluffy chickpea pancakes with roasted tomatoes, avocado and lime cream recipe

These chickpea flour-based pancakes are topped with oven-roasted tomatoes and fresh avocado slices, then drizzled with lime cream.

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients:

For the roasted tomatoes

  • 6 large plum tomatoes, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dried Italian herbs
  • Salt and pepper, to taste

For the lime cream

  • 2 limes, juiced and zested
  • 1/2 cup vegan sour cream
  • Salt and pepper, to taste

For the pancakes

  • 1 cup garbanzo flour or chickpea flour
  • 3/4 cup of water
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasonings
  • Salt and pepper, to taste

Additional toppings

  • Sliced avocado
  • Chopped red onions
  • Chopped fresh parsley

Directions:

For the tomatoes

  1. Heat the oven to 400 degrees F, and line a large baking sheet with foil.
  2. To a bowl, add the sliced tomatoes, olive oil, syrup and seasonings. Toss gently, making sure all the tomatoes are coated in the mixture.
  3. Lay in a single layer on the baking sheet, and bake for 45 minutes.

For the lime cream

  1. In a small bowl, combine the ingredients for the lime cream.
  2. Mix well, and cover with plastic wrap. Keep chilled until ready to use.

For the pancakes

  1. To prepare the pancakes, heat a nonstick pan over medium heat.
  2. To a bowl, add the garbanzo flour, 1/2 cup of the water and the seasonings, and mix well. If the batter is too thick, then add more of the water until you get the desired consistency.
  3. Spray the pan with nonstick cooking spray, then spoon the batter into the pan, and let cook for 1 to 2 minutes per side or until golden brown. Repeat with the remaining batter (you want 4 equal-size pancakes).
  4. To serve, add 1 pancake to a plate, top with roasted tomatoes and sliced avocado, and drizzle with the lime cream.
  5. Garnish with red onions and chopped parsley, and serve immediately.

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More vegan recipes

Easy vegan breakfast ideas
Dairy-free, vegan cashew cheese
Vegan brown rice and spinach-stuffed butternut squash

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