Easy Chickpea Pancake

If you’re after a quick, healthy, and budget-friendly wrap alternative, this chickpea pancake is a game changer. Made with just chickpea flour and a few spices, it’s naturally gluten-free, vegan, and packed with plant-based protein and fibre. With just 11g protein and 5.5g fibre per portion, it’s a simple yet satisfying option that supports balanced blood sugar and keeps you full for longer. You can whip it up in minutes and use it as a soft, flexible wrap or cook it a bit longer for a crunchy alternative to crackers. Perfect for work lunches, quick dinners or as a base for your favourite fillings—this is one of those easy recipes that quickly becomes a staple.

I love to enjoy these at the start of the day, with a savoury breakfast, I think it makes the best substitute for a wheat wrap. Because of its high protein and fibre content these wraps keeps me full and satisfied all morning! It’s super versatile, give it a try and let me know your favourite ways to enjoy them.

Tips

• Use a dispenser jar or jug – This makes pouring the batter into the pan super easy and mess-free.
• Rest the batter – Let the batter sit for 5–10 minutes before cooking to help it bind better and reduce splitting. The resting will allow the chickpea flour to absorb the water and create a thicker batter, much easier to pour into the pan.
• Make it oil-free – If using a non-stick pan, you can skip the oil for a lower-fat version.
• Double up the recipe – Want to meal prep? Double the ingredients and store extra batter in the fridge for up to 2 days.
• Go crispy – Cook longer on low heat for a crispier wrap that doubles as a cracker.

Swaps

Chickpea flour: I only made this recipe with chickpea flour, but red lentil flour or quinoa flour should give a similar result—just note that the flavour and texture may vary slightly.
Water: You can use unsweetened plant-based milk such as oat or almond for a richer flavour and a softer wrap.
Garlic powder: Can be swapped for onion powder, or skipped entirely if you’re aiming for a plain base to add toppings later.
Salt: Optional, but a pinch of sea salt enhances the overall flavour.
Flavour options: Add smoked paprika, cumin, or dried herbs like rosemary or oregano to mix things up.

Storage

Fridge: Store in an airtight container for up to 2 days. Reheat in a dry pan to bring back some of the flexibility or crunch. 

Freezer: Not ideal for freezing once cooked, but you can freeze the chickpea flour batter in a sealed container and defrost it overnight in the fridge before cooking.

More Gluten-Free Bread Options

• Easy 4-Ingredient Lentil Bread
• Farinata – Italian Chickpea Flatbread
• Cottage Cheese Bread  
• Chickpea Pancake

Easy Chickpea Pancake

Servings 2

Prep Time 5 minutes mins

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Ingredients

  

• 50 g chickpea flour
• 80 ml water
• 1/2 tsp garlic
• Salt to taste

Instructions

 

• Add all the ingredients into a dispenser jar and mix vigorously with a whisk or a fork until all lumps disappear.
• Add a drizzle of oil to a pan and pour the batter on it slowly (I made 4 small wrap/taco sizes but you can make 2 large)
• Cook one side, flip and cook the other side.
• To create a flexible wrap cook until slightly golden.

Video

Notes

I sometimes like to cook it for longer as it goes very crunchy and this way makes a great cracker alternative for dip, 2 recipes in one!

I always make a small portion of this as it is best eaten straight away.

If you have some leftover I would suggest baking it for a few minutes in the oven or air fryer or cook it in the pan until crunchy.

Course: Side Dish

Cuisine: middleeastern

Keyword: 2ingredients, chickpeas, pancake