Who knew something so simple could be so delicious? These chickpea pancakes are light, fluffy, and packed with plant-based goodness. Made with chickpea flour, they’re naturally high in protein and fibre—perfect as a healthier bread alternative.
What makes them even better? No eggs, no dairy, no fuss.
These pancakes are incredibly versatile. Wrap them around your favourite savoury fillings for breakfast, serve them as a side with soups or stews, or use them as a quick bread substitute. They’re ready in minutes and guaranteed to impress—whether you’re vegan or not!
Tips
- Use a high-quality non-stick pan, it will make life easier when it is time to flip.
- After mixing the batter it is important to let it rest for at least 10 minutes. This will allow the chickpeas to absorb the liquids and it will also help to removing any lumps. After 10 minutes give it another whisk to get rid of the remaining lumps.
- You can use this wrap in may ways! My favourite way is to use them as a wheat wrap substitute. I would add some cream cheese and smoked salmon and make a delicious roll for example. You can also use it as a bread substitute to go alongside salads or soups.
Storage
Let the wraps cool to room temperature before storing to prevent condensation and sogginess. Place the wraps in an airtight container to keep them from drying out and store them in the fridge for up to 2-3 days.
More Chickpea Flour Ideas
Chickpea Pancake
Ingredients
- 150 g chickpea flour
- 1/4 tsp baking powder
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp coconut cream
- 230 ml water
Instructions
- Add all the ingredients into a bowl and mix until you form a smooth batter.
- Leave to rest for 10 minutes.
- Oil a non-stick pan with a tsp of coconut oil and pour the batter. You will be able to make 4 pancakes.
- My favourite way to enjoy them is as a wrap for a savoury breakfast but it also great as bread substitute, along side soups or anything dish!