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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan chickpea pancake with spring veggies

May 30, 2017 by Ania - 8

chickpeas, easy, gluten-free, healthygo to recipe

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vegan chickpea pancake

With this recipe, I set out to wow you with a vegan omelette yet I ended up with a fluffy, savoury pancake instead.

Not quite what I had in mind, but it makes a tasty, filling and naturally gluten-free meal. It’s kind of similar to an Italian socca yet fluffier and requires less oil.

I topped it with a bunch of seasonal veggies as I don’t seem to be able to get enough of them right now. Hope you like it!

PS: If you make this vegan chickpea pancake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan chickpea pancake close

vegan chickpea pancake portion

Print
  • makes: 1
  • prep: 30 min
  • cooking: 20 min

Ingredients

  • ½ cup chickpea flour
  • ¼ tsp baking soda
  • 2 tsp lemon juice
  • 1 tbsp nutritional yeast
  • white or black pepper
  • 1/3 tsp salt
  • 3 tbsp aquafaba
  • 50 g silken tofu (optional)
  • 1 tbsp olive oil

TOPPING

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 1 baby zucchini, sliced
  • 5 asparagus spears, cut into smaller pieces
  • ½ cup cooked broad beans
  • 1-2 tbsp fresh dill, finely chopped
  • 1 tbsp capers
  • a squeeze of lemon
  • 2 tsp basil pesto (optional)
  • fresh rocket

Method

  1. In a large bowl, mix chickpea flour, baking soda, nutritional yeast, salt and pepper with lemon juice and enough water to achieve a thick pancake batter.
  2. If using tofu, place it on a plate and crumble it with a fork. Season with salt and pepper.
  3. In another (glass or metal, avoid plastic) bowl, whip aquafaba with ½ tsp vinegar until you achieve stiff peaks.
  4. Heat up a medium, non-stick frying pan and brush it with a bit of olive oil.
  5. Gradually fold whipped aquafaba into the pancake batter with a spatula. Do it very gently so that you don’t knock all the air out.
  6. Pour the batter into the prepared frying pan. If using tofu, scatter it on top of the pancake. Place the pan on the hob, on low-medium heat, for a few minutes (about 5 mins) until the sides of the pancake start peeling away from the pan.
  7. Next, place the pan under a grill / broiler and cook for a further 10-15 minutes until the pancake is fully cooked through.
  8. While the pancake is cooking, heat up two tablespoons of oil in a large frying pan. Add garlic and chilli, if using. Stir-fry gently until soft and fragrant.
  9. Add zucchini slices and raw asparagus. Sauté for a few minutes, until the asparagus has softened but still remains crunchy. Add cooked broad beans and capers. Season with salt (go easy as capers contribute some saltiness), pepper, a squeeze of lemon and fresh dill.
  10. Top cooked pancake with spring veggies, fresh rocket and optionally a drizzle of pesto.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Ashley // My Southern Sweet Tooth says

    May 30, 2017 at 9:16 pm

    This is such a bright and colorful dish! It looks sooo good!

    Reply
    • Ania says

      May 30, 2017 at 9:25 pm

      Thanks Ashley 🙂

      Reply
  2. Ellen Carpenter says

    May 30, 2017 at 9:45 pm

    Great timing! Just yesterday I started looking for more chickpea recipes, as some research indicates eating them helps with some of the symptoms of menopause. Looking forward to trying this!

    Reply
    • Ania says

      May 31, 2017 at 8:43 am

      Thanks Ellen, hope you’ll enjoy this and hope your symptoms get better! 🙂 Ania

      Reply
  3. Rhonda says

    August 25, 2017 at 12:47 pm

    What I can I use instead of sugar in recipes thankyou 🌺🦋🌸🌺🦋🌸

    Reply
    • Ania says

      August 25, 2017 at 12:52 pm

      Hi Rhonda,

      I’m a bit confused as this recipe contains no sugar?! If you mean it as a general question, it really depends on the recipe, I’m afraid. Hope that helps! Ania

      Reply
  4. Tessa says

    October 8, 2017 at 4:17 pm

    Would substituting chickpea flour with canned chickpeas work if you omit the extra liquid?

    Reply
    • Ania says

      October 9, 2017 at 6:54 pm

      Hi Tessa,

      I’m not sure if that would work if I’m honest, but you may end up creating something great, worth trying I guess! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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