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Savory Chickpea Pancakes served with a fresh tomato-cilantro salad and spinach!

Savory Chickpea Pancakes with Tomatoes + Spinach

 Savory pancakes are amazing. And the best part is, it makes eating pancakes for every meal of the day totally acceptable!
Course Main Course
Cuisine American
Keyword healthy pancakes, spinach, tomato
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 pancakes
Calories 223kcal
Author Alyssa Rimmer



  • Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
  • Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
  • Spay the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 - 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
  • Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
  • To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!



Calories: 223kcal | Carbohydrates: 25g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 596mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 27.9mg | Calcium: 33mg | Iron: 2.8mg