Tomato, Chive and Chickpea Pancakes (Vegan)

Chickpea pancakes are quick, protein-rich and naturally vegan. They are made with chickpea flour, ripe tomatoes and fresh chives, creating a light savory pancake with a soft center and crisp edges.

The batter comes together in minutes and cooks quickly in a hot pan. Chickpea flour gives the pancakes structure, while tomatoes add moisture and a gentle sweetness.

Fresh chives bring a bright onion flavor without overpowering the recipe. Serve them warm for breakfast, lunch or a simple plant-based snack.

For the best texture, let the batter rest for a few minutes before cooking. This helps the chickpea flour absorb the liquid and creates pancakes that hold together well in the pan. Cook them over medium heat until the edges look set, then flip gently and brown the other side.

Serve these vegan chickpea pancakes with a spoon of plant-based yogurt, a simple tomato salad or fresh herbs. They are also great with olives, pickles or a drizzle of olive oil for a Turkish-style breakfast plate.

INGREDIENTS

• 150g of chickpea (also known as besan flour or garbanzo flour)
• 235ml of water
• 85g of zucchini, washed and grated (also known as courgette)
• 1.5 tps of salt
• 32g of fresh chives, washed and finely sliced
• 32g of semi dried tomatoes, drained of their oil and finely sliced
• 2 cloves of garlic, peeled and minced

PREPARATION

1. Put the chickpea flour into a large bowl and add the water. Whisk until the mixture has a smooth batter consistency.
2. Squeeze the grated zucchini in a clean, dry tea towel to remove extra water content from it.
3. Add the zucchini and the rest of the ingredients to the batter and mix well to combine.
4. Gently heat a small non stick pan with enough oil to grease the pan (I used the oil from the semi dried tomato jar).
5. Put a well greased pancake ring (optional) in the pan and pour in just under 32 grams of the mixture (Using a measurig cup). Each time you scoop up 32 grams of the mixture make sure you stir the mixture first so that all the fillings are well distributed in the batter.
6. Watch your pancakes while they are cooking and when you see bubbles on the surface of the pancakes and also when you touch the sides and they have firmed slightly, gently pull the ring up and place it aside. Then turn the pancake over with an egg flipper. Do this GENTLY. Cook until till browned.
7. Repeat this process until you have used all the batter and serve. I served mine with a spicy eggplant pickle, semi dried tomatoes and rocket.

Why Chickpea Pancakes Are Perfect for Vegan Cooking

Chickpea pancakes are a smart choice for vegan cooking because chickpea flour works naturally as both the base and binder. It creates a batter that holds together without eggs, dairy or complicated substitutes. The result is a savory pancake that feels satisfying but still light.

Chickpea flour also has a mild nutty flavor that pairs well with fresh vegetables and herbs. In this recipe, tomatoes keep the pancakes moist, while chives add freshness and a clean savory note. This balance makes the dish easy to serve at different times of day.

How to Make Tomato Chive Chickpea Pancakes

Start by mixing chickpea flour with water until smooth. Let the batter rest briefly so the flour can hydrate. This small step helps improve the texture and makes the pancakes easier to flip.

Fold in chopped tomatoes, fresh chives and your seasonings. Heat a nonstick pan with a little olive oil, then spoon in the batter. Cook each pancake over medium heat until the edges look set and the bottom is golden.

Flip carefully and cook the second side until firm. Serve warm with herbs, plant-based yogurt, salad, olives or pickled vegetables.

Tips for Better Chickpea Pancakes

Keep the batter slightly thicker than crepe batter. If it is too thin, the pancakes may tear when flipped. If it feels too thick, add a small splash of water and mix again.

Use medium heat rather than high heat. Chickpea pancakes need enough time to cook through before the outside browns too quickly.

For extra flavor, add black pepper, cumin, paprika or a little garlic powder. You can also add parsley, dill or mint if you want a brighter herb flavor.

Related Recipe: Guacamole pomegranate dip