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vegan chickpea pancakes with a creamy pesto

Vegan Chickpea Pancakes With a Creamy Pesto Dressing (Gluten-Free)

  • Author: Maša Ofei
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Yields 10-12 pancakes


These fluffy vegan chickpea pancakes are a great high protein gluten, grain, egg and dairy-free breakfast or brunch option. Packed with veggies and a delicious creamy cashew pesto, this dish is a wonderful healthy meal option.


  • 1 small onion, diced
  • 1 cup red peppers (capsicum), diced
  • 1 cup / 1 medium zucchini, grated
  • 2 handfuls of greens, chopped (you can use kale, collard greens, baby spinach, silverbeet/chard)

Dry ingredients:

  • 2 cups / 230g chickpea flour
  • 2 teaspoons baking powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon garlic powder
  • 1 teaspoon sweet paprika powder
  • ½ teaspoon turmeric powder
  • 1½ teaspoons salt
  • ¼ teaspoon pepper, or to taste


  • 1½ cups / 375ml water
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • Neutral oil, for frying

To serve:

  • Rocket (arugula)
  • Tomatoes, diced

Creamy pesto dressing:

  • 2 handfuls / 30g fresh basil
  • ⅓ cup /45g raw cashews
  • 2 cloves of garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Pepper, to taste
  • ¼ cup / 60 ml water
  • ¼ cup / 45g vegan mayonnaise


  1. In a skillet, add in a tablespoon of oil and add the onion. Cook for a few minutes until the onion is soft.
  2. Add in the red peppers and let it cook for 4-5 minutes, stirring occasionally.
  3. Add in the zucchini and cook for a further 3-4 minutes until the zucchini becomes soft.
  4. Add in the greens and put a lid on the skillet. This will help the greens to shrink and then cook for a further 3-4 minutes. Transfer to a bowl and set aside.
  5. While the veggies are cooking, in a large bowl add in all the dry ingredients. Whisk to combine.
  6. Pour in the wet ingredients and whisk to make sure that there are no lumps in the mixture.
  7. Add in the vegetables and combine well.
  8. Give the skillet a wipe out and add oil to it again (1-2 tablespoons) on medium heat.
  9. Using a ¼-⅓ cup, scoop out some batter and spread out evenly to the desired shape.
  10. Let it cook until the edges of the batter look like they’re cooked (see image above), this should take around 4 minutes. Flip over (it should be nice and golden) and cook for a further 2-3 minutes on the other side.
  11. Repeat the process until all the batter is used.
  12. Serve on a bed of rocket with some cherry tomatoes and a generous dollop of the creamy basil pesto.
  13. To make the pesto: Add all but the vegan mayonnaise to a blender or food processor and blend until you reach a nice consistency. I like to still have a little bit of texture in mine, but if you want it super smooth, just blend for a further 30 seconds. Add in the mayonnaise and blend enough to combine.


These pancakes do tend to be a little on the dry side (in my opinion) if eaten on their own, so I recommend that you either use some sauce/dressing with them or with a salad (as recommended).

  • Diet: Vegan

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