Savory Chickpea Pancakes with Leek and Mushrooms

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Plates of crispy chickpea pancakes with a leek mushroom filling

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.

After several rounds of testing, we perfected the ultimate tender pancake (that’s thin like a crepe) with crispy edges for maximum flavor. It can be enjoyed on its own, as a wrap, or filled with delicious veggies or spreads. Our favorite filling? A simple mushroom leek sauté — the perfect companion to this savory pancake. Just 8 ingredients and simple methods required for this flavorful, satisfying dish. Let us show you how it’s done!

Nutritional yeast, salt, olive oil, thyme, garlic, chickpea flour, leek, and mushrooms

Chickpea Pancake Inspiration

We first dreamt up this recipe as something resembling socca but thinner, crispier, and more foldable. Socca is a flatbread made from chickpea flour and its origin is hotly debated. Some claim it originated in the region that is now Nice, France, while others claim it was invented in Genoa, Italy (where it’s called farinata) or Marseille, France (where it’s called panisse). Still other versions can be found in Sardinia, Gibraltar, Algeria, and Argentina (source).

What we ended up with also somewhat resembles an Indian dish known as a chilla or cheela, but with a different flavor profile. You can find an example of a cheela from Vegan Richa here.

How to Make Chickpea Pancakes

These pancakes start with a simple, savory batter made from chickpea flour and salt and thinned with warm water.

Pouring water into a bowl of chickpea flour and salt

After whisking, the batter will look thin and liquid-y — that’s okay!

Whisking chickpea flour, water, and salt in a bowl

After it has rested for 15 minutes, it will thicken slightly and more closely resemble crepe batter, which is what you’re looking for.

Pouring chickpea pancake batter into a small pan

Cooking these pancakes takes a little practice, but if you stick with it, you’ll realize it was well worth the patience.

Golden brown chickpea pancake in a pan

When cooking over medium-high heat, the pancakes develop a golden brown, crispy exterior. They also fold well without breaking, making them perfect for stuffing with your favorite filling.

Sautéed mushrooms and leeks in a rimmed skillet

For the filling, we went with sautéed mushrooms and leek. It’s simply seasoned but bursting with flavor thanks to garlic, thyme, nutritional yeast, and a pinch of salt.

Folding a chickpea pancake with leek mushroom filling

We hope you LOVE these chickpea pancakes! They’re:

Buttery
Herby
Savory
Salty
Tender with crisp edges
& SO delicious!

They make a quick snack when prepared in advance but are also perfect for any meal of the day — breakfast, brunch, lunch, or dinner!

Enjoy as a wrap filled with your favorite dips and veggies. We think they’d also be delicious filled with our 1-Pan Potato (Aloo) Sabzi, Quick Crispy Cauliflower, or 1-Pot Smoky Lentil Vegan Taco “Meat” — or even filled with random leftovers!

More Chickpea Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork resting on a plate of savory chickpea pancakes

Savory Chickpea Pancakes with Leek and Mushrooms

Perfect chickpea pancakes that are tender with crisp edges and full of flavor! Quick and easy to make, incredibly versatile, just 8 ingredients required.
Author Minimalist Baker
Print
Plates of savory chickpea pancakes
4.84 from 12 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 (6-inch pancakes)
Course Breakfast, Entree, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

PANCAKE

  • 1 cup chickpea flour
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 ½ cups warm water

MUSHROOM LEEK FILLING

  • 1 Tbsp olive oil, plus more for greasing pan
  • 8 ounces sliced mushrooms (we used shiitake)
  • 2 small leeks, sliced into 1/4-inch half moons
  • 2 cloves garlic, minced
  • 1 tsp dried thyme (or sub twice as much fresh)
  • 3 Tbsp nutritional yeast
  • 1 pinch each sea salt and black pepper

FOR SERVING optional

  • Fresh thyme
  • Sliced green onion

Instructions

  • In a medium mixing bowl, whisk together the chickpea flour, salt, and warm water until smooth. Ensure that the water is warm as it will help the batter thicken correctly. Set aside for 15 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the mushrooms, leeks, and a pinch each of salt and pepper. Reduce the heat to low and cook, stirring often, until softened — about 10 minutes.
  • Add the garlic and thyme and cook for 1-2 more minutes. Turn off the heat and stir in the nutritional yeast. Taste and adjust as needed, adding more salt to taste, black pepper for spice, or nutritional yeast for cheesiness. Set aside.
  • Heat a non-stick or cast iron* skillet over medium heat (non-stick works best). Whisk the batter again to combine. It should be fairly loose. Pour 1/2 tsp of olive oil into the pan and rotate the pan to evenly spread the oil (if using a cast iron, we found a very thin coating of oil to work best — in fact, in most cases, a seasoned surface with no additional oil should work well).
  • Scoop 1/3 cup (80 ml) of the batter into the skillet, quickly pick up and rotate the skillet to spread the batter into a 5-7 inch circle, then turn up the heat to medium-high and cook the pancake, undisturbed, until browned on the bottom and edges, about 2-3 minutes. Use a spatula to peek at the underside of the pancake to make sure it’s browned before flipping — the pancake should lift away from the pan easily; if it sticks, let it cook a bit longer. Once ready, flip and cook for 1 minute on the other side. If you are using cast iron and the batter is sticking, wipe a small amount of olive oil across the entire surface of the pan and try again. Transfer finished pancake to a plate, turn the heat back down to medium, and repeat with the remaining batter.
  • Top the pancakes with the leek and mushroom filling and garnish with fresh thyme and nutritional yeast or green onion if desired.
  • Best when fresh. Leftovers will keep stored separately in the refrigerator for up to 2-3 days. Not freezer friendly. Reheat separately on the stovetop until warmed.

Video

Notes

*Using a cast iron skillet is more finicky because it does not change temperature as quickly as a non-stick pan. If the batter is sticking to the cast iron or cracking, that likely means it is not hot enough. Try cleaning the pan, increasing the heat, and trying again.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 pancake with filling Calories: 176 Carbohydrates: 21.1 g Protein: 8.3 g Fat: 7.2 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 259 mg Potassium: 460 mg Fiber: 5.1 g Sugar: 4.5 g Vitamin A: 608 IU Vitamin C: 4.8 mg Calcium: 39.7 mg Iron: 2.3 mg

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  1. Elle Palmer says

    I really want to make these, but no matter how hard I try to like them, I HATE leeks! Any suggestions for a filling substitution?

    • Support @ Minimalist Baker says

      Hi Elle! If you like them, onions or shallots would be a great substitute here. xo

  2. Confused…. says

    So before I started to make this recipe, I read all of the comments below. Like everyone else, the shiitake mushroom and leek mix turned out great, no issue. But… I tried the chickpea batter and I couldn’t get the thin crepe like consistency when I followed the recipe. Instead, it was pretty thick. I didn’t have any clumps and after 15 minutes, the batter was even thicker. I had to add more water to make the consistency as described. And it was a lot more water than found in the recipe. When I put the batter in a non stick pan, in medium heat, it looked okay. But when I tried to flip it, it started to break apart. I waited patiently before I flipped it, but each time it was broken into bits… The batter wasn’t too thin, so I couldn’t understand how the recipe would have worked for others. Needless to say, our family didn’t have the chickpea pancake for lunch, it was chickpea pancake bits…. From my experience, chickpea flour alone doesn’t hold very well… so it’s often mixed with another flour or arrowroot starch. Did anyone else have the same experience? @MinimalistBaker – can you share the brand of chickpea flour used and confirm if it was 100% chickpea flour?

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that was your experience! It sounds like it may have had too much water as that can lead to cracking and breaking. If you didn’t already reference the photos/video for batter texture, we’d suggest that! We used 100% chickpea flour (Bob’s Red Mill brand).

  3. Victoria says

    Delicious! I added some chickpeas into the mushroom leek mix and spread a little hummus on the pancakes before folding.

  4. Kari says

    Could you use cassava or millet flour instead of chickpea? Or any other flour substitution recommendations?

      • Theresa says

        We made this recipe, and while the filling turned out nicely, the pancake “batter” was so watery we couldn’t control the size. Ended up having to make very large pancakes to ensure they were thick enough to fold and flip without tearing. Any suggestions?

        • Support @ Minimalist Baker says

          Hi Theresa! It’s important to let the batter sit to thicken up slightly, so possibly giving it even longer next time could help. Thanks for sharing your experience!

  5. Robin says

    This is the second time I made this recipe and I did use nutritional yeast this time rather than grilled chicken. It was delicious. Making the pancakes the second time around was a lot easier and I did 2 frypans at a time. I’m now curious what kind of variety I can come up with for fillings given health/dietary considerations. Very filling and satisfying, not to mention tasty.

  6. Rho says

    Just about to try the chick pea pancakes. ..the recipe calls for
    “3 Tbsp nutritional yeast”
    I’m wondering if that’s a typo?
    Think in the meantime I’ll try the choc chip almond meal cookies 😋

    • Support @ Minimalist Baker says

      Hi Rho, it’s not a typo, but feel free to reduce if preferred! We’ve even made them without it and they were still delicious, just a little less flavorful. Let us know how you like them!

  7. nina says

    My new go-to for lunch – soooo good. This dish actually made me enjoy mushrooms (I used portobello). Also, I would suggest weighing your chickpea flour because the flour I bought said 4 tablespoons is 120g versus on the recipe here 120g equals 1 cup…something to keep in mind!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them! Thank you for sharing, Nina! We’ll double check the chickpea flour measurement.

      • Support @ Minimalist Baker says

        Hi Nina, we’re wondering what brand of chickpea flour you have? We weren’t able to replicate this issue.

  8. Kayla says

    Absolutely delicious and will definitely make again. Followed the ingredients portions and got enough for two entrees. Even after 15 minutes, I was skeptical about the thickness of the batter. Decided to just go for it and it turned out lovely. I used a nonstick pan without oil and it flipped fine. Edits included salting mushrooms after cooking rather than before to reduce liquid pulled from them, topped stack of pancakes with a thin layer of spero sunflower vegan cream cheese. Finished with chives and a little truffle salt. Delicious and easy!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Kayla! Love your modifications! Thanks so much for sharing! xo

    • Support @ Minimalist Baker says

      Hi Krista, we’re not sure how to make that work! We’ve tried grinding dry chickpeas in a grinder and blender before and they don’t get to a fine enough texture.

  9. Robin says

    This is a great recipe and I definitely will be making it again. It was tasty and savoury. Good combination of flavours.

  10. Meredith says

    We made this recipe exactly as written except we doubled the amount of topping and ate the pancakes flat instead of folded over. This was maximum flavor for minimum effort! Very easy to make. I love the toasty, nutty flavor of the chickpea pancake. Shiitake mushrooms are definitely the way to go because given the minimal number of ingredients it really provides a lot more flavor. Love this recipe!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Meredith. Thank you so much for sharing! xoxo

    • Support @ Minimalist Baker says

      Hi Bex, we don’t have experience using black bean flour so we’re not sure. But based on the textural difference between black beans and chickpeas, we’d assume you’d need less water. Let us know if you try it!

  11. Diana Demco says

    Hi, What would you recommend as a substitution for mushrooms? I can’t eat them to save my life lol (just don’t like them). But I’d like to keep the leek! Thanks!

  12. Vicky says

    I was so happy to see this mostly bc of the pancakes! I grew up eating veggies filled pancakes but stopped making them since I didn’t have a vegan option, and this was perfec!
    The only thing is that I struggled with getting the batter right. The pancakes were too thick and they broke in the cast iron. Real bummer! What went wrong? I followed the instructions closely. Thanks!

    • Support @ Minimalist Baker says

      We’re so sorry this one gave you trouble, Vicky! A few ideas here- 1) The batter may have been too thick, in which case we’re thinking maybe brands of chickpea flour vary? What brand did you use? 2) The pan may have been too hot, not allowing them to spread. And 3) We did have the most success with a non-stick pan versus a cast iron skillet. We’ll see if we can play around more with a cast iron and troubleshoot!

      • Vicky says

        I gave this another try! I used the same flour (sprouts brand) and my cast iron. It turned out amazing! Idk what happened the first time around, maybe the batter was too thick. I love this recipe so much. I haven’t tried it yet with your filling and looking forward to it! The filling I make is with peas corn carrots red and green peeper onion and garlic, all sauted and then I make a white vegan bechamel, just oat milk and corn starch, salt pepper and nutmeg, mix everything and yum! thanks a lot for amazing recipes always!

    • Meredith says

      We followed the directions to a tee, and our batter turned out quite thin and runny. Maybe consider adding more water next time? We also used a nonstick skillet with no issues whatsoever. My cast iron is still not fully non-stick yet, so it can grip onto batters like this.

    • Support @ Minimalist Baker says

      Vicky, we did some more experimenting with a cast iron and it is more finicky, but does work! We were able to replicate your issue with it cracking and found that it was because the heat was too low and so it didn’t cook fast enough and started drying out. Since a non-stick changes temperature more quickly than a cast iron, it’s easier to use. Hope that’s helpful!

    • Christa says

      Are the leeks supposed to be crunchy, like not cooked too much? While following the cook times, I felt like the leeks were undercooked, not sure if that was intentional?

      • Support @ Minimalist Baker says

        Hi Christa, how strange! They should be very tender with this cooking method. We’d say try increasing the heat and/or cooking longer. Hope that helps!

  13. V Durling says

    I have a question.
    Why add yeast to the filling mix. I know that there will be a reason, just can’t think what it is…

    • Support @ Minimalist Baker says

      Hi, nutritional yeast (perhaps different from the yeast you’re thinking of?) adds a savory, cheesy component. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Ana, sorry that happened! You could slowly add the water while whisking to help with that.

    • Support @ Minimalist Baker says

      Hi Cindy, you could omit it or sub a little chickpea (or white) miso mixed in water to form a paste. Let us know if you try it!

  14. Svetlana says

    Hello! I haven’t made the recipe yet but what would be a great substitution for leeks? Thank you for your response.

    • Support @ Minimalist Baker says

      Hi Svetlana, we’d suggest thinly sliced red or sweet onion. Let us know if you try it!

  15. Irena says

    Dear Team ,
    I love all your recipes… you always make my day special when you send me delicious meal . Thank you for sharing and keep us motivated and on right life track 🙏🏻🍀.
    If I want to make sweet filling with chickpea pancakes with more protein included as I do workout a lot what should I add? Vanilla Protein powder with sweet option and for savory option some fish or cottage?
    Thank you
    Irena🙋🏻‍♀️💐

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear that, Irena! Thanks so much for sharing! Another reader mentioned using dairy-free milk in place of water in chickpea pancakes, so perhaps that with vanilla protein powder could be nice. For savory, we think chickpeas would be a nice addition. Hope that helps!

  16. Trina says

    This was quick and tasty. My first crepe didn’t turn out well, turned heat up on pan, perfect.
    Thank you,
    Trina

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Trina! These ones do require a higher heat to crisp up nicely. Glad you were able to troubleshoot – thanks for sharing your experience!

    • Support @ Minimalist Baker says

      Hmm, we’ve never experimented with one, but if it’s nonstick and can get to a pretty high heat, we think it would be fine. Let us know if you try it!

  17. Hannah says

    Could you substitute with a similar flour? These sound delicious and I want to try to make them tonight but only half almond, coconut, all purpose and oat flour.

    • Support @ Minimalist Baker says

      Hi Hannah, that could work, but you’d probably have to play around with it a bit to get the right consistency. Chickpea flour is quite absorbent, similar to coconut flour, but we’re not sure coconut would be ideal in terms of flavor here.

    • Support @ Minimalist Baker says

      Hi Simi! We haven’t tried this with milk (dairy or non-dairy) but we think it would work! Not sure if it will change the texture too much, but might make them more tender? Let us know how it goes if you give it a try!

    • Trista says

      I make chickpea pancakes all the time my kids love them. I like to use veggie broth instead of water for added flavor. I use plant-mylk to make a sweet version of chickpea pancakes and also add some vanilla and a splash of maple syrup to the batter then fill them with berry compote and a drizzle of almond or cashew butter.