Who said pancakes had to be sweet? They can also be savory and made into these vegan pancakes. Mixed with semi-dried tomatoes, garlic, zucchini, and chives, this vegan pancake is the perfect savory big breakfast or lunch.

Tomato, Chive, and Chickpea Pancakes [Vegan]



Cooking Time



  • 150 grams of chickpea (also known as besan flour or garbanzo flour)
  • 1 cup of water
  • 2/3 cup of zucchini, washed and grated (also known as courgette)
  • 1.5 teaspoons of salt
  • 1/3 cup of fresh chives, washed and finely sliced
  • ¼ cup of semi-dried tomatoes, drained of their oil and finely sliced
  • 2 cloves of garlic, peeled and minced


  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 nonstick 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 (I used one because I wanted my pancakes to look pretty) in the pan and pour in just under ¼ cup of the mixture (I used a 1/4 cup, cup measurer). Each time you scoop up ¼ of a cup 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 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.


If your batter is too wet, simply add more flour and, if it’s too dry, add more water. You REALLY want your oil to be fairly hot before you pour the batter onto it, otherwise your pancakes will be soggy and oily. Not too hot though or they will burn. A gentle to medium heat after the batter has hit the pan is perfect, because you want your pancakes to cook through. If your pan gets too hot at any stage, just remove it from the heat. If your pancakes stick a little to your cooking ring when you try to lift it, just get a small, sharp, thin-bladed knife and gently run it around the edge of the ring to release the pancake.

    Nutritional Information

    Total Calories: 1068 | Total Carbs: 165 g | Total Fat: 21 g | Total Protein: 85 g | Total Sodium: 87 g | Total Sugar: 37 g (Per Serving) Calories: 107 | Carbs: 17 g | Fat: 2 g | Protein: 9 g | Sodium: 9 g | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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      1. Hi Mary,
        I don\’t know if you\’re familiar with garbanzo bean flour, but it has a different heft and texture than regular flour. The protein found in gluten (regular flour, for example) when combined with eggs and milk make a fluffier and lighter pancake. Garbanzo and other gluten free flours are much heavier and bind to other ingredients differently in the cooking/baking process. If it was too salty, use less salt!

        I tried this recipe and found it lovely and very flavorful. I used slightly less salt (sea salt) and added freshly made pesto left overs I had which gave it a nice kick and beautiful color. I imagine it would be lovely with roasted red peppers and sautéed mushrooms too for a different flavor.

      2. Oh, my cooking notes:
        If you don\’t have a cooking ring, just cut a large white onion in half (kinda like you\’re making onion rings) and place the ring in the pan prior to pouring in the batter.
        I let my batter sit for 30 minutes to allow it to thicken, the batter was less runny.
        I found the proportions of 1 cup of garbanzo bean flour to 1 cup of water/almond milk to be a better ratio.