Savoury Chickpea Pancakes

These are such an easy lunch dish. You can fill them with whatever you want, cheese, spinach, nut butters, avocado, vegetables etc and they are a yummy satisfying, nourishing meal.

1 cup of chickpea flour has 42% daily-recommended intake protein, 25% iron, 25% vitamin B6, 38% magnesium, 22% potassium, 40% dietary fibre, and all this goodness is just from the chickpea flour, add in the eggs and even more protein and vital nutrients. Chickpeas are not a low FODMAP food but a medium one and some people may find they don’t tolerate it well others are fine so I hope you find your ok with chickpea flour.

I lived off these pancake wraps during my pregnancy, they were one of the only meals I would be able to tolerate. It gave me a carby craving fix while also being nutritious.

Savoury Chickpea Pancakes

Prep Time: 2 minutes

Cook Time: 8 minutes

Yield: 6-8 Pancakes


  • 6 eggs * if want to make vegan just use 1 ¼-½ cups more water in mixture instead
  • 2 cup garbanzo bean flour
  • ½ cup water
  • ¼ cup milk
  • Coconut oil for the pan


  1. Mix all the ingredients together
  2. Place medium-large sized frying pan on medium heat with dash of coconut oil
  3. Place ½ cup of mixture into the pan and swirl the pan around to spread the mixture.
  4. Flip after 1 minute
  5. Makes 6-8

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