Savory Oats Chickpea Pancakes Recipe (Glutenfree & Veg)

Crispy, protein-packed, and incredibly delicious, these Savory Oats Chickpea Pancakes are the perfect quick meal! Topped with crunchy shredded cabbage and fresh cilantro, they’re infused with the goodness of flaxseeds and cumin for a burst of flavor and superfood benefits in every bite. These are Glutenfree, vegetarian & can be made Vegan.

Savory Oats Chickpea Pancakes Recipe

These Savory Oats Chickpea Pancakes are here to revolutionize your breakfast (or any meal!) routine.

Made with fiber-rich oats, protein-packed chickpea flour (besan), and topped with crunchy cabbage, fresh cilantro, and nutrient-dense flaxseeds, these pancakes are a delicious way to start your day or refuel after a workout.

And the best part ?? They’re surprisingly easy to make!

Whether you’re following a vegan diet, a high-protein meal plan, or gluten-free, or simply want a healthy alternative to traditional pancakes, this recipe is a must-try and they make an ideal balanced meal.

Savory Oats Chickpea Pancakes Ingredients: 

Before we proceed ahead, here are the simple ingredients required to make them:

• Rolled Oats (finely ground into flour)
• Chickpea Flour (besan)
• Yogurt (curd/dahi) – can use vegan options
• Flaxseeds
• Water (adjust as needed)
• Olive Oil (for cooking) – you can also use ghee or butter (non-vegan options)

Toppings:

• Shredded Cabbage
• Chopped Cilantro

Spices:

• Cumin Seeds (jeera)
• Red Chili Powder (optional, for spice)
• Salt

How to Make Savory Oats Chickpea Pancakes

Here are the Step-by-Step Instructions: 

Step 1: Prepare the Batter

• Grind the Oats – blend rolled oats into fine flour using a food processor or blender.
• Mix Dry Ingredients – In a large mixing bowl, combine the oat flour, chickpea flour, cumin, flaxseeds, red chili powder (optional), and salt.
• Add Wet Ingredients: add yogurt and water and keep stirring until you get a smooth slightly thick pourable batter. 
• Rest the Batter: let the batter rest for 5 minutes.

(Batter Consistency is Shown in the Picture Below)

Step 2: Cook the Pancakes

• Heat a Pan – grease a non-stick skillet with a little olive oil or ghee over medium heat.
• Pour the Batter – scoop about ¼ cup of batter onto the skillet, spreading it into a circular shape.
• Add Veggies on Top: add some shredded cabbage and chopped cilantro on top and press them gently to stick to the batter.
• Cover and Cook: for a minute (this helps veggies stick to the pancake and bottom of the pancake to crisp up a little) and then open the cover and flip the pancake.
• Cook for 3 More Minutes – let it cook for about 2-3 minutes and then flip and transfer the pancakes veggies side up to a serving plate.
• Repeat – continue cooking the remaining batter, adding more oil as needed.

Step 3: Serve & Enjoy

• Garnish – Top with extra flaxseeds and fresh cilantro for added flavor.
• Pair with Dips – Serve with avocado chutney, yogurt dip, or tomato salsa.

Pro-Tips for the Best Oats Chickpea Pancakes

• For Extra Crispiness – Cook on low-medium heat and let them brown properly before flipping.
• To Enhance Flavor – Add grated ginger, garlic, or green chilies for extra depth.
• For More Nutrition – Add finely grated carrots, spinach, or bell peppers to the batter.
• For a Thicker Pancake – Reduce the water slightly for a denser texture.

Here are Some Useful Things to Know: 

1. Can I make these pancakes ahead of time?
Yes! Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat on a pan before serving.

2. Can I freeze these pancakes?
Absolutely! Stack the pancakes with parchment paper in between and freeze for up to 2 months. Thaw and reheat before eating.

3. Are these pancakes kid-friendly?
Yes! For a milder version, skip the red chili flakes and add grated carrots for natural sweetness.

4. Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats are too coarse. Use rolled oats or quick oats for best results.

5. Can I replace chickpea flour with another flour?
Yes, you can use whole wheat flour or almond flour, but chickpea flour provides the best texture and protein.

These Savory Oats Chickpea Pancakes are a wholesome, nutritious, and delicious way to start your day.

Packed with fiber, protein, and superfoods, they’re an excellent choice for a healthy breakfast, lunch, or even a quick snack. Plus, they are:
✔️ Vegan
✔️ Gluten-Free
✔️ High-Protein
✔️ Quick & Easy to Make

Try this recipe today and enjoy a healthy meal that keeps you full and energized!
Loved This Recipe? Share & Subscribe!

——————–

Tried Our Recipe – AWESOME – Please Don’t Forget To

✅ Share this recipe with friends & family

✅ Leave a comment below with your feedback

✅ Follow for more healthy & delicious recipes!

SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here too:  Facebook / Pinterest 

:: You May Also Like :: 

Instant Savory Oats Crepe – Oats Chilla 

Instant Multigrain Pesto Dosa (Savory Indian Crepes)

Continue to Content

Yield: 6 medium pancakes

Savory Oats Chickpea Pancakes Recipe (Glutenfree & Veg)

Print

Crispy, protein-packed, and incredibly delicious, these Savory Oats Chickpea Pancakes are the perfect quick meal! Topped with crunchy shredded cabbage and fresh cilantro, they’re infused with the goodness of flaxseeds and cumin for a burst of flavor and superfood benefits in every bite.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 2 minutes

Ingredients

• 1 Cup Rolled Oats (finely ground into flour)
• 1/2 Cup Chickpea Flour (besan)
• 3 Tbsp Yogurt (curd/dahi) - can use vegan options
• 1 Tbsp Flaxseeds
• 1/2 Cup Water (adjust as needed)
• 4 Tbsp Olive Oil (for cooking) - you can also use ghee or butter (non-vegan options)

Toppings:

• 1/2 Cup Shredded Cabbage
• 3 Tbsp Chopped Cilantro

Spices:

• 1 Tsp Cumin Seeds (jeera)
• 1/2 Tsp Red Chili Powder (optional, for spice)
• 1/2 Tsp Salt

Instructions

How to Make Savory Oats Chickpea Pancakes

Step 1: Prepare the Batter

• Grind the Oats – blend rolled oats into fine flour using a food processor or blender.
• Mix Dry Ingredients – In a large mixing bowl, combine the oat flour, chickpea flour, cumin, flaxseeds, red chili powder (optional), and salt.
• Add Wet Ingredients: add yogurt and water and keep stirring until you get a smooth slightly thick but pourable batter. 
• Rest the Batter: let the batter rest for 5 minutes.

Step 2: Cook the Pancakes

• Heat a Pan – grease a non-stick skillet with a little olive oil or ghee over medium heat.
• Pour the Batter – scoop about ¼ cup of batter onto the skillet, spreading it into a circular shape.
• Add Veggies on Top: add some shredded cabbage and chopped cilantro on top and press them gently to stick to the batter.
• Cover and Cook: for a minute (this helps veggies stick to the pancake and bottom of the pancake to crisp up a little) and then open the cover and flip the pancake.
• Cook for 3 More Minutes – let it cook for about 2-3 minutes and then flip and transfer the pancakes veggies side up to a serving plate.
• Repeat – continue cooking the remaining batter, adding more oil as needed.

Step 3: Serve & Enjoy

• Garnish – Top with extra flaxseeds and fresh cilantro for added flavor.
• Pair with Dips – Serve with avocado chutney, yogurt dip, or tomato salsa.

Notes

This pancake is easily customizable as per your choice or availability of ingredients.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 229mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 4g