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Holly White’s Savoury Chickpea Pancakes

These vegan-friendly savoury pancakes are a great way to elevate the humble chickpea to dizzy new heights.

Packed full of protein, chickpeas also provide a variety of vitamins, minerals, and fibre, not to mention, they’re relatively cheap and easy to find in most Irish supermarkets!

To make approximately 6 pancakes, you’ll need:

Pancake Ingredients

  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 100 g grated peeled carrot
  • 150 g chickpea flour
  • 2 tablespoons nutritional yeast
  • 200 ml water
  • Salt and pepper to taste.
  • Serve with: Fresh chives, guacamole (or sliced avocado) and cherry tomatoes.


  1. Lightly sauté́ the carrot and garlic.
  2. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed carrot and garlic. Whisk until combined and let the batter sit for 1 minute to form a thick consistency.
  3. Add 2 tablespoons of batter to a medium-hot pan for each pancake. Use a spatula to spread the batter out until it’s about 3 inches in diameter.
    Cook for 3 to 4 minutes or until a golden brown crust forms on the bottom and bubbles rise to the surface.
  4. Flip and cook for another 2 to 3 minutes until golden brown. Serve with guacamole, chopped chives and roasted cherry tomatoes.

There you have it!

Four easy-chick-peasy steps to prepare a delicious and nutritious brunch.