These oat-chickpea pancakes seasoned with herbs and chili make a great gluten-free breakfast for those with a savory palate.
If you are subscribed to my newsletter, you received this pancake recipe before anyone else a few days ago and you are now probably making them for a great Thanksgiving breakfast or brunch. Or maybe even a light dinner – yes, you can eat pancakes anytime of the day and if you haven’t tried for dinner, I strongly suggest you give it a try. If you are not subscribed to my weekly newsletter yet, subscribe here to receive exclusive seasonal recipes before everyone else and my free e-book 25 Healthy Everyday Recipes.
I am completely obsessed with pancakes and it seems that you are too. My #1 recipe on the blog is indeed my Easy Fluffy American Pancakes and it’s been going strong for quite some time now. Every weekend, thousands and thousands of you are making them again. It’s a super simple recipe that never fails and that you can adapt in so many ways, adding some chocolate chips, blueberries… In a word, it’s a recipe to keep a lifetime, really.
Other pancake recipes you should also consider:
- Quick Oatmeal Banana Blender Pancakes
- Ultra Moist Lemon Ricotta Pancakes
- Fluffy Greek Yogurt Blueberry Pancakes
- Vegan Pink Beet Pancakes
- Lemon Poppy Seed Yogurt Pancakes
As the co-founder of the Chicago Breakfast & Yoga Club, I have also been making some savory pancakes for several yoga-breakfast events. Our yogi students are completely obsessed with them and keep asking me for the recipe every single time. It was about time for me to work on it. Savory pancakes are somehow a great alternative when you are looking for a healthier low-carb breakfast or brunch. Still, they are very fulfilling and very satisfying.
I chose to make them entirely gluten-free, so that they are also easier to digest too. Hence I combined chickpea flour with oat flour. If you can’t find your hand on oat flour, just pulse some oats in a food processor until finely grind. Add the remaining ingredients you would use for a classic pancakes recipe (baking powder, baking soda and fresh produce such as milk and egg), to which we add a little bit of olive oil.
The rest is all about the right seasoning to make your pancakes perfectly savory. Spring onions (or chives), chili pepper, salt and pepper are my go-to ingredients for a successful recipe with a little kick. You could also imagine minced red onions, spinach, feta… the possibilities are endless. Just make sure you don’t overload the pancake batter or it might have an impact on the texture – you want to keep your pancakes thick and compact rather than spread out.
I served these savory pancakes with poached eggs on top and a side of mashed avocados with basil. This way, it makes a full breakfast, very satisfying and absolutely delicious. My husband David is completely obsessed with them and is always asking for some more every time he stumbles upon the photos I have made from this recipe. I will for sure make them again and again, using various toppings (cottage cheese and sun-dried tomatoes works super well too!). So grab the recipe and make it your own way. Happy weekend!
- ¾ cup (90g) chickpea flour
- ¾ cup (85g) oat flour*
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- Salt and pepper
- ¼ teaspoon ground chili
- 1 large egg
- 1 cup (240ml) milk
- 2 Tablespoons olive oil
- 3-4 spring onions, sliced
- 1 small chili pepper, minced
- Vegetable oil, for cooking
- 4 large eggs
- Spring onions, sliced
- Fresh basil leaves, chopped
- In a large mixing bowl, combine the flours, baking powder, baking soda, salt, pepper and ground chili.
- In a separate bowl, whisk together the egg, milk, and olive oil. Add the sliced spring onions and minced chili pepper. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.
- Heat vegetable oil a large skillet over medium heat, and once hot add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes onto a plate covered with foil to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
- While the pancakes are keeping warm, prepare the poached eggs. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering.
- Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
- Carefully lift eggs from pot with a slotted spoon and place them onto the prepared pancakes. Garnish with extra spring onion sprigs, avocado mash, chopped basil leaves; season with freshly ground pepper, and enjoy!
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