Vegan Chickpea & Carrot Pancakes Recipe

Vegan Chickpea & Carrot Pancakes Recipe
Recipe by
Gluten Free, Vegan, Sugar Free, Dairy Free
Keep in fridge up to 3 days.

Crispy carrots on the outside and a warming, dough-like consistency on the inside - these Carrot and Chickpea Pancakes will certainly hit the spot. Protein packed chickpeas are filling, delicious and nutritious with a delicate spice combination that will get your tastebuds tingling. A fantastic addition to a traditional Indian Banquet!

  • Sieve
  • Large Bowl
  • Mixing Spoon
  • Fridge
  • Grater
  • Hnad Blender
  • Metal Pancake Ring
  • Non-stick Pan
  • Pancake Flipper


  1. Firstly, sieve the flour into a large bowl and add the milk and oil, mixing very well to avoid any lumps.
  2. Next, add the salt, pepper and spices and keep mixing well.
  3. Then, let the batter sit in the fridge for a minimum of 1 hr as this really helps the texture.
  4. Grate your carrots if you need to.
  5. Add the grated carrots a bit at a time until combined, if you like the chunky look then use it as it is, or use a hand blender to blend in the carrots, creating a smoother batter and cleaner shaped pancakes.
  6. Next, heat 1 tsp of coconut oil in a non stick pan and spoon in enough mixture to make a 5mm thick pancake, I used a metal pancake ring to keep the edges neat, but pancakes should be 3-4 inches in diameter.
  7. When bubbles start to form on the top of the pancake, flip it over. Repeat this with all the batter and coconut oil to make a lovely pile of vegan pancakes!
  8. Serve with cauliflower dip, share & enjoy!

Click to enlarge


Fibre rich and protein packed, chickpeas are one of the unsung heroes of the superfood world! The fibre is insoluble, making them great for digestive health and blood sugar regulation. They also contain high amounts of Managanese, an essential mineral which is crucial to the bone structure and the production and repair of connective tissue. Other vitamins and minerals of note are; Vitamin C, Vitamin B6, Calcium, Iron, Potassium and Magnesium. A 200g portion of cooked chickpeas provides a whopping 57% of your daily intake of Magnesium, a vital mineral that gives the "spark of life" to your metabolic functions and is involved in over 300 enzymatic processes in the body. 

12 January 2017 - 12:35pm