Name: THE BEST SAVOURY VEGAN PANCAKES WITH AVOCADO
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 g (1 cup) chickpea flour; 1 tsp baking powder; 1/4 tsp kala namak (or regular salt); A pinch of black pepper; ¼ tsp cayenne pepper; 150 g guacamole; 125 ml (1/2 cup) almond milk; Juice of 1 lime; 2 tbsp fresh coriander (finely chopped); 200 g courgette (grated and excess moisture squeezed out until it’s dry); Olive oil for frying

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These flavour punching savoury vegan pancakes are packed with a lot of nutritional goodness from courgette, avocado and chickpea flour. They make a perfect savoury meal for brunch, lunch or dinner. Adults & kids approved. Vegan & gluten free.

Top down view of savoury vegan pancakes topped with guacamole and tomato salsa

When I posted the recipe for these easy savoury vegan pancakes on my Instagram, so many of you recreated it and re-shared it that I thought they deserve a space on the blog too!

WHY YOU’LL FALL IN LOVE WITH THESE SAVOURY PANCAKES

They are super easy to make
Packed with veggies
Rich in plant protein & healthy fats
Vegan & gluten free
Can be enjoyed for brunch, lunch or dinner
Great for adults and kids
Nutritious and filling
Perfect for batch cooking & meal prep
Freezer friendly

A stack of savoury vegan pancakes topped with guacamole and tomato salsa

KEY INGREDIENTS

Chickpea flour
I’ve only tested this recipe with chickpea flour. Although regular plain flour should work, I can’t state for sure.
Baking powder (make sure to use gluten free, if required)
Courgette (zucchini)
Ensure to follow the recipe instructions and squeeze out all the excess water out of the courgette. Otherwise, your batter will be too watery.
Kala namak (black salt)
It adds more savory flavour to the pancakes. If you haven’t got it, use ground sea salt instead.
Guacamole
I’m using this guacamole, which is one of my favourite guacamole brands at the moment. It tastes just like homemade and hasn’t got any additives or preservatives. By all means, you can use homemade guacamole too.
Almond milk (or any other unsweetened plant milk)
Fresh lime juice
Spices
Fresh coriander

HOW TO MAKE SAVOURY PANCAKES

You can watch a quick recipe video here. Otherwise, follow along easy instructions below:

First of all, sift the chickpea flour & baking powder into a mixing bowl.
Then add kala namak, black pepper, cayenne pepper, guacamole, almond milk, lime juice, coriander & grated courgette. Ensure that you’ve squeezed out all excess water out of the courgette. Mix well until combined.
Finally, grease the non-stick pan with a little olive oil and fry the pancakes for a couple minutes on each side until cooked through.

SAVOURY VEGAN PANCAKE TOPPINGS IDEAS

These savoury pancakes go really well with guacamole and tomato salsa. I mean, it’s like a match made in heaven!

In addition, for other savoury toppings ideas, you can use:

Plant-based cream cheese with a sprinkle of fresh chives or spring onions
Sauteed mushrooms and wilted spinach
Dairy-free yoghurt
Hummus
Vegan bacon – try my eggplant bacon recipe here
Vegan feta cheese, tomatoes and olives

CAN I FREEZE THEM?

These pancakes are great for freezing. I normally put them on a flat plate or board and stick them in the freezer for half an hour. After that, once they’re frozen, I transfer them in a zip lock bag for easier storing. They will keep in the freezer for up to 3 months. To reheat, you can use the microwave, oven or I even successfully used a toaster in the past.

LOOKING FOR MORE SAVOURY VEGAN RECIPES?

Try some of the readers’ favourite recipes below:

In conclusion, I really hope you’ll give these flavour punching savoury vegan pancakes a try. If you recreate this recipe, I’d love to read your comments and hear your feedback because they really make my day. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest .

Healthfully yours,

Tania x