Vegan Egg Pancake
Fluffy, savory, and packed with plant-based goodness, this Vegan Egg Pancake is the ultimate breakfast or brunch delight! Made with protein-rich chickpea flour, a touch of umami-packed nutritional yeast, and a hint of black salt (Kala Namak) for an authentic "eggy" flavor, this recipe delivers all the satisfaction of a traditional egg pancake—completely vegan. Freshly chopped spinach, colorful bell peppers, and onions are folded into the silky batter, adding bursts of flavor and texture. Thanks to a quick 10-minute prep time and the perfect mix of almond milk, turmeric, and vinegar, these pancakes are golden, fluffy, and irresistibly delicious. Serve them hot and top with your favorite vegan condiments for a wholesome, customizable meal that’s naturally gluten-free, dairy-free, and brimming with nutrients.
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Ingredients
- 1 cup chickpea flour (besan)
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground black pepper
- 1 cup unsweetened almond milk
- 0.5 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegan butter or olive oil
- 1 cup chopped fresh spinach
- 0.5 cup chopped bell pepper
- 0.25 cup finely chopped onion
Directions
Step 1
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, black salt, and ground black pepper.
Step 2
Gradually add the almond milk, water, and apple cider vinegar to the dry ingredients, whisking continuously until you achieve a smooth batter without lumps.
Step 3
Add the chopped spinach, bell pepper, and onion to the batter, stirring gently until well incorporated.
Step 4
Heat a non-stick skillet over medium heat and add a small amount of vegan butter or olive oil, spreading it evenly.
Step 5
Pour about 1/4 cup of the batter onto the skillet, gently spreading it to form a round pancake.
Step 6
Cook the pancake for 3-4 minutes on one side, or until bubbles appear on the surface and the edges begin to lift from the skillet. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Step 7
Transfer the cooked pancake to a plate and repeat the cooking process with the remaining batter, adding more butter or oil to the skillet as needed.
Step 8
Serve hot with your choice of vegan toppings or enjoy them plain for a savory breakfast treat.
Nutrition Facts
| Serving size | (708.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 726.7 |
| Total Fat 23.0g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1801.2mg | 0% |
| Total Carbohydrate 92.2g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 18.5g | |
| Protein 38.6g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 566.6mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1927.1mg | 0% |
Source of Calories