Savoury Chickpea & Tofu Pancakes (Vegan & Gluten-Free!)
A savoury pancake that borrows from Indian besan chilla and Japanese okonomiyaki, packed with plant protein from chickpea flour, tofu and edamame.
Nut-free
30 mins
Dairy-free
Gluten-free
Vegan
What Is This, Exactly?
I honestly didn’t expect Indian and Japanese cuisine to blend this well, but here we are. This one takes its structure from besan chilla, the classic chickpea flour pancake, and borrows the mixed-veg, savoury-topping approach of Japanese okonomiyaki. The result is a nutrient-dense savoury pancake that eats more like a light meal than a typical sweet breakfast, and it genuinely keeps you full for hours.
Why Chickpea Flour Deserves a Spot in Your Pantry
Chickpea flour, or besan, is one of my favourite complex carb alternatives to plain flour. It’s naturally gluten-free, has a noticeably higher protein content than wheat flour, and gives you that same golden, slightly nutty pancake texture without any egg needed to bind it.
Protein Options for Multi-Diet Households
You’ve got a choice in the peas department: green peas keep things simple, while shelled and blanched edamame roughly doubles the protein contribution from that one ingredient. If you’re stocking your freezer for meal prep, edamame is worth keeping on hand for exactly this reason.
Serving Suggestions
Vegan mayo and sriracha on top is the okonomiyaki-inspired finish and my personal favourite, but a simple mint-coriander chutney works just as well if you want to lean more into the chilla side of things.
Savoury Chickpea & Tofu Pancakes (Vegan & Gluten-Free!)
A protein-packed savoury pancake inspired by Indian chilla and Japanese okonomiyaki, ready in 20 minutes.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Non-stick Skillet
Ingredients
Batter
- ½ cup chickpea flour (besan)
- ½ cup + 2 tbsp water
- ¼ cup tofu grated
- ¼ cup carrot grated
- 2 tbsp tbsp green peas OR shelled, blanched edamame (edamame = higher protein)
- ¼ tsp salt
- ¼ tsp cumin powder
To Serve
- Vegan Mayo
- Sriracha
Instructions
Mix
- Whisk the chickpea flour and water together in a bowl until smooth and lump-free.
- Fold in the grated tofu, grated carrot, peas or edamame, salt and cumin powder.
Cook
- Heat a lightly oiled skillet over medium heat.
- Pour the batter in to form a small pancake, about 4 to 5 inches wide.
- Cook each side for 3 to 4 minutes, until golden brown and set through.
- Serve hot with vegan mayo and sriracha.
Notes
Squeeze any excess water out of the grated tofu before mixing it in, too much moisture and the batter won’t hold together on the skillet.
Nutrition
Serving: 1pieceCalories: 130kcalCarbohydrates: 18gProtein: 9gFat: 3.3gFiber: 3.5g
