Vegan Savoury Pancakes with Chickpea – Lentil Medley, Mushroom and Tomatoes

Swap your sweet breakfasts with this breakfast of savoury pancakes with a chickpea-lentil medley, mushrooms and tomatoes.

I am a savoury girl through and through! I’ll pick a bowl of rice and beans over pancakes with chocolate or fruit compote filling any time, any day.  Chocolate and sweet foods are not tempting to me at all.

Some people say I’m lucky that I don’t have a sweet tooth. Maybe I am, maybe I’m not.

Just like everyone else, I do have my vices. Crunchy peanut butter and granola are prime examples. Lol

I make sweet pancakes for my kids on Sundays, but I often make something different for myself because I’m usually not keen on them.

Today, I decided I’d have pancakes with them but make mine savoury to enjoy with ‘fancy’ beans.

Even though I chose to have this for breakfast, you can enjoy this savoury pancake with chickpea-lentil medley at any time of the day.

Serves 1              Prep time: 10 minutes                Cook time 30 minutes


For the pancakes

[su_list icon=”icon: leaf” icon_color=”#5E6777″ class=”style=’font-family:poppins’ font size=’8′”]
  • 70g self-raising flour
  • 200ml unsweetened almond milk
  • pinch of salt

For the chickpea-lentil medley

[su_list icon=”icon: leaf” icon_color=”#5E6777″ class=”style=’font-family:poppins’ font size=’8′”]
  • 100g cooked chickpeas and green lentils
  • 50g spinach
  • 100g cherry tomatoes, chopped
  • 1 medium shallot, finely chopped
  • 2 small garlic cloves, finely minced
  • ¾ vegetable stock cube
  • 1 tsp dried thyme

For the mushrooms

[su_list icon=”icon: leaf” icon_color=”#5E6777″ class=”style=’font-family:poppins’ font size=’8′”]
  • 2 large flat mushrooms
  • 1 garlic clove, finely minced
  • 1 tsp freshly chopped parsley
  • 2 tbsp vegetable broth or 2 tbsp olive oil (optional)
  • 1 tsp balsamic vinegar
  • 1 small avocado, halved then sliced
  • Handful fresh parsley, chopped


  1. Preheat oven to 200ºC / 400ºF then place mushrooms on parchment paper and bake in the oven for 20 minutes.
  2. Combine minced garlic, balsamic vinegar, parsley, and vegetable broth (or olive oil) in a small bowl to make a dressing. Toss the cooked mushrooms in the dressing then set aside and keep warm. 
  3. Sift the flour then add to a food processor alongside the almond milk and salt. Blitz to make a smooth batter. Add a spray or two of non-stick spray to a small non-stick frying pan. Once hot, pour around three tablespoons of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Flip the pancake over and cook on the other side until golden brown Repeat the process until you use up the batter. Keep the pancakes warm and set aside.
  4. For the chickpea medley, heat a small splash of water (or oil if you prefer) in a frying pan. Add the shallots and garlic and saute until soft. Add the chopped cherry tomatoes, thyme, and vegetable stock cube. Stir well then cook for 5-6 minutes, adding small splashes of water if the pan gets too dry. Add the cooked chickpeas and lentils and cook for 2 minutes to heat through. Add the spinach, and once it wilts, take it off the heat. 
  5. Serve the chickpea-lentil medley with the pancakes, mushrooms and avocado. Add fresh cherry tomatoes if you desire and garnish with parsley.

You can swap regular wheat flour for chickpea flour to make it gluten-free. You can also use one or any other type of beans instead of chickpeas and lentils. If you dislike mushrooms leave them out or use tempeh or tofu. You will increase the protein content of the meal by using tempeh or tofu.


Leave a Reply