Vegan Egg Pancake
Discover the ultimate plant-based twist on a classic breakfast favorite with this Vegan Egg Pancake recipe! Made with protein-rich chickpea flour, flavorful nutritional yeast, and the umami magic of black salt (Kala Namak), these pancakes perfectly mimic the taste of traditional egg-based dishes—without any animal products. The batter comes together quickly with wholesome ingredients like almond milk and apple cider vinegar, and it's loaded with vibrant veggies such as fresh spinach, bell peppers, and onions. Light, fluffy, and satisfying, these savory pancakes are cooked to perfection in a skillet and make a nutritious, gluten-free, and dairy-free meal option. Serve them hot for a breakfast, brunch, or even lunch that’s bursting with flavor, and top with your favorite vegan condiments for a personalized touch. Whether you're vegan, gluten-free, or just looking for a high-protein breakfast alternative, this recipe ticks all the boxes!
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Recipe Information
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
Instructions
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, black salt, and ground black pepper.
Gradually add the almond milk, water, and apple cider vinegar to the dry ingredients, whisking continuously until you achieve a smooth batter without lumps.
Add the chopped spinach, bell pepper, and onion to the batter, stirring gently until well incorporated.
Heat a non-stick skillet over medium heat and add a small amount of vegan butter or olive oil, spreading it evenly.
Pour about 1/4 cup of the batter onto the skillet, gently spreading it to form a round pancake.
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.
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.
Serve hot with your choice of vegan toppings or enjoy them plain for a savory breakfast treat.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 567 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
