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Korean Style Chickpea Pancakes

Korean Style Chickpea Pancakes

These savoury vegan pancakes make a very nice, welcome change when it comes to Shrove Tuesday. Inspired by Korean flavours using the zingy grains, chickpea flour in the pancakes gives them a wonderful nutty flavour and the right texture to hold the filling. Plus, a tangy peanut dipping sauce is the perfect accompaniment to a fully plant-based pancake feast!

By @SpamellaB

  • Serves 2

  • 30 Minutes

  • 1 pan

  • Beginner

Suitable for vegans and vegetarians

Zingy Korean-Style Grains


  • 100g chickpea flour
  • 240ml water
  • 1 teaspoon miso paste
  • 1 clove garlic, crushed
  • ½ teaspoon ground ginger
  • 1 tablespoon tamari or soy sauce
  • Black pepper and salt, to taste
  • Mixture of veggies: shredded carrot and cabbage, chopped spring onions, beansprouts, sweetcorn

To Serve

Dipping sauce

  • 2 tablespoons smooth peanut butter
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon maple syrup
  • Pinch of dried chilli flakes


  1. First make the pancake mixture: Place the chickpea flour, water, miso, garlic, ginger, soy sauce and seasoning in a blender and whizz up until smooth.
  2. Heat some oil in a non-stick frying pan and add a ladle-full of the mixture. Quickly scatter in some of the veggies and cook on a medium-high heat for 2-3 minutes.
  3. Carefully flip over and cook on the other side until crispy and golden. Transfer for a plate and repeat the process until the mixture has been used up (should make 6 pancakes).
  4. Heat up the grains then serve some on top of each pancake, followed by a drizzle of the sauce (or just roll up and dip in!), coriander and spring onions. Enjoy immediately!

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