These gluten free savory pea flour pancakes are also egg free, super soft and rich in vegan proteins!
They are a great gluten free savory breakfast idea and a quick and easy last minute vegan meal too!
More kid-friendly gluten free savory recipes with veggies? Don't miss these gluten free vegetable muffins and these baked gluten free veggie tots!
Jump to:
Quick and easy to make, these gluten free protein pancakes are a healthy breakfast or meal option.
The amaranth flour adds extra vegan proteins.
Also, the green pea and amaranth flours make these vegan savory pancakes rich in fibers and minerals too.
Ingredients
Simple ingredients for simple eggless pea flour pancakes:
- green pea flour, makes this pancakes soft and rich in proteins
- amaranth flour, a nice protein gluten free flour
- brown rice flour
- potato starch (or other gluten free starch)
- salt and baking powder
- plain soy milk (or other gluten free plant based milk)
- coconut oil or other light vegetable oil
- chopped chives for extra flavor
Full recipe in the card below
These is also a great savory pancake recipe for baby and kids. You can add chopped veggies to the batter, for extra vitamins and fibers.
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Facebook and Pinterest and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Savory Pea Flour Pancakes {Vegan}
Equipment
- 1 bowl
- 1 spoon
- 1 pan
- 1 spatula
- 1 kitchen scale
Ingredients
- 70 grams (½ CUP + 1 tbsp) gluten free green pea flour
- 30 grams (¼ CUP) gluten free amaranth flour
- 40 grams (4 tbsp) gluten free brown rice flour
- 70 grams (½ CUP) gluten free potato starch (or othe gluten free starch)
- ½ teaspoon salt
- 2 teaspoons gluten free baking powder
- 160 grams (¾ CUP) plain soy milk or other gluten free plant based milk
- 10 grams (¾ tbsp) coconut oil or other light vegetable oil
- a few chive leaves
Instructions
- in a bowl add green pea flour, amaranth flour, rice flour, starch, salt and baking powder and mix well
- add the plant based milk and the seed oil and carefully incorporate all the ingredients until you have a uniform batter
- add the finely chopped chive (you can either cut it with a knife or scissor the chive directly into the bowl)
- heat a non sticking pan, grease slightly with seed oil and pour the batter a tablespoon at a time, slightly spreading it to create the pancake
- when bubbles start to form, flip the pancakes on the other side and let them cook for a couple minutes
- serve the pancakes topped with white yogurt, some chives and sliced cherry tomatoes
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.
[…] These green pancakes made with pea flour are a great last-minute meal idea or the perfect way to start the day for all the savory breakfast lovers! View this Recipe […]