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Chickpea Lentil Pancakes with Kale & Mushrooms

A savory pancake recipe which is delicious for breakfast, brunch or lunch. Easy to make. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: gluten free, Healthy, Plant Based
Keyword: savory breakfast
Servings: 4 servings
Calories: 254kcal
Author: Tina


  • 1 and 1/2 cups fresh or frozen green peas
  • 1 cup chickpea flour
  • 1 cup lentil flour or 1 more cup chickpea flour
  • 1 medium zucchini, grated
  • 2 cups water
  • 1 tbsp lemon juice
  • 1/8 tsp black salt, optional, adds an egg-like flavor
  • 1/2 cup fresh herbs, I used flat leaf parsley, cilantro or dill can be a substitute
  • 1 medium tomato, de-seeded and chopped fine
  • 1/2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • black pepper to taste

Sauteed Kale & Mushrooms

  • 1/2 medium white onion, sliced thinly
  • 1 clove garlic, mashed
  • 2 medium zucchini, in small cubes
  • 4 cups chopped kale
  • 2 cups mushrooms, cleaned
  • 2 tsp tamari or soy sauce or sea salt to taste
  • red pepper flakes


  • Blanche the green peas for about 2 to 3 minutes. Drain and rinse with cold water. 
  • Mix the flours, spices, salt, baking soda. Add in the water and stir to dissolve lumps if any. Stir in the tomato, grated zucchini, lemon juice and peas.  
  • Heat a good quality non-stick pan and bake 1/4th of the batter, making 1 large or two smaller pancakes, at a time with or without a tsp of oil, this depends on your pan. Cook both sides for about 3 minutes until golden. 
  • Place one large or two smaller pancakes on a plate and add 1/4th of the kale mushroom mixture on the pancakes. I like to add a few tbsp salsa on top and a little squeeze of fresh lemon juice.  

Sauteed Kale & Mushrooms

  • Add a few tbsp water to your pan together with the mushrooms and onion and bake for a few minutes to let it soften. Add in the chopped kale and flavorings, bake for about 5 minutes stirring occasionally until soft enough to your liking. 


These pancakes are delicious warm, freshly baked but I also love them cold, rolled up as a wrap filled with greens, beans and some delicious sauce or hummus.