Quinoa Pancakes with Curried Chickpeas and Wilted Greens (Vegan/GF)

Quinoa pancakes with curried chickpeas.

Hi, friends! Today, we are going to discuss savory pancakes. While pancakes are often thought of only as saccharine fare, here at Savor + Harvest, we like to do things a little differently. We think savory pancakes are pretty darn amazing, so we decided to make these fluffy, slightly crispy, and perfectly spiced quinoa pancakes with curried chickpeas and wilted greens.

They’re totally vegan, totally gluten-free, and come together in just half an hour using simple ingredients!

Let me tell you more about why we love them.

The inspiration for these quinoa pancakes with curried chickpeas:
  1. Regular pancakes: I LOVE the texture of pancakes. They’re light, bouncy, and spongy. Who doesn’t love that texture?
  2. Injera: Injera is a slightly tangy, savory, fermented pancake-like bread found mainly in Ethiopian cuisine. It’s usually made from teff flour, and is thinner that traditional pancakes. It’s also often served as a delicious implement for dipping and scooping up stews, salads, and more.
  3. Naan: Naan is an oven-baked, leavened bread that’s found mostly in Indian and other South Asian cuisines. Its texture is much different than pancakes or injera, but, like injera, it’s also great for dipping and soaking up savory liquids from soups and curries. It’s also slightly fluffy, layered, and glutinous, whereas injera and pancakes are more spongy.
Why this recipe works:
Cast iron skillet filled with chana masala.

I love all of these unique forms of bread, and I wanted to create a recipe that pays homage to as many of these forms as possible. However, I’ve tried making injera and naan before. Not gonna lie; they’re time consuming and require some patience to make. While that effort is delicious and well-worth it when you have the time, I wanted to create something similar that would be easy to whip up at any time with minimal specialized equipment.

Furthermore, these quinoa pancakes with curried chickpeas would not have been possible had I not discovered quinoa flour. I’m not actually sure how popular quinoa flour is, but I haven’t seen it around too terribly much. I suppose this is because quinoa flour tastes…well…pretty much exactly like quinoa. It’s just in flour form. It will certainly leave that signature earthy, nutty, quinoa flavor in all your baked goods, so it’s a great candidate for things like these pancakes, or pastas, or other breads.

It’s also gluten-free (obvs.) and loaded with tons of vitamins, protein, and other nutrients. These awesome attributes make it a great option if you’re craving bread, but don’t want to eat empty carbs.

Thus, the reason this recipe works is simple. If you turn quinoa flour into buttery, fluffy, and perfectly crisp quinoa pancakes, you will know true savory pancake zen. Furthermore, if you top those quinoa pancakes with delicious, richly-spiced chickpeas in yogurt curry sauce, you might not want to eat anything else. Ever.

Why you should make this recipe right now:
Curried chickpeas cooking.

This recipe was made for people who (like me) crave really hearty, satisfying meals during the cold weather, but want to keep fueled up with healthy proteins, fiber, vitamins, and minerals for all your winter adventures. The pancakes are light, but extremely filling, the curried chickpeas are creamy and super-flavorful, and the wilted greens provide wonderful crunchy texture and additional nutrition.

This recipe is also really, really easy to make. I’m not kidding. It’s every bit as easy as the boxed pancakes. You can also pretty much set and forget the chickpea curry while you make the cakes.

Finally, these quinoa pancakes are PERFECT for meal prep. Both the pancakes and curry refrigerate and freeze well and may even taste better the second and third days. The recipe below contains measurements for four servings, but we made sure that you can easily double it for tomorrow’s lunch or dinner.

Quinoa pancakes with curried chickpeas.

We talk a lot about beating kitchen boredom with fun and unique recipes all the time on the blog. I love this recipe because it does just that. It’s distinctive, quirky, and incorporates tons of interesting flavors and textures that we know you’ll love!

Happy cooking and eating! Be sure to rate and comment on the recipe if you try it, and tag us (#savorharvest) in a photo on Instagram.

If you’re looking for more quirky and lively recipes to delight your tastebuds, try our Creamy Vegan Swedish Meatballs, Balsamic Braised Tofu with Tomato, Olive, and Fennel Relish, or our Gluten-Free Double Chocolate Glazed Donuts.

Quinoa Pancakes with Curried Chickpeas and Wilted Greens

These easy, fluffy, buttery, vegan and gluten-free quinoa pancakes are topped with creamy, perfectly-spiced chickpeas and wilted greens in a curry-yogurt sauce. Plus, they come together so quickly and are super fun to make! You should definitely make them, in our opinion. 😉
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course, Entree
Cuisine: Indian, Vegan, Healthy!
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chickpeas, quinoa, quinoa flour, pancakes, savory pancakes, vegandinner, quinoa pancakes, injera, naan, Vegan option, Vegan, kale, plant-based, glutenfree, chana masala, curried chickpeas
Servings: 4 people
Calories: 538kcal
Author: LM


For the pancakes:

  • 3 cups quinoa flour
  • 2 cups cashew milk, coconut milk, or soy milk
  • 1/4 cup plain, dairy-free yogurt *we like Kite Hill Plain Almond Yogurt
  • 1/3 tsp. baking powder
  • 1 tbsp. vegan butter

For the chickpea curry (chana masala):

  • 15 oz. canned chickpeas rinsed and drained
  • 2 cups curly kale roughly chopped
  • 2 cups low sodium vegetable broth
  • 1/3 cup dairy-free yogurt
  • 1/4 cup water
  • 1 tbsp. vegan butter
  • 1 tbsp. garam masala
  • 1/2 tsp. ground cardamom
  • 1/2 tbsp. ground turmeric
  • 1/2 tbsp. cumin seeds
  • 1 tbsp. fresh garlic minced
  • 1/4 tsp. sea salt
  • salt and pepper to taste


To make the pancakes:

  • Combine the quinoa flour and one cup of the dairy-free milk in a large mixing bowl, and stir together until the pancake batter resembles lumpy, sandy soil.
  • Add the rest of the milk, and whisk until the batter is smooth and combined, then add the baking powder and yogurt. Continue whisking until all the ingredients are thoroughly incorporated and the batter is the texture of thick yogurt (about 1 minute).
  • Heat a large griddle, cast iron skillet, or regular non-stick skillet over medium-low heat. Melt the butter in the pan, making sure you move the pan around so the butter covers the entire surface.
  • Wait until the butter starts to foam. Then, using a 1/4 cup dry measuring cup, scoop out the batter and drop it onto the hot griddle. Lower the heat if the batter sizzles too much. Continue dropping batter onto the griddle until all the space is filled, but the pancakes are 1-2 inches apart.
  • Loosen the sides of each pancake with a spatula to make sure the batter doesn't stick, and then let the pancakes cook on one side until you notice bubbles forming on their surfaces. When the bubbles start to pop (after about 3 minutes) and leave little holes, flip your pancakes.
  • Let the pancakes cook on the opposite side for about 1-2 minutes or until golden brown.
  • Remove cooked pancakes to a clean plate and repeat the process until all the batter is used up. You can cover your cooked pancakes with aluminum foil and place them in the oven on 175ºF to keep warm while you make your chickpea curry.

To make the chickpea curry:

  • Melt the butter in a medium skillet over medium heat until foamy. Then, add the chickpeas and stir to coat them in the butter. Let them toast for about 1-2 minutes.
  • Next, add the vegetable broth, and bring to a simmer. Once simmering, add the garam masala, cardamom, turmeric, cumin, garlic, and salt. Stir to combine and continue simmering over low heat for about 15 minutes to allow the flavors to develop. Pro tip: if you have the time, adding more 1/2 cup more broth and cooking the chickpeas in the spiced broth for 30 minutes to an hour will yield even better flavor.
  • Add the kale, making sure to evenly distribute it in the pan so the heat helps it wilt. Add the water and stir the kale until it is wilted and tender, but still slightly crunchy (about 5-7 minutes).
  • Add yogurt to the chickpea kale mixture, and whisk immediately until it is thoroughly combined. Let it simmer over low heat for 5 minutes, stirring occasionally until the sauce is slightly thickened. Off the heat.

To serve:

  • Put 2-3 pancakes on a plate in a stack or laid out like a fan of cards. Spoon the chickpea curry over the pancakes and enjoy!

To store:

  • Let the leftovers cool off. Store the pancakes and chickpea curry in separate, airtight containers and store in the refrigerator for up to 3 days, or the freezer for 6 months. Note: you can store the curry and quinoa pancakes in the same container if desired, but this does run the risk of making the pancakes soggy.

To reheat:

  • Place desired amount of pancakes in a bowl or on a plate. Pour chickpea curry over the pancakes and cover the plate with a paper towel. Microwave in 30 second increments until heated to your desire.


Calories: 538kcal | Carbohydrates: 78g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 651mg | Potassium: 421mg | Fiber: 13g | Sugar: 1g | Vitamin A: 3669IU | Vitamin C: 42mg | Calcium: 175mg | Iron: 8mg
Tried this recipe?Let us know how it was!

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