A delicious savoury breakfast or even lunch or dinner these spring onion pancakes are quick, healthy, loaded with flavour and gluten free!

Are you team sweet or savoury when it comes to breakfast?  Most days I’m sweet – porridge and granola, baked oats, apple crumble oats.  Very occasionally  there will be a vegan fry up thrown into the mix.  Though I’d rather go out for one of those and save myself the washing up!  But these spring onion pancakes are a new addition to the breakfast rotation now!

How to serve savoury pancakes

Breakfast – top with a quick tzatziki sauce (vegan yoghurt, diced cucumber and herbs – you can find a full zatziki recipe here).   Add some creamy avocado, toasted seeds and nuts for the perfectly nutritious breakfast.

Lunch – serve with some fresh chopped veggies or even use to dip into a chunky vegetable or tomato soup!

Dinner – I also love these with a BIG salad and some sweet potato fries.  Serious food heaven.

And if you like healthy GREEN pancakes then you have to try these fluffy vegan Matcha Pancakes.

How to make gluten free pancakes

It’s basically the same as you’d make pancakes with wheat flour except we’re swapping that out for chickpea flour – also known as garbanzo flour or gram flour.  I love chickpea flour, it has a mild flavour and is full of protein (twice the amount of wheat flour) as well as fibre, healthy fats and B vitamins.

To make the scallion pancakes simply put everything except the sliced spring onions and oil into a blender and whizz until you have a thinish, smooth batter.  Stir in the sliced spring onions.

Heat a drizzle of oil in a large frying pan then add spoonfuls of the pancake batter.  I have a 12″ pan and can fit three large spoonfuls comfortably with room to flip.

Once a good amount of bubbles have formed on the top side of the pancakes, flip them over and cook for a further minute or two on the other side.  Repeat until you’ve used all the batter.

Keep the cooked pancakes warm in a low oven or reheat in the microwave.

Cool any leftovers and store in an airtight container in the fridge.

Love these spring onion pancakes and want even more savoury vegan breakfast recipes?  Try these:

Vegan Scrambled Eggs

Smokey Bean and Cheese Toasties

Sweetcorn Fritters

Folded Breakfast Wraps

Spiced Baked Beans

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