Savory Chickpea Pancakes with Lemony Dill Sauce

Savory Chickpea Pancakes with Lemony Dill Sauce

My father-in-law is very dedicated and rescued all of his cherry tomatoes before the frost the other week. Messi (or goofy new pup) decided it was his mission to not only eat all of our tomatoes from our plants, but then wrestle them out of the ground after they didn’t give him any more “treats”.

I’m a little sad that growing season is over here, but am looking forward to watching everything sprout in the spring. We had a tree crush our house a few years ago. We ended up having to take down every tree in our front yard because of it. Going from complete shade to complete sun is a pretty fun adventure. I’ve been working on a native garden and am starting an evergreen garden. I love growing things from little babies. I found a lot of pine tree saplings after the pine tree came down. I have them planted in a pot and they are becoming little trees of their own after 2.5 years. It’s so fun to watch them grow year after year!

If you are looking for a savory dish to make for breakfast this weekend, this is the one! You don’t have to add the tomatoes and asparagus. You can add anything you want. Spinach, kale, broccoli, etc. Just mix it in the batter!

Savory Chickpea Pancakes with Lemony Dill Sauce

You can add any veggie you want to these, or eat them without veggies. They are good either way!

Course Breakfast
Cuisine vegan
Servings 4 People



  • 1 3/4 Cups Garbanzo Beans
  • 1 1/2 Cups Water
  • 1 tsp Apple Cider Vinegar
  • 1 Tbsp Flax
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Pepper
  • 1/4 tsp Mustard Powder
  • 1 tsp Onion Powder
  • 2 Tbsp Olive Oil
  • Pinch Himalayan Black Crystals optional
  • Cherry Tomatoes-sliced
  • Asparagus cook in olive oil or water until slightly softened

Lemony Dill Cashew Sauce

  • 1 Cup Cashews Soak cashews if you don't have a high speed blender
  • 1/2 Cup Water
  • 1 Tbsp Lemon Juice
  • 1 tsp Dill
  • 1/2 tsp Garlic



  1. Put olive oil in large skillet and warm to medium heat

  2. Mix all dry ingredients.

  3. Slowly stir in water

  4. Mixture should be like pancake mix. You don't want this too thick. See picture

  5. Pour a 1/3 cup of mixture into preheated pan. Cook until bubbly on top side. Flip and cook until golden yellow in color.

  6. Cook Asparagus in water or oil until slightly softened. Add salt, garlic and pepper or any spices that you like.


  1. Add all ingredients to blender. Be sure to soak cashews if you do not have a high speed blender.

  2. Blend until well mixed. You may need to scrape down sides once or twice.

Recipe Notes

*Other topping ideas: spinach, kale, broccoli. 

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