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Pumpkin and Chickpea Savory Pancakes with Mild Curry Spice

By TinyTummyTreats Editorial TeamPublished Apr 5, 2026 | Updated Oct 3, 2026
Indian-Inspired 25 mins easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlyno-added-saltbudget-friendlyquick & easylunchbox-friendly

Pumpkin puree and mashed cooked chickpeas form the base of these savory pancakes. Mix with oat flour, a flax egg, almond milk and mild curry powder, then cook small spoonfuls in a lightly greased pan.

Pumpkin and Chickpea Savory Pancakes with Mild Curry Spice
Prep 10 min
Cook 15 min
Total 25 min
Servings 12
Difficulty easy
Cuisine Indian-Inspired

Recipe Details

Prep10 min
Cook15 min
Total25 min
Servings12
Difficultyeasy
CuisineIndian-Inspired
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Ingredients

Servings 12
  • 1 cup Pumpkin puree
  • 1/2 cup Cooked chickpeas
  • 3/4 cup Oat flour
  • 1 tbsp Ground flaxseed
  • 1/2 tsp Mild curry powder
  • 1 tsp Baking powder
  • 1/4 cup Unsweetened almond milk
  • 1 tablespoon olive oil for the batter, plus extra for greasing the pan
  • 3 tablespoons water for the flax egg, plus extra as needed to loosen the batter
Pumpkin Chickpea Savory Pancakes Mild Curry Spice ingredients image for TinyTummyTreats
Pumpkin Chickpea Savory Pancakes Mild Curry Spice ingredients image for TinyTummyTreats

Instructions

  1. Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside for 5 minutes until gelatinous.
  2. Place the measured pumpkin puree in a medium-sized bowl.
  3. Using a blender or food processor, pulse the cooked chickpeas until roughly mashed but still retaining some texture.
  4. Combine the pumpkin puree, mashed chickpeas, and flax egg in the bowl.
  5. Add oat flour, baking powder, and mild curry powder to the wet ingredients. Stir to combine.
  6. Pour in the almond milk and 1 tablespoon olive oil, stirring well to form a thick batter. Add small amounts of water if the batter is too thick to drop by spoon.
  7. Heat a non-stick frying pan over medium-low heat and lightly grease with a little extra olive oil.
  8. Spoon small portions of batter (about 2 tablespoons each) onto the pan to form mini pancakes.
  9. Cook each pancake for 2-3 minutes until edges firm and bubbles appear on the surface, then carefully flip and cook for another 2 minutes until cooked through and lightly golden.
  10. Remove pancakes from the pan and cool on a wire rack.
  11. Serve warm or at room temperature as finger food or pack in a toddler lunchbox.
Pumpkin Chickpea Savory Pancakes Mild Curry Spice process image for TinyTummyTreats
Pumpkin Chickpea Savory Pancakes Mild Curry Spice process image for TinyTummyTreats

Frequently Asked Questions

How is the flax egg made?
Mix one tablespoon of ground flaxseed with three tablespoons of water and leave it for five minutes before adding it to the batter.
How much oil goes into the batter?
Mix one tablespoon of olive oil into the batter. Use a little additional oil only to grease the pan.

Storage

Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. Reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.

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