Vegan Eggplant Pancakes

Okay, so I know what you’re thinking. What are eggplant pancakes/where are they on this plate? Well, they’re on the left, covered in sautéed onions and marinara sauce for a more eggplant parmesan feel. I made them at my friend’s house, since she’s vegan for lent and I love cooking, we had a vegan party. And that’s why the photography is soooo bad, sorry!

This is served with a kale salad, using a creamy dressing from TJs and avocado – yummmm!

Eggplant Pancakes


  • 1 medium-large eggplant
  • 3 cloves garlic
  • 1/3 cup chickpea flour (or other flour)
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground flax
  • 1 tablespoon water
  • 1 teaspoon salt (or to taste)
  • generous grating black pepper
  • olive oil spray


Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.

Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.

Spray a non-stick skillet with olive oil and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.


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Filed under dinner, lunch, vegan

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