Chickpea Flour Pancakes

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A Stack of Vegan Chickpea Flour Pancakes decorated with blueberries.

4.72 from 134 votes

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www.theconsciousplantkitchen.com

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-flour-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: pancakes

Calories: 77.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Chickpea Flour known as garbanzo bean flour (NOT besan or gram flour)
2 teaspoons Baking Powder or 1 teaspoon baking soda
3 tablespoons Sugar coconut sugar or sugar-free erythritol/Monk fruit
½ cup + 2 tablespoons Almond Milk vanilla, unsweetened or plant milk of your choice

Optional

1 teaspoon Vanilla Extract
½ teaspoon Cinnamon

US Customary - Metric

Instructions

In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
Serve immediately with maple syrup, banana slices, and fresh blueberries.

Equipment

Notes

Pancake filling ideas

You can add 1/3 cup vegan dark chocolate chips or fresh blueberries to the batter before cooking.

Freezing

You can freeze the cooked pancakes in a zip bag or airtight container. Make sure they don't overlap. It makes it easier to defrost one-by-one. Defrost 3-4 hours or overnight at room temperature. Rewarm in a pancake griddle or toast for a few minutes in a toaster.

Make ahead:

You can make the batter ahead and cook your pancakes the day in the morning

Nutrition