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Chickpea Flour Pancakes Recipe

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4.3 from 14 reviews

Delicious and fluffy chickpea flour pancakes made with simple ingredients. These gluten-free and plant-based pancakes are lightly sweetened with unrefined sugar and flavored with vanilla and cinnamon, perfect for a wholesome breakfast or snack.

  • Total Time: 20 minutes
  • Yield: 8 medium pancakes

Ingredients

Dry Ingredients

  • 1 cup Chickpea Flour (garbanzo bean flour, NOT besan or gram flour)
  • 2 teaspoons Baking Powder (or 1 teaspoon baking soda)
  • 3 tablespoons Unrefined Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
  • 1/2 teaspoon Cinnamon

Wet Ingredients

  • 1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of choice)
  • 1 teaspoon Vanilla paste

For Cooking

  • 1/2 teaspoon Vegetable Oil (for greasing pan)

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, sugar, and cinnamon until well combined and free of lumps.
  2. Add Wet Ingredients: Whisk in the unsweetened almond milk and vanilla paste until the batter is smooth. Chickpea flour tends to form lumps, so whisk vigorously to minimize them. Optionally, blend the batter for an ultra-smooth texture.
  3. Preheat Pan: Warm a non-stick crepe pan or pancake griddle over medium heat and lightly grease it with about 1/2 teaspoon of vegetable oil using an oiled paper towel to avoid excess oil.
  4. Pour Batter: Spoon 2-3 tablespoons of batter per pancake onto the warmed pan depending on your preferred pancake size.
  5. Cook First Side: Cook the pancakes for 2-3 minutes until the edges are half set, bubbles form in the center, and it’s easy to flip without breaking.
  6. Flip Pancakes: Carefully slide a spatula under each pancake and flip. Cook for an additional 1 minute on the other side until the center is set and the pancake is fluffy.
  7. Cool and Repeat: Transfer cooked pancakes to a cooling rack and repeat the process with the remaining batter. This recipe makes about 8 medium-sized pancakes.
  8. Serve: Serve warm immediately with maple syrup, banana slices, and fresh blueberries for a delightful breakfast.

Notes

  • Use chickpea flour labeled specifically as garbanzo bean flour, not besan or gram flour, for best texture.
  • To get a smoother batter, blend it in a blender if desired.
  • Do not add too much oil to the pan as excessive oil will fry the pancakes, altering their texture.
  • Can be customized with other plant-based milk alternatives as preferred.
  • These pancakes are naturally gluten-free and suitable for vegan diets.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chickpea-flour-pancakes-recipe/