These Vegan Banana Chickpea Flour Pancakes are a delicious, high-protein breakfast or snack that's gluten-free, dairy-free, and egg-free. Easy to whip up with simple ingredients, they turn out tender, fluffy, and filling-the kind of pancakes you'll want to make again and again.
For a sweet twist without bananas, try my classic garbanzo bean pancakes.
Chickpea flour, also known as garbanzo bean flour, is a protein-packed, nutrient-dense staple I always keep in my kitchen, and I use it in so many recipes on the blog-from my chickpea flour tortillas to chickpea banana bread and banana chickpea flour muffins.
These banana chickpea flour pancakes are one of my absolute favorite ways to use it because the simple batter comes together in minutes and cooks into amazingly tender, fluffy pancakes. They are incredible for meal prep since they freeze and reheat beautifully, giving you an effortless, satisfying breakfast ready on busy mornings.
I love serving them warm with a generous spoon of peanut butter, a drizzle of maple syrup, or my homemade hazelnut spread for the ultimate plant-based treat.
For more gluten-free pancake ideas, try my buckwheat flour pancakes and lentil oat banana pancakes.
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🍌Ingredients
- Chickpea flour: Adds protein and a tender texture.
- Ripe bananas: Use very ripe bananas for extra sweetness, moisture, and banana flavor.
- Dairy-free milk: I used soy milk, but any plant milk works.
- Baking powder: Makes the pancakes light and fluffy.
- Vanilla: Enhances the flavor.
- Salt: Balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Banana Chickpea Flour Pancakes
Mash the bananas: Add ripe banana to a bowl and mash it well with a fork until mostly smooth.
Mix the wet ingredients: Add the dairy-free milk and vanilla, then whisk to combine.
Add the dry ingredients: Add the chickpea flour, baking powder, and salt. Stir until you have a smooth, thick pancake batter.
Cook the pancakes: Heat a lightly greased non-stick skillet over medium-low heat. Cook ¼ cup of batter for 2 minutes, flip, and cook for another 2 minutes until golden and cooked through.
💡Marinela's Tips
- Use very ripe banana: It makes the pancakes naturally sweeter and more flavorful.
- Cook right away: The batter thickens as it sits, so cook the pancakes soon after mixing. If needed, add a splash of milk to thin it.
- Cook over medium-low heat: This helps the pancakes cook evenly without burning.
❓Frequently Asked Questions (FAQ's)
Yes, chickpea flour is naturally gluten-free, making these pancakes a great gluten-free breakfast option.
Store cooled pancakes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet, toaster, or microwave before serving.
Yes! Let them cool completely, then freeze them in a freezer-safe container with parchment paper between the pancakes for up to 2 months.
📖 Recipe
Vegan Banana Chickpea Flour Pancakes (Gluten-Free)
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup chickpea flour scooped & leveled
- 1 ripe banana mashed (6.7 oz / 190 g)
- 1 cup soy milk or any plant milk
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch sea salt
Instructions
- Add the ripe banana to a bowl and mash it until mostly smooth.1 ripe banana
- Add the dairy-free milk and vanilla, then whisk to combine.1 cup soy milk, ½ teaspoon vanilla
- Stir in the chickpea flour, baking powder, and salt until a smooth batter forms.1 cup chickpea flour, 1 teaspoon baking powder, 1 pinch sea salt
- Heat a lightly greased non-stick skillet over medium-low heat. Cook about ¼ cup of batter for 2 minutes, flip, and cook for another 2 minutes, until golden and cooked through.
- Enjoy warm with peanut butter, vegan Nutella, maple syrup, or your favorite toppings.
Notes
- Use very ripe banana: It adds the most sweetness, moisture, and banana flavor.
- Cook right away: The batter thickens as it sits, so cook the pancakes soon after mixing. If needed, add a splash of plant milk to thin it.
- Cook over medium-low heat: This helps the pancakes cook evenly without burning.
- Storage: Store leftover pancakes in the refrigerator for 3-4 days or freeze them for up to 2 months.
Nutrition
If you try these banana chickpea flour pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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