These Sweet Chickpea Flour Pancakes are vegan, gluten-free, and high in protein, making them a tasty choice for breakfast or dessert.
Made with just 5 ingredients and no eggs, these fluffy and satisfying garbanzo bean flour pancakes are easy to whip up whenever you're craving something simple, wholesome, and delicious.
Try my chickpea flour banana cookies or banana chickpea flour pancakes for another tasty way to enjoy chickpea flour.
As someone who cooks with chickpea flour weekly-using it for everything from chickpea frittata muffins and chickpea flour scrambled eggs to high-protein chickpea flour crackers-these sweet chickpea flour pancakes are my ultimate quick-fix breakfast.
They cook up into remarkably fluffy, tender cakes with a deliciously warm, nutty-sweet flavor that feels like a weekend treat on a weekday schedule. I love prepping a batch ahead of time because they are naturally filling and make the ultimate grab-and-go morning meal.
Best of all, this recipe is incredibly versatile. You can easily adapt it for savory cravings simply by skipping the sweetener and adding garlic, herbs, or your favorite spices.
If you love vegan pancakes, try my buckwheat flour pancakes, cinnamon and apple pancakes, and lentil banana pancakes next.
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🥘Ingredients & Substitutions
- Chickpea flour (aka garbanzo bean flour): A gluten-free, protein-rich flour that adds a hearty texture to the pancakes.
- Almond milk: You can use any unsweetened plant-based milk like cashew, soy, or oat milk.
- Sugar: I used coconut sugar, but white (granulated) sugar or brown sugar works as well.
- Baking powder: This helps the pancakes rise and become light and fluffy.
- Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor.
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 Sweet Chickpea Flour Pancakes
Mix the dry ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar.
Add the wet ingredients: Add the vanilla extract, then slowly pour in the almond milk while whisking until you have a smooth, lump-free batter.
Cook the pancakes: Heat a lightly oiled non-stick skillet or crepe pan over medium-high heat. Pour about ¼ cup of batter into the pan for each pancake. Cook for about 1½ minutes, or until bubbles form and the edges look slightly dry. Flip and cook for about 1 minute, or until golden brown. Repeat with the remaining batter.
Add toppings: Serve warm with your favorite toppings, such as maple syrup, fresh fruit, ice cream, or peanut butter.
📋Variations
For sweet chickpea flour pancakes:
- Blueberry: Fold a handful of fresh or frozen blueberries into the batter.
- Chocolate: Add dairy-free chocolate chips for a richer, sweeter twist.
- Cinnamon: Mix in a pinch of ground cinnamon for a warm, cozy flavor.
- Fresh fruit: Top with sliced bananas, strawberries, or your favorite fruit.
For savory chickpea flour pancakes, omit the sugar and vanilla and add:
- Seasonings: Add a pinch of salt and your favorite spices, such as cumin, paprika, garlic powder, Italian herbs, or turmeric.
- Fresh herbs: Stir in chopped parsley, basil, or cilantro.
- Cheesy flavor: Mix in dairy-free cheese shreds or nutritional yeast for a savory, cheesy taste.
💡Marinela's Tips
- Mix the batter well: Whisk until smooth and lump-free for fluffy, evenly cooked pancakes.
- Use a non-stick pan: Lightly grease the pan with oil to make flipping easier and prevent sticking.
- Cook over medium heat: This helps the pancakes cook through without browning too quickly on the outside.
- Adjust the batter: For thinner pancakes or crepes, add a little more almond milk until you reach your desired consistency.
- Make them sugar-free: Replace the sugar with your favorite sugar-free sweetener, such as monk fruit or stevia.
- Use chickpea flour: I recommend sticking with chickpea flour for this recipe, as other flours may change the pancakes' texture and flavor. If you need an alternative, see my guide to chickpea flour substitutes.
🍓Topping Ideas
- Fresh berries
- Sliced bananas
- Caramelized apples with brown sugar and cinnamon
- Chocolate chickpea dip
- Maple syrup or agave nectar
- Cashew butter or almond butter
- Dairy-free Nutella with dates
- Coconut flakes
- Dairy-free yogurt with granola
- Chopped nuts (such as almonds or pecans)
- Tahini
- Vegan chocolate chips
❓Frequently Asked Questions (FAQ's)
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet, toaster, or microwave before serving.
Absolutely. Almond milk works well, but you can use any unsweetened plant-based milk you have on hand, such as soy, oat, or coconut milk.
Yes, chickpea flour is naturally gluten-free, so these pancakes are a great option for a gluten-free breakfast. Just make sure your other ingredients are certified gluten-free if needed.
You can easily make chickpea flour at home by blending dried chickpeas in a high-speed blender or food processor until finely ground. Sift the flour to remove any larger pieces, then store it in an airtight container. For detailed instructions, check out this step-by-step guide.
📖 Recipe
Sweet Chickpea Flour Pancakes (Vegan, No Egg)
Equipment
- 1 Bowl
- 1 Whisk or spoon
- 1 Non-stick frying pan or skillet/crepe pan
Ingredients
- 1 cup chickpea flour spooned & leveled
- 1 tablespoon coconut sugar or brown/granulated sugar
- 1 teaspoon baking powder
- 1 cup unsweetened almond milk or any plant-based milk
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar.1 cup chickpea flour, 1 teaspoon baking powder, 1 tablespoon coconut sugar
- Add the vanilla extract, then slowly pour in the almond milk while whisking until you have a smooth, lump-free batter.1 teaspoon vanilla extract, 1 cup unsweetened almond milk
- Heat a lightly oiled non-stick skillet or crepe pan over medium-high heat. Pour about ¼ cup of batter into the pan for each pancake. Cook for about 1½ minutes, or until bubbles form and the edges look slightly dry. Flip and cook for about 1 minute, or until golden brown. Repeat with the remaining batter.
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, ice cream, or peanut butter.
Notes
- For thinner pancakes: Add a splash of almond milk to loosen the batter.
- For savory pancakes: Omit the sugar and vanilla and add salt, herbs, or your favorite spices instead.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet, toaster, or microwave.
Nutrition
🥞More Pancakes Without Eggs
If you try these sweet 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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