These Vegan Chickpea Flour Pancakes are fluffy, protein-packed, and ready to satisfy your sweet tooth with just 5 ingredients. Plus, they're naturally gluten-free, dairy-free, and egg-free.
Bonus: they're easily adaptable for a savory version for a versatile breakfast or snack!
For more delicious chickpea (garbanzo bean) flour recipes, try my chickpea flour banana cookies or my vegan chickpea omelette.
I love making vegan chickpea flour pancakes for breakfast because chickpea flour is so nutritious and satisfying.
Beyond pancakes, I enjoy making chickpea flour scrambled eggs, chickpea frittata muffins, chickpea flour crackers, and eggless zucchini fritters. I often make these ahead of time, so I always have a ready-to-go meal in the morning.
These easy-to-whip-up pancakes are incredibly filling with their cake-like texture, but they're also packed with healthy plant-based protein, making them a hearty and satisfying way to start the day.
If you love vegan pancakes, try my green banana spinach pancakes or fluffy oat flour pancakes next.
Jump to:
Why You'll Love This Recipe
- Quick & easy: 5 simple ingredients and minimal prep time to make these yummy pancakes.
- Nutritious: Packed with protein and fiber from chickpea flour.
- Allergen-friendly: No egg, dairy, or gluten – suitable for various dietary needs.
- Customizable: Add your favorite toppings like fruits, jam, maple syrup, or nut butter.
Ingredients and 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 which adds a slight caramel flavor 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 Chickpea Flour Pancakes
Mix dry ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar until combined.
Add wet ingredients: Pour in the vanilla extract, then slowly add the almond milk while whisking continuously to avoid lumps. Mix until you have a smooth batter.
Cook: Heat a lightly oiled non-stick pan, skillet, or crepe pan over medium-high heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are slightly dry about 1 minute and 30 seconds. The other side usually cooks faster, so aim for about 1 minute until golden brown. Flip and cook until golden brown on the other side. Repeat with the remaining batter.
Add toppings: Serve with your favorite toppings like maple syrup, fruit, ice cream, or peanut butter. Enjoy!
Variations
For sweet chickpea flour pancake:
- Add a handful of fresh or frozen blueberries to the batter for bursts of fruity flavor.
- Sprinkle dairy-free chocolate chips into the batter for a decadent twist.
- Mix in a dash of ground cinnamon for a warm and cozy flavor.
- Top pancakes with sliced bananas, strawberries, or other favorite fruits for a refreshing touch.
For savory chickpea flour pancake omit sugar and vanilla and add:
- A pinch of salt and your choice of spices like cumin, paprika, garlic powder, Italian herbs, or turmeric.
- Mix chopped fresh herbs like parsley, basil, or cilantro into the batter for a burst of flavor.
- Fold in dairy-free cheese shreds or nutritional yeast for a scrumptious cheesy taste.
Storage
Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or pan for a few minutes until warmed through.
Top Tips
- Ensure the batter is well-mixed to avoid lumps and achieve a smooth consistency.
- Use a non-stick pan or lightly grease the pan with oil to prevent sticking.
- Cook the pancakes over medium heat to avoid burning the outside while ensuring they cook through.
- Adjust the thickness of the batter by adding more water if you prefer thinner pancakes or crepes.
- For sugar-free pancakes, you can replace the sweetener with alternatives like monk fruit sweetener, erythritol, or stevia.
- Stick with chickpea flour for this recipe - its unique structure and nutty flavor might not be perfectly replicated with chickpea flour substitutes.
Topping Ideas
- Fresh berries
- Sliced bananas
- Maple syrup or agave nectar
- Cashew butter or almond butter
- Coconut flakes
- Vegan Nutella with dates
- Dairy-free yogurt with granola
- Chopped nuts (such as almonds or pecans)
- Tahini
- Vegan chocolate chips
Frequently Asked Questions (FAQ's)
Chickpea flour, also known as garbanzo bean flour, is a gluten-free flour made from grinding dried chickpeas into a fine powder. It has a slightly nutty flavor and a light yellow color. This nutritious flour is a popular choice for vegan and gluten-free baking and cooking, adding protein and fiber to various dishes.
To make chickpea flour, simply grind dried chickpeas in a high-speed blender or food processor until you achieve a fine powder. Sift the flour to remove any larger particles and store it in an airtight container. You can learn how to make chickpea flour by following this step-by-step guide.
While gram flour and chickpea flour are very similar, they're not the same. This recipe works best with chickpea flour, which is made from white chickpeas and has a fine, pale yellow powder. Gram flour, typically made from brown chickpeas (chana dal), might affect the texture of the pancakes.
Chickpea Flour Recipes
Vegan Breakfast Recipes
📖 Recipe
Vegan Chickpea Flour Pancakes
Equipment
- Bowl
- Whisk or spoon
- Non-stick frying pan or skillet/crepe pan
Ingredients
- 1 cup chickpea flour spooned in a measuring cup and leveled with a knife
- 1 tablespoon sugar such as coconut, brown, white 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 until combined.
- Pour in the vanilla extract, then slowly add the almond milk while whisking continuously to avoid lumps. Mix until you have a smooth batter.
- Heat a lightly oiled non-stick pan, skillet, or crepe pan over medium-high heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are slightly dry about 1 minute and 30 seconds. The other side usually cooks faster, so aim for about 1 minute until golden brown. Flip and cook until golden brown on the other side. Repeat with the remaining batter.
- Serve with your favorite toppings like maple syrup, fruit, ice cream, or peanut butter. Enjoy!
Notes
- Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or pan for a few minutes until warmed through.
- Use a non-stick pan or lightly grease the pan with oil to prevent sticking.
- Adjust the thickness of the batter by adding more water if you prefer thinner pancakes or crepes.
- For sugar-free pancakes, you can replace the sweetener with alternatives like monk fruit sweetener, erythritol, or stevia.
- Stick with chickpea flour for this recipe - its unique structure and nutty flavor might not be perfectly replicated with chickpea flour substitutes.
- See the post above for recipe variations and topping ideas.
Nutrition
For food safety guidelines check USDA.gov.
If you try these 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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