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 cinnamon and apple pancakes, cinnamon sweet potato pancakes, 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
- Caramelized apples with brown sugar and cinnamon
- Chocolate chickpea dip
- 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 chickpea flour banana bread
- Chickpea flour pizza dough
- Fried chickpea patties
- Garbanzo bean flour tortillas
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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