Sweet Chickpea Flour Pancakes (Vegan, No Egg)
These Sweet Chickpea Flour Pancakes are vegan, gluten-free, and high in protein, with a fluffy and tender texture and a naturally nutty flavor. Made with just 5 simple ingredients and no eggs, they’re an easy and satisfying breakfast or dessert that comes together quickly.
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
Calories: 92kcalCarbohydrates: 14gProtein: 5gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 142mgPotassium: 170mgFiber: 2gSugar: 4gVitamin A: 8IUCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!
