Vegan Banana Chickpea Flour Pancakes (Gluten-Free)
These easy vegan banana chickpea flour pancakes are fluffy, tender, and naturally sweet, with plenty of plant-based protein. Made without eggs, dairy, or gluten, they’re perfect for a filling breakfast or snack.
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
Calories: 85kcalCarbohydrates: 13gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 82mgPotassium: 222mgFiber: 2gSugar: 4gVitamin A: 132IUVitamin C: 3mgCalcium: 78mgIron: 1mg
Tried this recipe?Let us know how it was!
