Vegan Chickpea Flour Pancakes

These chickpea flour pancakes are vegan, naturally gluten free and made in just one bowl. You’re just 15 minutes away from an easy, high protein and delicious breakfast.

Please excuse me while I make tons of recipes with chickpea flour. I bought some randomly a few months ago and didn’t do anything with it until now, but now I’m hooked!

These chickpea flour pancakes are a one bowl vegan and gluten free recipe. They’re light and fluffy and delicious with all of your favorite pancake toppings, AKA lots of maple syrup! Try my vegan gluten free pancakes next!

What is chickpea flour?

Chickpea flour is also know as garbanzo (bean) flour and has a distinct yellow color. Gram flour is similar but is made from split brown chickpeas but is not what you want for this recipe! Make sure the only ingredient in your flour is garbanzo beans.

Unfortunately, you can’t use chickpea flour instead of regular or plain flour in other recipes because it absorbs wet ingredients very differently. You need to use recipes that specifically call for chickpea flour, which is why I created these vegan pancakes!

Chickpea flour has a slightly stronger flavor than other flours, which is why we’re adding in some apple sauce, vanilla, maple syrup, and cinnamon to balance out the flavors.

I promise, the final pancakes do not taste like chickpeas! It’s a naturally gluten free flour that’s perfect in vegan recipes like this one.

How to make chickpea flour pancakes

Whisk dry. First, whisk together all dry ingredients. Whisk really well if there are any lumps in the flour, chickpea flour can get lumpy fairly easily!

Whisk wet. Start with 1/2 cup of milk and add the extra 2-3 tablespoons as needed. The thicker the batter, the thicker the pancakes, but you don’t want it too thick or the pancakes can be dry.

Cook. Heat a greased pan over medium/low heat and add 1/4 cup of the batter and smooth out the top with the back of the measuring cup. Cook on each side for about 1-2 minutes or until the edges start to bubble and the center looks matte.

Serve. Repeat until all batter has been used. Serve with berries and maple syrup! Try my oat flour pancakes next!

Tips for fluffy pancakes

Let the batter sit. Letting the batter sit for a few minutes while the pan heats up will thicken the batter. Since this recipe is gluten free, it also gives the flours time to marinate with the rest of the ingredients which provides an overall better pancake structure.

Use less milk. Thicker batter means fluffier pancakes! If you want these chickpea flour pancakes to be ultra fluffy, use the low end of the range of milk. I used almond milk, but any kind of non-dairy milk such as soy will work.

Don’t press down. After you flip the pancakes, don’t press down with your spatula on the tops. That will release the air that has accumulated inside of the pancake from the baking powder and therefore make them much more dense and flat.

Storage tips

These chickpea flour pancakes will store in the fridge for up to 5 days or in the freezer for up to 4 weeks. Just reheat on the stove, in the microwave or in the toaster!

Suggested toppings

I like pancakes all sorts of ways. These are particular good with the classics- maple syrup, berries and a bit of (dairy free) butter. I also love nut butter, jelly, sliced banana, blueberry compote etc. The options are endless!

More breakfast recipes to try!

• Vegan Blueberry Pancakes
• Gluten Free Banana Pancakes
• PB&J Overnight Oats
• Cinnamon Roll Pancakes

If you make this recipe, leave a comment below and let us know how they turn out! As always, be sure to tag me on instagram so I can see your creation!