Vegan Chickpea Flour Pancakes
by: claire cary
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.
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8
Ingredients
Dry
- 1 cup chickpea flour
- ¼ cup oat flour see notes
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
Wet
- 1/2-2/3 cup non-dairy milk I used almond
- 2 tbsp apple sauce
- 3 tbsp maple syrup or sweetener of choice
- 1 tbsp oil I used melted coconut oil
- 1 tsp vanilla
Instructions
- Whisk together all dry ingredients.
- Whisk in the wet ingredients. 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.
- 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.
- Repeat until all batter has been used. Serve with berries and maple syrup!
Notes
I like using oat flour because it adds to the fluff of the pancakes, but you can use all chickpea flour instead if you prefer.
The oil can be subbed for more apple sauce.
Serving: 1pancake / Calories: 122kcal / Carbohydrates: 18g / Protein: 5g / Fat: 4g / Fiber: 2g / Sugar: 6g
