Fluffy pancakes enrobed in pure maple syrup? Yes, please! What’s even better is this pancake recipe is vegan and gluten-free. Make these chickpea flour pancakes for the perfect sweet breakfast recipe.
Team waffle or team pancake?
I’m a team pancake kinda gal. They are simpler to make and don’t require a special appliance. Don’t get me wrong, I love a pile of waffles, but pancakes have my heart. *sorry Leslie Knope
This pancake recipe is a favorite of mine because it’s vegan, made of protein-rich chickpea flour, oil and refined-sugar free.
What is chickpea flour?
Chickpea flour, also known as gram flour, is a naturally gluten-free flour. It’s made from chickpeas aka garbanzo beans and it’s traditionally used to make falafel and is common in many Indian dishes.
Today, chickpea flour has gained some popularity in the healthy space for being a sturdy, protein-packed, gluten-free flour. Chickpea flour can be used on its own meaning it doesn’t have to be blended with other varieties to make a GF flour blend.
Note: If you never tried chickpea flour before, it can have a chewier, dense texture. This is due to the high protein content (and lack of gluten). If gluten is not a concern for you, you can substitute 50% of the chickpea flour with all-purpose flour!
Where can I buy chickpea flour?
Chickpea flour can be found online and in all health food stores or in the health food aisle. My favorite brand is Bob’s Red Mill!
How to make chickpea flour pancakes:
- Start out by whisking together the dry ingredients
- Add plant-based milk and applesauce. Whisk until pancake batter is well combined. The batter will be thick and scoopable
- Pout onto preheated pan or griddle and cook until edges are golden brown and bubbly
- Flip and cook for an additional 1-2 minutes
Serving suggestions for these chickpea flour pancakes:
- maple syrup (obviously)
- top with fresh, seasonal fruit (berries, figs, peaches, plums, bananas, etc.)
- pile on homemade vegan coconut whipped cream
- cinnamon, powdered sugar (ensure it’s vegan!)
- chopped nuts (walnuts and pecans taste great)
If you tried these chickpea flour pancakes, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this recipe, you’ll LOVE:
Chickpea Flour Pancakes (Vegan + GF!)
Ingredients
- 1/2 cup chickpea flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1.5 teaspoon baking powder
- 1/3-1/2 cup unsweetened vanilla almond milk more or less if needed
- 2 Tablespoons applesauce
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon maple syrup
- cooking spray I like Trader Joe's coconut oil spray (can also use vegan butter)
Serving Suggestions:
- fresh fruit berries, peaches, figs, bananas
- pure maple syrup
- vegan whipped cream
Instructions
- Preheat griddle or large nonstick pan on low-medium heat.
- In a medium-sized mixing bowl, whisk together flour, salt, cinnamon, and baking powder until all big clumps are removed.
- Add almond milk, applesauce, vanilla, and maple syrup. Whisk until just combined. Add milk slowly until the batter is thick and scoopable. There might still be some clumps or traces of flour, but that is okay.
- Spray hot griddle or pan with cooking spray. Using a 1/4 measuring cup, scoop the batter up and pour onto the griddle or pan. Cook until edges are golden brown and bubbling. Flip and cook for an additional 1-2 minutes.
- Serve warm and top with desired toppings!
Video
Nutrition
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I love chickpea flour and since I cannot find it here I make my own but it is absolutely lovely – pancakes is one great use of it – I bet yours are absolutely lovely – that stack looks to dive in immediately 😉
Ohhh I’ve never made my own! That sounds interesting!
You can totally make your own chickpea flour using organic dry chickpeas in a food processor or really good blender. That’s it!.
That’s a great tip! Thanks, Ruby!
Also known as Garbanzo bean flour
Okay, I have had chickpea almost anything except for in pancakes. I am very interested in trying this recipe. Sounds delicious.
Thanks, Mirlene! Chickpea flour definitely had a unique texture but it’s certainly fun to use as a GF flour!
I have never tried chickpea flour, I need to give it a try, your pancakes look delicious, love all those figs on top!
Thanks, Angelica!
What a healthy alternative!!! My son loves pancakes for breakfast but I am always hesitant on how unhealthy they can be. This I’ve got to try!!
Yes! It’s a tricky flour to get use to, but it makes a great all-purpose alternative!
Waaaa!!!! How have I not had chickpea flour yet??? What a great idea and those figs on top are dreamy. Can’t wait to try.
Thanks, Julie! 🙂 LOVE fig season!
Is this suppose to be 1 1/2 cups chickpea. My batter is super wet and doesnt puff up like your photo.
Hey Samantha! I’m sorry the recipe did not turn out well for you. I just tested this recipe again today and came out fine! I did update the recipe to say “add liquid until the batter is thick and scoopable” THe problem could be with the difference of brands of chickpea flour. I only ever use Bob’s Red Mill If the batter is too thin, you can always try adding more flour to salvage the batter though. I also plan on making a food video soon so that might help to see visually!
Just what I was looking for, oh my goodness! The gluten-free pancakes I made were probably the best I’ve made – ever.
The only non-vegan changes I made were to add 1 beaten egg to the almond milk, along with the vanilla and maple syrup. I also added 1/2 teaspoon of baking soda to the dry ingredients. Once the mixture was whisked and smooth, (please forgive me here) I added 4 TB melted butter. The batter was light and fluffy right away, but I couldn’t imagine the pancakes that would emerge from the frying pan! Crisp around the edges, lighter and fluffier than any I’d made with regular flour. The batter made 12 3″ pancakes.
While these notes of mine are for non-vegans, I thank you for your insights into cleaner eating and a plant-based future. I hope I didn’t offend any vegan friends!
Thank you for this wonderful recipe!
Thanks so much for sharing, Joyce! I’m glad they came out great for you!
I love pancakes and have tried many different recipes with coconut and almond flours. This chickpea flour recipe is the BEST by far. The consistency, flavour and ease of making make this recipe my go to. I make it exactly as the recipe is written and they come out perfect every time. I can’t recommend it enough. Thank you for posting it.
Thanks so much for sharing, Julie!
Fantastic recipe, and the perfect size for my two kids. I find lots of pancake recipe are enough to feed an army but this was just right.
Thanks so much, Melissa! Glad it was the perfect portion for you all.
Just made these pancakes. I didn’t add the salt and used reduced sodium powder. I used organic stevia instead of maple syrup. They came out great! I topped them with nut butter and organic blueberries .
YUM! Sounds so good, Laura! Thanks for sharing!
Can i use 2tbsp of oil instead of applesauce?
Yes, that should work!
Surprisingly, these pancakes are delicious! I’ve used a chickpea recipe before but didn’t turn out well so thank you i really enjoyed it and definitely will be making them again~
My batter thickness was good, i fellow the recipe’s instructions and measured some of the ingredients:
82g chickpea flour
84g milk (1/3 cup was enough)
21g honey
45g applesauce