After sharing my recent Eating Emojis for 24 Hours YouTube Video, I received a handful of requests to share my pancake recipe, so here it is! Fluffy Vegan Chickpea Flour Pancakes. I’m a pancake lover (better than waffles, you can fight me about it), and although classic pancakes are typically not considered a health food, I’m here to tell you that pancakes CAN be enjoyed vegan and in a very healthy way for that matter! Don’t believe me? Let me explain…

My pancake recipe is vegan and gluten-free as always, but it’s also oil free, nut free, and made with a high protein alternative flour. Chickpea flour. Yup! Flour made from chickpeas, or garbanzo beans, which is not only naturally high in protein, but also gives you a really incredible fluffy texture. Basically, you’re eating chickpeas for breakfast, but in a fluffy pancake form and fluffiness is something that is difficult to achieve when cooking gluten-free, so trust me on this one. It’s delicious!

I started using chickpea flour as a pancake base a few years ago and I haven’t really gone back since. I had once purchased chickpea flour instead of oat flour, and decided to just try it anyway because I was hangry and desperate for pancakes. It was what I’d call a happy accident because the result was a stack of fluffy, thick vegan pancakes. The best part was that it was nutrient dense and made with incredible good-for-you ingredients too. I shared a similar result in one of my older YouTube videos, for high protein teff flour based pancakes, but typically, chickpea flour is my go to because it’s lighter in colour (resembling a classic pancake more), and a lot lighter and fluffier.

You can certainly opt to use all chickpea flour, but I personally prefer adding a little bit of rice flour, or oat flour just to lighten things up a little bit. I find that it also helps the batter to spread more easily on the pan, and cook through evenly. Some people also say that chickpea flour can have a bit of a legume-y taste, however I have never had any issues with the taste and often make it without sweetener, because I enjoy with maple syrup when eating anyways. Don’t be afraid to try chickpea flour! I use this particular chickpea flour because it’s one that I can find at the grocery store down the block from my apartment, but you can also find chickpea flour, also called gram flour, at a lot of Indian or Middle Eastern grocery stores at really reasonable prices.

I also like to add a few tablespoons of arrowroot powder in my pancake recipes because it just helps to keep it all together. Alternatives to this could be tapioca starch, or corn starch but results may vary. I will say that I have made it without the starch a few times as I ran out, and it will work without, so if you’re really having trouble finding arrowroot or an alternative, feel free to leave it out completely.

I find that this pancake mix is easy to cook oil free on a nonstick pan, and flips really well actually, but of course you can use a little oil or a well greased pan if you’d like. They also store really well in the freezer if you’d like to make them in advance or meal prep for your weekday breakfasts. To freeze, layer small pieces of parchment paper in between pancakes before freezing, and to enjoy, pop into the toaster to bring back to life! Top with your favourite maple syrup, fresh fruit, or caramelized bananas and you’ve got yourself a nutritious and healthy breakfast. I served with vegan butter (really just for the photo, but typically love fresh fruit, and nut butter). Check out this video to see the pancake making in action, and the final fluffy result!

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Fluffy Chickpea Flour Pancakes (vegan, gluten-free, oil free)

  • Author: Remy
  • Total Time: 20 mins
  • Yield: 8-10 pancakes 1x


Fluffy and delicious vegan pancakes made with 5 ingredients. High protein, nutrient dense, vegan, gluten-free, oil free and nut free! Easy to make, comes together in one bowl and makes for a yummy breakfast.


  • 1 cup chickpea flour
  • 1/2 cup oat flour, rice flour OR use all chickpea flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp non-dairy milk, more as needed



  • In a large bowl whisk together flours, baking powder, coconut sugar and arrowroot powder (if using).
  • Add vanilla extract and non-dairy milk and mix until smooth. If texture is too thick you can add additional non-dairy milk–it should be spoonable like a traditional pancake batter.
  • Heat a nonstick pan on medium high heat and allow the pan to warm up before making your first pancake. You can test to see whether the pan is ready by dropping a small drop of batter into the pan. It should sizzle when ready.
  • Pour about 1/3 cup of batter into the pan, spread into a nice circle (not too thick) and flip after bubbles begin to form and edges are firming up. Cook for another 1 minute or so on the other side.


In place of arrowroot, you may use corn starch, tapioca starch or similar

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: breakfast

Keywords: pancakes, gluten free, oil free, chickpea, vegan, healthy breakfast, breakfast, high protein

Love & pancakes,


Filed under: Breakfast, Eat, Gluten Free, High Protein, Oil Free

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BY Remy • March 14, 2019

Fluffy Chickpea Flour Pancakes (vegan, gluten-free, high protein, oil free)

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  1. Emma says:
    This recipe is so so good! It’s super easy to make and has very accessible ingredients. The pancakes are so delicious, light, and fluffy, and they actually keep me full and satiated! I didn’t add the coconut sugar so they weren’t sweet which I actually really liked, but if you like your pancakes sweet just add the sugar! They’re so damn good, definitely a must try!!

    • Remy says:
      So happy you liked them Emma :) I totally agree--they are much more filling than the average pancake, and it's such a nice way to get in some plant protein first thing in the morning!
  2. Nannette says:
    Great recipe! I added 1 mashed banana and extra almond milk and served it with a mango/lime/mint sauce. Exceptional!

  3. Natasha says:
    Hi! Do you have nutritional info for your recipes?
    • Remy says:
      Hi Natasha, I include information about the nutritional benefits of ingredients used, but I do not list calories or macronutrient information. You're always welcome to calculate that information if you desire, as all of the ingredients and quantities are listed out :) You can read more about my approach to food on the resources page.
  4. Jess Koehler says:
    Such a great recipe! I've made this recipe using all chickpea flour, and also the oat/chickpea flour blend. Both perfect! Thanks Remy! :)

  5. Katie Forth says:
    I absolutely love this recipe. I make it at least once a week and save the left over batter in the fridge and bake them throughout the week. I use maple syrup instead of coconut sugar and add a teaspoon of almond extract. You get the comfort food feeling without all the added sugar and oil.

  6. Sam says:
    How much more liquid do you need to add if you're adding the arrowroot starch?
  7. Suz says:
    This recipe is amazing! I love pancakes, but I can't do white flour anymore. these pancakes are so freaking amazing. I personally think that chickpea flour gives them a slight peanut butter taste. Even my daughter eats them and she's not vegan. I crave these things all the time! It's all I can do not to make them every morning!

  8. Katie says:
    Do you think this batter could work for waffles as well?
  9. Laura Volkaite says:
    Best pancakes ever!! Love them!! We make them at least once a week. This is 5 star recepie for sure, thank you for it, Remy :)
  10. Laura Volkaite says:

  11. Sophia Richards says:
    Made this so easily while I had some blueberry compote stewing! I never make pancakes because I always feel so gross after after them but I felt great and they tasted sooo good! They would also be good with some savory toppings :)

  12. christine dahdouh says:
    Can't wait to try these. Do you think I could make just the panckage mix without the milk to have it ready to go on hand. How would you recommend I store it?
    • Remy says:
      I suspect the batter will thicken up considerably, especially if refrigerated. I'd recommend making half or quarter batches instead! :)
  13. Suzanne Harlaar says:
    I really love this recipe! I've made it with half chickpea half regular flour, which makes it suuuper fluffy! When i tried 100% chickpea, the chickpea flavour was a bit overwhelming for me. I also really liked half oat half chickpea, but they became a little less fluffy than the regular/chickpea mixture. I love how easy vegan pancakes are, why do people even use eggs if it's not necessary? :) Thanks Remy ♡

    • Remy says:
      Totally understand! Chickpea flour does have a bit of an aftertaste so I'm going to add a note about toasting the flour to mellow out the flavour a bit. Thanks for the note :)
  14. S. Rampage says:
    Thanks so much for the recipe. Turned out great. I added a little beetroot powder and blueberries. Delicious!

  15. Tara says:
    This is my favourite pancake recipe, I love the texture and how filling they are! I make these on a regular basis for my boyfriend and I :)

  16. XMCpl says:
    Took some time to go through all the comments, but I really did get something out of reading the post. It proved to become incredibly valuable to me and, I am sure. to everyone posting comments! It's not often that you can be informed, and also entertained at the same time. I am certain you also got something out of writing this article.
  17. Anonym says:
    Came out really crappy. Threw them out. Basically flour and a liquid makes glue. Not understanding how this recipe can come out good with no oil or other ingredient.
    • Remy Park says:
      Sorry to hear that but actually, many pancake (including tortilla recipes) are so simple--purely flour and liquid. You should check your chickpea flour--perhaps it was old or the brand was not a reliable one.
  18. Sophia says:
    This recipe is amazing, it taste better than IHOP pancakes! whoever came up with this recipe is a genius wow, this has been the best pancake recipe so far, the other chickpea pancakes I made came out so dry but not this one they’re moist and just perfect. Oh I can’t forget to mention good ingredients and oil free wow.

  19. Megan says:
    Best texture in a gf pancake that I’ve found so far! Will definitely be putting them in my regular rotation. Thank you! 🙌

  20. T says:
    Great recipe! Works well with almond flour in place of chickpea too. I’ve been out of plant milk so have just used water and a tablespoon of olive oil, they don’t turn out as fluffy but they’re still great.

  21. Annelise says:
    Great recipe! I used arrowroot to bind. I put sweet and savoury toppings on it. Delicious! Thank you 🥞

  22. Natasha says:
    A super simple and healthy recipe!!!! I made it! It was good. :) Thank you for the recipe and suggestions.

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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