Fluffy Chickpea Flour Pancakes (Vegan & Gluten-Free)
Mar 14, 2019 • Updated Jun 20, 2023
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Fluffy and delicious vegan chickpea flour 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.
What Makes This Recipe Great
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 Pancakes. I’m a pancake lover (better than waffles, you can fight me about it), and although classic pancakes are typically not considered a healthy 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, dairy-free, 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 (also known as garbanzo bean flour), 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 and has tons of nutrition!
The best part of these gluten-free pancakes is that they’re nutrient dense and made with incredible good-for-you ingredients too. Chickpea flour is my go-to because it’s lighter in colour (resembling a classic pancake) and much lighter and fluffier than other alternatives.
Ingredient Notes
- Chickpea Flour: 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 many Indian or Middle Eastern grocery stores at really reasonable prices.
- Oat Flour/Rice Flour: 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 evenly.
- Baking Powder
- Vanilla Extract
- Non-Dairy Milk: Use your favorite plant-based milk- almond milk, coconut milk, or soy milk are my faves. Oat milk would also work nicely.
- Coconut Sugar: Optional for a hint of sweetness.
- Arrowroot powder: I like to add a few tablespoons of arrowroot powder to 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.
- Toppings: Feel free to flavour and top these chickpea pancakes with your favorite pancake mixins and toppings: maple syrup, peanut butter, nut butter, berries, chocolate chips, cinnamon, chutneys, and more!
Step-by-Step Instructions
- In a large bowl, whisk together flour, baking powder, coconut sugar, and arrowroot powder (if using).
- Add vanilla extract and non-dairy milk and mix until smooth. If the texture is too thick, you can add additional non-dairy milk–it should be spoonable like a traditional pancake batter.
- Heat a nonstick skillet on medium 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 non-stick 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.
- Serve warm with your favorite toppings!
Expert Tips
- In place of arrowroot, you may use corn starch, tapioca starch, or similar.
- 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 coconut oil or a well-greased pan if you’d like.
- You can omit the sugar and actually make these savory chickpea pancakes! Top them with veggies like mushrooms or zucchini, savory herbs, and spices like garlic, cumin, parsley, and top with avocado, etc.
- Check out this video to see the pancake-making in action and the final fluffy result!
Serving Tips
- Top with your favourite maple syrup, fresh fruit, or caramelized bananas, and you’ve got yourself a nutritious and healthy breakfast. I served my chickpea pancakes with vegan butter (really just for the photo, but I typically love fresh fruit and nut butter.
Storage Tips
- These chickpea pancakes 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 the chickpea flour pancakes before freezing, and to enjoy, pop them into the toaster to bring them back to life! You can also microwave them if preferred.
Recipe FAQs
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 them with maple syrup when eating anyways.
Related Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Fluffy Chickpea Flour Pancakes (Vegan & Gluten-Free)
Ingredients
- 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
- optional
- 2 tablespoons arrowroot starch or alternative* helps to bind
- 1-2 tbsp coconut sugar
Instructions
- 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.
Notes
Expert Tips
-
- In place of arrowroot, you may use corn starch, tapioca starch, or similar.
-
- 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 coconut oil or a well-greased pan if you'd like.
-
- You can omit the sugar and actually make these savory chickpea pancakes! Top them with veggies like mushrooms or zucchini, savory herbs, and spices like garlic, cumin, parsley, and top with avocado, etc.
-
- Check out this video to see the pancake-making in action and the final fluffy result!
Serving Tips
-
- 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 I typically love fresh fruit and nut butter.
Storage Tips
-
- These chickpea pancakes 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 the pancakes before freezing, and to enjoy, pop them into the toaster to bring them back to life! You can also microwave them if preferred.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & pancakes,
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