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