Fluffy Chickpea Flour Pancakes (Vegan & Gluten-Free)
Fluffy, nutrient-packed, and lightly sweet — these chickpea flour pancakes are a delicious way to start your day! Made with just 5 simple ingredients, they are high protein, vegan, gluten-free, and come together in one bowl for the ultimate easy breakfast.
Servings: 8 -10 pancakes
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
- For a savory version—try these crispy Korean mung bean pancakes.
- Arrowroot powder helps bind the batter, but corn starch or tapioca starch can be used too.
- These pancakes cook beautifully oil-free on a non-stick pan, but a touch of olive oil or coconut oil is fine if you prefer.
- Flavor savory versions with Indian food spices like cumin, coriander, garlic powder, or turmeric for a new twist.