4-Ingredient Vegan Chickpea Flour Pancakes
By Carine Claudepierre
Published on 07/16/2019 - Last updated on 01/09/2023
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These 4-ingredient chickpea flour pancakes are easy, fluffy, and high in protein pancakes made with only 4 ingredients.
Bonus, these pancakes are made with no milk, oil-free, grain-free, and gluten-free!
What Are Chickpea Flour Pancakes?
Chickpea flour pancakes are egg-free fluffy vegan pancakes made of chickpea flour, also known as besan flour.
Bonus, this is a 4-ingredient protein pancake recipe with 3 grams of plant-based protein per pancake.
Learn more about how to start your vegan journey with our beginner’s guide to the vegan diet!
What’s Chickpea Flour?
Before you start this recipe, make sure you choose the right flour.
It can be confusing to pick chickpea flour at the store because many names can be used for bean flour. Chickpea flour is high protein gluten-free flour with a light yellow color.
Below are some recommendations to help you pick the right chickpea flour at the store to make these pancakes.
Chickpea flour or garbanzo flour
The flour you need in this recipe is chickpea flour, also known as garbanzo bean flour.
Both refer to flour made from ground chickpeas.
It’s a light and yellowish flour that can easily form lumps. That’s why it’s important to store chickpea flour in a sealed container at room temperature.
Besan flour or gram flour
Besan flour or gram flour are made from Chana dal or split brown chickpeas. This is not the same as chickpea flour, and it needs way more liquid to work with these flours.
Don’t use besan or gram flour for chickpea flour pancakes, or it will mess up your recipe.
How To Make Chickpea Flour Pancakes
All you need to make this recipe for chickpea flour pancakes are 4 ingredients. Let’s see what you need.
Ingredients
- Chickpea flour, also is known as garbanzo bean flour – I love to use Bob red mills for this recipe. Before you start using your flour, make sure your flour has no lumps or if so, break them with a fork before measuring the flour for full precision.
- Unsweetened vanilla almond milk – it’s great to use vanilla almond milk to add a delicious vanilla flavor to your pancakes. Chickpea flour can be slightly bitter, and vanilla is a great way to cover the flour’s bitterness. You can also use other dairy-free milk, but I believe almond milk is the best milk substitute for pancakes. It makes fluffy vegan pancakes!
- Baking soda or baking powder if you don’t like the flavor of baking soda.
- Unrefined sugar – there are many options. I love coconut sugar or sugar-free erythritol. You must add a sweetener to your batter to balance the natural bitterness of chickpea flour.
Preparing The Chickpea Pancake Batter
In a large bowl, whisk the chickpea flour, sugar, and baking powder – using a whisk is a great way to remove any lumps that easily form in chickpea flour.
Then, stir in almond milk or water until the batter is smooth and slightly thick.
Cooking Chickpea Flour Pancakes
Preheat and grease the pan
First, make sure you use a non-stick pancake griddle or frying pan, or crepe pan to prevent the pancakes from sticking to the pan.
Next, warm the pan over medium heat and add cooking spray or use a piece of absorbent paper to rub oil over the pan.
Don’t add too much oil, or it will fry the pancakes.
Spoon batter on the warm pan
Then, scoop 1/4 cup pancake batter with a measuring cup and drop it onto the hot griddle.
Cook pancakes for 2-3 minutes on one side or until golden brown and bubbles form on top of the pancakes.
Then, slide a flat tool under the pancake and flip. Cook on the other side for 1 more minute.
Cooling
You can serve these pancakes immediately or cool them on a cooling rack while you cook the remaining batter.
Pancake Toppings Ideas
These are the most fluffy vegan, gluten-free pancakes you’ll find, with a delicious sweet flavor.
They are delicious warm with a few of the following vegan pancakes toppings for your pancakes are:
- Liquid sweeteners like maple syrup, brown rice, agave syrup, apple syrup, or coconut syrup.
- Fruits – chopped bananas, blueberries, strawberries, fresh apricot, and apple slices.
- Nut butter – drizzle peanut butter or almond butter on top.
- Sliced almonds
- Shredded coconut
- Vegan chocolate chips
- Date Caramel (Only 2 Ingredients!)
- Peanut Butter Caramel
Flavoring Chickpea Pancakes
Some people don’t appreciate the light earthy flavor of chickpea flour.
Below are some add-ons you can add to your pancake batter to increase their sweet delicious flavor.
- Vanilla extract – add 1 teaspoon.
- Ground cinnamon – add 1/2 teaspoon.
- Blueberries – fresh or frozen add 1/2 cup.
- Vegan chocolate chips – add 1/3 cup.
Storing Chickpea Flour Pancakes
This is a vegan recipe meaning the pancakes are egg-free and dairy-free.
Therefore, these pancakes store very well in the fridge, in a sealed container for up to 4 days.
Frequently Asked Questions
Can I Freeze Pancakes?
Yes, you can freeze pancakes in a zip-lock bag or sealed container and thaw the day before at room temperature.
Frozen pancakes rewarm very well in a bread toaster or warm pan.
How Do Chickpea Flour Pancakes Taste?
Chickpea flour pancakes are soft, fluffy pancakes with a light sweet flavor. Depending on the chickpea flour brand you used, you may feel a slightly bitter aftertaste.
In fact, some chickpea flour can be stronger in flavor than together, and some people refer to a bitter aftertaste.
I absolutely love Bob’s Red Mill for this recipe and never notice this flavor in my pancake recipe.
If you do, you can hide the chickpea flour’s bitter flavor by adding ground cinnamon or vanilla extract into the pancake batter.
Can I Use Different Flours For This Recipe?
This recipe is created to use chickpea flour only. It won’t work with all-purpose wheat flour or almond flour, or any other flour.
Chickpea flour has particular properties, a high amount of protein that impacts how it absorbs liquid in recipes.
Now, I have other pancake recipes you might like if you don’t have chickpea flour.
An oat flour pancake recipe, an all-purpose flour pancake recipe, a buckwheat flour pancake recipe, and an all-purpose flour crepe recipe! There’s something for everyone!
How Many Pancakes Are In One Serving?
This recipe makes 8 chickpea pancakes. A regular serving for breakfast is 4 pancakes topped with a little syrup and fruits.
Nutrition Per Breakfast
This is a healthy pancake recipe, high in protein, fiber, and slow carbs to keep your energy level high and steady through the morning.
Below is the nutrition panel for 4 pancakes. Note that the sugar can be replaced by diabetic-friendly sugar-free sweeteners for sugar-free pancakes.
I recommend erythritol as a swap to sugar to bring down the total sugar to zero in this recipe.
Nutrition for 4 Vegan Chickpea Flour Pancakes
- Calories: 260 kcal
- Carbohydrates: 44.8 g
- Protein: 10.8 g
- Fibers: 5.2 g
- Fat: 3.2 g
- Sugar: 22.8 g or 0 grams if you use erythritol
More Vegan Pancake Recipes
If you love vegan recipes for pancakes, I have plenty more for you to try!
More Chickpea Recipes
If you enjoy cooking with chickpeas, you’ll love these chickpea recipes:
Enjoy the recipe and leave me a comment if you liked it!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Chickpea Flour Pancakes
Ingredients
- 1 cup Chickpea Flour - known as garbanzo bean flour (NOT besan or gram flour)
- 2 teaspoons Baking Powder - or 1 teaspoon baking soda
- 3 tablespoons Sugar - coconut sugar or sugar-free erythritol/Monk fruit
- ½ cup + 2 tablespoons Almond Milk - vanilla, unsweetened or plant milk of your choice
Optional
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
Instructions
- In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
- Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
- Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
- Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
- Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
- Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
- Serve immediately with maple syrup, banana slices, and fresh blueberries.
Notes
- You can add 1/3 cup vegan dark chocolate chips or fresh blueberries to the batter before cooking.
- You can freeze the cooked pancakes in a zip bag or airtight container. Make sure they don’t overlap. It makes it easier to defrost one-by-one. Defrost 3-4 hours or overnight at room temperature. Rewarm in a pancake griddle or toast for a few minutes in a toaster.
- You can make the batter ahead and cook your pancakes the day in the morning
how many pancakes does it make?
The serving size always appears before the ingredient list. The recipe makes 8 pancakes.
I just made these for breakfast they were super easy and quick, I added the cinnamon and vanilla and they were amazing I will definitely make them again.
Hi,
I have tried this recipe but my pancakes are very doughy and dense. What am I doing wrong?
Thanks
It can be because of the chickpea flour you bought, their two kind besan flour or garbanzo flour. Besan is often thinner.
Great base recipe. I subbed 1/4 cup of chickpea flour for vanilla protein powder and 1 tbsp of almond milk for maple syrup. I did not add any granulated sweetener. I also added 1 tsp of apple cider vinegar and 1/4 tsp of sea salt + lots of cinnamon .
Really yummy recipe!! I just tweaked it a little bit; I didn’t have almond milk left but I had soy and oat. I mixed 1/4 cup vanilla soy milk, and 1/4 cup unsweetened oat milk plus 1 tbsp oat milk. I added cinnamon and eggnog spice as well as vanilla extract and maple extract. They cooked so well and I will be following this recipe again!!
Chickpea flour is my favorite non-grain flour, can’t wait to make this. One thing, I’ll put a bit of maple syrup in the batter rather than sugar; hope it doesn’t change the texture.
It should be fine with the addition of maple syrup, enjoy!
This recipe made me fall in love with pancakes. Thanks for sharing!
Like some of the others have noted, the batter comes out thick, almost cake-like, with these measurements. The pancakes had a strange taste to them, very chickpea-y, which I couldn’t get past. I’m not sure if more sugar or another type of plant milk (I used oat) will mask this taste, but won’t be experimenting again.
I am sorry you didn’t enjoy this reicpe, chickpea flour has a natural chickpea flour that almond milk or vanilla extract and pancake toppings cover very well.
OMG these came out AMAZING! I’ve been experimenting cooking and baking with different flours. Tried coconut flour didn’t work lol. Recently I cam across chickpea flour to make Burmese tofu and this morning I thought what about some Pancakes.. And here we are! These are great. I used Macadamia Milk instead of Almond. I want to try it with Pumpkin Puree. I LOVE anything Pumpkin. If you have any suggestions for adding the puree plz do share. Thanks!!
Thank you so much for the lovely feedback!
Being non gluten free, I usually don’t try these recipes out, but when I only had chickpea flour in the house and wanted pancakes, this was the only option. And WOW these were so good!! I used 1% milk and added a lot more to loosen the batter up. I recommend adding the vanilla extract and maybe adding some chocolate chips for the kids and raspberries ontop!
So glad i stumbled into this situation because they’re so good!!
Is there a specific chickpea flour brand that you use ? I did cook mine on a cast iron skillet with the recommended oil (during 1st round of pancakes I used grape seed oil and the 2nd round I used coconut oil) addition for cooking the pancake for the recommended time – and they still burned a bit on the outside.
I used the Gandhi Foods brand and I am seeing the only ingredient is gram whole. On the front it says “super fine besan- chickpeas flour)- is there a difference or is this all under same umbrella of chickpeas?
I wrote a paragraph about chickpea flour differences up in this post, go to the ‘what’s chickpea flour’ section to learn more. and I mentioned that besan/gram flour shouldn’t be used in this recipe. Chickpea flour made of garbanzo bean is the one I am using. But if the pancakes burn it’s probably more an issue of smoke point, try to use avocado oil, it has a higher smoke point than other oil and don’t burn food. Also, rub the pan/griddle with oil, don’t fry the pancakes in lots of oil. Enjoy!
Gram or besan flour is exactly that: chickpea flour.
Yes, that’s what I explain above in the post,
see quoted text below for details
Chickpea flour or garbanzo flour
The flour you need in this recipe is chickpea flour, also known as garbanzo bean flour. Both refer to flour made from ground chickpeas. It’s a light and yellowish flour that can easily form lumps. That’s why it’s important to store chickpea flour in a sealed container at room temperature.Â
Besan flour or gram flourÂ
Besan flour or gram flour are made from Chana dal or split brown chickpeas. This is NOT the same as chickpea flour, and it needs way more liquid to work with these flours. Don’t use besan or gram flour for chickpea flour pancakes, or it will mess up your recipe.
I just made this recipe and the pancakes are FANTASTIC! This is my first time using garbanzo flour. It was on sale on the Vitacost website so I bought four boxes, lol! The only thing I did different was add about 1 tablespoon of melted coconut oil. I have tried so many grain free, vegan breakfast recipes (due to milk and egg allergies) and have been so disappointed every time, until now. This will be my go to when I’m in the mood for pancakes. Thank you so much for posting it.
I just made a half-batch for myself and I loved them! I used superfine gram/besan flour and date syrup instead of the sugar and it came out great. Curious why you advise against gram flour? If you use date syrup, just be careful because they brown very quickly (and the batter is brown, not yellow). Taste, texture and protein content are excellent! Thank you!
I just tried to make these and I’m not sure what I did wrong, but the batter was extremely thick and the pancakes were just awful. I used chickpea flour, not besan or gram flour. I added in the baking powder, stevia (I didn’t have monkfruit but I don’t know why this would make a huge difference), cinnamon, coconut milk and vanilla. I folded in some blueberries after I mixed the batter. The batter was incredibly thick so I added a couple more tablespoons of the coconut milk. I cooked them on my griddle in coconut oil and when I tried one, it was thick, heavy and oh so bitter. I couldn’t get it out of my mouth fast enough. My husband has had to go gluten free due to an autoimmune condition and I was hopeful to find a good gluten free recipe that didn’t include oats or bananas, but this wasn’t it unfortunately.
Coconut milk is also thicker/creamier than almond or dairy so I think that made the batter a little thicker too..
Your flour may have been old.
Ii made these pancakes for myself and my husband. They came out so delicious. Love the recipe. Thank you so much. Will make them again.
Thank you so much !
If the batter is too thick, it comes from the flour probably higher in fiber and all you have to do is either change flour brand (Bob red mill is great, no affialiation), or thin out the batter with water until thin enough to cook.
These are the best pancakes! I have made and tried A LOT of gluten free and egg free pancakes and these are by far the best. They don’t have that mushy consistency. They puff up and look and taste like actual pancakes. Good job on this recipe!
Thank you so much!
Hello! Should I pat down the chickpea flour into the measuring cup?
I’ve always noted you can ‘push it down’ to make room for even more flour
I don’t know if that’s called for though! As it will impact how fluffy or dry they are
In any baking recipes, when nothing is mentioned we always assume that you scoop and sweep don’t over pack flour in cups or the recipe would say, packed. Enjoy!
Thanks, tried them today after your reply and they were.. AMAZING!
Such a different feel from oat flour pancakes. I’ll add these for my snack on gym days. Thanks!
First time making these pancakes. They were good but too dry. I doubled the recipe and used both baking soda and baking powder. I had to add more milk for consistency. Did I cook them too long or is this common? Woukd adding coconut butter or oil help?
Depending on the variety of chickpea flour you used, they can be drier. While besan flour and garbanzo flour are not exactly the same thing, both having different amount of fiber and water absorption in recipes
O like more recipe with chickpeas Flower please
These pancakes are the whole reason I buy chickpea flour. This recipe is so quick, easy and yummy! I love to add blueberries, a few chocolate chips or coconut to the batter. They don’t even need syrup.
Brilliant idea! Thank you!
I reduced all ingredients by half and then made the mixture much less cakey by increasing the liquid (I used Rude Health Organic Oat Drink) to 225ml with 4oz (half a cup) chickpea flour.
Served them topped with slices of fresh fruits (bananas, pears) sprinkled with grated ginger, a gentle shower of ground ginger and a squeeze of lemon juice. Delicious!
I’ll definitely make them again…but reduce the amount of sugar in the mix.
An excellent alternative to traditional pancakes. I only added one heaping tablespoon of monk fruit sugar. I topped with cooked berries for a saucy syrup. They were a little dry but could be that I cooked them too long. I will definitely make it again and appreciate this terrific recipe
Soooooo delis. Didn’t have regular sugar so threw in icing sugar. Needed a little more milk than recipe calls for but I think it was due to my change. I am going to definitely make more and freeze them. Great recipe.
Can I substitute plant milk with water?
it should work here, yes!
You don’t have to add sweetener to the pancakes to balance the bitterness out. Cooking destroys the bitterness, and you can use sweetener afterwards to taste.
You don’t have to indeed but some people don’t appreciate the flavor or chickpea flour, even after cooking so it can help
I started experimenting with this recipe where I substituted sugar for a tablespoon of maple syrup, used cows milk and added a small pinch of salt. Once cooked, I slathered soft un ripened goats cheese, slices of cherry tomatoes and a handful of arugula. Not only was it pretty to look at but it was a delicious accompaniment to my homemade yellow spilt pea soup. Will definitely keep working with this recipe!
Lydia la québécoise
These are delicious!
Wow, I loved these! I’ve been struggling with gluten free, vegan recipes that have a million ingredients. These are cheap to make, simple, and delicious. Thank you so much!!
This recipe is GREAT!! I do with baking soda, and no sweetner. SO SO SO SO good with Silk Vanilla soy yogurt. You can sub buckwheat flour, too (same amount!)
Loves them I do
Used xylitol in the receipe
This is the first time I ever make pancakes from scratch, it’s also the first time I use something other than white flour. And although I liked the taste of these pancakes, my first batch was a mess: the outside looked cooked, the inside was doughy. The batter didn’t look anything like your pics. So I doubled the amount of almond milk, probably could’ve added even more. I used an electric griddle at 325F. The second batch was better, but I had to add even more milk. Then they did cook well but lost all the fluffiness. Oh, and I used baking powder. Any recommendations or Ideas on what I did wrong?
My girls had the second batch and they really enjoyed them.
It looks like you didn’t use chickpea flour or besan flour but garbanzo flour. It looks the same but it’s different and calls for more liquid. Also, always make sure your flour has no lumps or if so, break them with a fork before measuring the flour for full precision. I hope it helps, XOXO Carine
First pancake recipe I was able to do!! Whoohoo and they we vegan and used chickpea flour! Double whoohoo
Thank you ! Enjoy the recipe on the blog, XOXO Carine
So glad I found a pancake recipe that I can have with all of my food sensitivities (dairy, gluten, wheat, vanilla, egg, and a ton more right now). I did notice that the chickpea flour I used soaked up a lot more of the liquid so I had to add more than half of what the recipe calls for and they stuck to my nonstick pan so I just used olive oil (but that’s okay). These were amazing topped with a pan fried banana and pure maple syrup. The leftovers did become bitter so I will try your suggestion of baking powder next time. Can’t wait to try a savory version of these!
Best ever pancakes I’ve made them three times and they just keep getting better!! I used organic coconut sugar, topped them with a raspberry and blueberry compote sprinkled sunflower seeds and maple syrup! Sensational
Would you add a little Xanthan gum and if so what would the effect be, and how much to one cup of chickpea flour?
You really don’t need xantham gum int his recipe, the pancakes hold so well by them self. I never used xantham gum in my recipe as well so I can’t recommend on how much you would need. XOXO Carine
These were so good!! I was skeptical about the chickpea flour but the sweetness from the coconut sugar cut the bitterness and we really enjoyed them with frozen blue berries mixed in and topped with maple syrup 🙂
Only thing I had to do was use 14 tbsp of milk instead of 10. I also added a bit more sweetener to the mix. Thanks for a great easy recipe!
Thank you ! So glad you love them, XOXO Carine
The combination of ingredients made these delicious. However, I had to end up using much more almond milk than the recipe called for to get proper consistency. Thanks for the recipe!
It can come from the chickpea flour you are using. Some brands can be be slightly more liquid absorbent. Also chickpea flour form small lumps easily in the bag and when you measure it you can end up with a bit more flour than expected due to these lumps. It will explain why you had to increase the liquid slightly. I am happy to hear that it still come out amazing ! Thanks for trying my vegan recipes, XOXO Carine
Best Chickpea Pancakes Recipe ever!!!! Pancake is so fluffy and tastes delicious!!! Added vanilla and maple syrup as suggested by the rest! This is insanely good!!!! Thank you so much!
Thank you for the amazing pancake picture. I am so happy you enjoy the healthy breakfast, XOXO Carine
What brand of chickpea flour do you recommend?
Well, I live in New Zealand so my brands differ to most countries. I have tried many local brands here and Bob Red mills too, they call it garbanzo flour. Enjoy the recipe, XOXO Carine
First off. These are so easy and delicious! Second.. You have saved me with my little 4y.o. boy. He struggles finding foods he can tolerate with enough protein. We are a very healthy family so the struggles we are going through with him eating because of having some sensory processing issues have been so difficult. I cannot thank you enough for this meal that he devours and asks for seconds of! And that I know he is getting protein from this meal makes me so very happy so THANK YOU!!!!!
I am so glad you and your little one enjoy these pancakes. I updated your comment 🙂 and I am excited that you are very happy to make my recipes. I can’t wait to see what you are making next for you both, Enjoy the recipes on the blog, XOXO Carine
These were great! They were sweet (honey), fluffy (baking powder and added 50% more (home-made almond) milk) and just so simple and quick to make! A fantastic low-glycemic, GF option. I will note that they do have a bit of an acquired taste and it’s not for everyone- but I personally found them tasty and versatile; I want to try a savory version with some rosemary, thyme and turmeric! 😀
Thank you and be blessed!
nikki 🙂
Thanks Nikki! This recipe is very tasty with savory filling too. Enjoy, XOXO Carine
I made this recipe and I’m absolutely obsessed! Sent to all of my friends and am so excited to make this a staple in my diet!! Thanks for sharing. PS, I tried with a little less sugar so I can add more maple syrup on top and they turn out well! But definitely don’t skip it entirely!
Thanks for the lovely feedback and tips on sugar! Enjoy the recipes on the blog, XOXO Carine
My toddler and I had these for dinner with blueberries! She loved them and I did too!! I haven’t been diggin’ much lately being pregnant… this might be go-to!!
What an amazing news! Enjoy! XOXO Carine
I made these this morning. Added 1/2 teaspoon vanilla since I did not have vanilla flavored almond milk. Very easy to make. Very delicious. I’m freezing the leftovers! Thanks for the great recipe!
Thanks for the lovely feedback! I love to freeze some too. Enjoy the recipes on the blog, XOXO Carine
These were absolutely the best recipe for pancake alternatives I have found. So simple without eggs. I can’t believe how fluffy they came out! I’m amazed!
Thanks for the lovely feedback! So glad you love those easy pancakes, XOXO Carine
Such a simple and delicious recipe! These are by far the easiest, fluffiest gluten free pancakes I’ve ever made – and I’ve made a lot! Thanks for a wonderful recipe!
Thank you ! I am so glad you love theose simple pancakes, XOXO Carine.
These are really good. Chickpea flavour is a bit strong but I’m new so not used to the taste. I used 4 tablespoons of maple syrup to sweeten. Worked very well. Cooked really well.
I agree, chickpea flour has a slight bitterness but it also very much epends on brands. I found some brands are more bland and close to wheat flour in taste. I am glad you love the recipe tho. Thanks for the lovely feedback, Enjoy the recipes around here, XOXO Carine.
Can I use almond flour instead? I really cannot wait to try this and I only have almond flour on hand.
Unfortunately almond flour won’t work in this recipe as it has no eggs, you need a higher carbs flour to hold the batter together. Chickpea flour is what you need. Enjoy! XOXO Carine.
these are super! I added more milk and they seemed to work better, more fluffy and mixed berries and date sugar. thanks! I’ve tagged lots of your recipes, they all look yummy and I like that they are simple
Sounds delicious ! Thanks for trying my recipe and for taking a minute to share this feedback. Enjoy all the vegan recipes here, XOXO Carine
Hi Carine
Thanks for sharing the recipe! That’s so helpful! As I have GF, DF, egg free, banana free, vanilla free. Which is so difficult to think what for breakfast / dessert. Plus I’m currently living in Queenstown which is the smallest town in New Zealand. Even couldn’t have many ingredients avoid above option in the supermarket . So annoying .
Cheers
Hello from Auckland ! I love Queenstown but I agree there is limited choice when it comes to healthy flours. Enjoy the recipes around here, they are all DF, egg free sometimes gluten free and banana free too. XOXO Carine
These were amazing! Thankyou
Thank you for the lovely feedback! I am so hapy you love them. XOXO Carine
Oops I just saw that they can be frozen! Another question… Can I add mashed banana to the batter? Thanks 🙂
No problem 🙂 Better to ask twice to be sure I agree ! I freeze mine very often for the kids lunchbox, it is perfect. A small banana will add a delicious sweet flavor to the batter, they may come out a bit different in texture but very good I am sure. Let me know how it goes!:) XOXO Carine.
Can I freeze these?
I used baking soda and the pancakes turned out to be extremely bitter, just not edible.
Hi Anna.. I put raspberries, bananas and brown sugar in my mix. It tasted sweet..hope this helps.
I am sorry to hear that. Chickpea flour is not for everyone it is naturally slightly bitter and using baking osda instead of baking powder will enhance that bitterness.
Wow! These might just be the fluffiest vegan and gluten free pancakes i’ve ever had! They were absolutely delicious with mixed berries, coconut yogurt and maple syrup.
Thank YOU for trying my pancakes recipe and that lovely comment. I LOVE your toppings, coconut yoghurt is the best. Talk to you soon, XOXO Carine
I have had these pancakes two days in a row and I absolutely love them. They are scrumptious, and have the perfect consistency. Thank you so much for sharing your gift of baking <3
OMG! Thank you so much for making my recipes again and again. I am so glad you found my blog and enjoy the simple vegan recipes you see here. Talk to you soon, Carine.
Hi Carine, my first attempt at these was an epic failure. I blame my chick pea flour but it doesn’t give any info besides that its chick pea flour? It does say its “precooked” could that be why my first attempt was a doughy disaster?
Your batter should resemble a regular pancake batter, not too runny or thick. All my answer on how to pick chickpea flour are up in the post, I hope it could help you more to identify which flour you need. I understand it’s overwhelming when the package doesn’t tell us if it’s besan flour or chana flour because it matters so much in term of water absorption in the recipe. I hope you find a way to make them perfect very soon, Carine
Hi Carine: why cant we use Besan?
Unfortunately, no you can’t Besan flour or gram flour are made from Chana dal or split brown chickpeas. This is NOT the same as chickpea flour and it needs way more liquid to work with these flours. Don’t use besan or gram flour for chickpea flour pancakes or it will mess up your recipe.