4-ingredients Vegan Chickpea Flour Pancakes

These 4-ingredient chickpea flour pancakes are easy, fluffy, high in protein pancakes made with only 4 ingredients. Bonus, these are pancakes 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.

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.


  • 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 bitterness of the flour. 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 in 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.

How to cook your 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 onto the hot griddle. Cook pancakes for 2-3 minutes on one side or until golden brown, and bubbles forms on top of the pancakes. Then, slide a flat tool under the pancake and flip. Cook on the other side for 1 more minute.

  • Cool and repeat cooking

You can serve these pancakes immediately or cool on a cooling rack while you cook the remaining batter. 

Vegan 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, apple slices.
  • Nut butter – drizzle peanut butter or almond butter on top.
  • Sliced almonds
  • Shredded coconut
  • Vegan chocolate chips

How to store 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. 

Can I freeze pancakes?

Yes, you can freeze pancakes in a zip 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 like?

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 chickpea flour 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 the way 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 to flavor my pancakes? 

As mention before, some people don’t appreciate the light earthy flavor of chickpea flour. Below are some adds-on 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 

How many pancakes per 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 without toppings

  • 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! 

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VEGAN BUCKWHEAT PANCAKES GLUTEN FREE #veganbuckwheatpancakes #buckwheatpancakes #glutenfreepancakes #veganglutenfreepancakes #pancakes #veganpancakes #healthypancakes #easypancakes #veganbreakfast #vegan #buckwheatflour #buckwheat #glutenfreebreakfast #healthybreakfast

Enjoy the recipe and leave me a comment if you liked it!

Your friend, Carine

Chickpea flour pancakes

Chickpea flour pancakes an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: chickpea flour pancakes
Servings: 8 pancakes
Calories: 65kcal
Author: Carine
4.77 from 59 votes


  • 1 cup Chickpea flourknown as garbanzo bean flour (NOT besan or gram flour)
  • 2 teaspoon Baking powderor 1 teaspoon baking soda
  • 3 tablespoons Unrefined sugarcoconut sugar or sugar-free erythritol/Monk fruit
  • 1/2 cup + 2 tablespoons Almond milkvanilla, unsweetened or plant milk of your choice



  • In a mixing bowl, whisk 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 left. It's OK to have 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.


Pancake filling ideas
  • 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.
Make ahead:
  • You can make the batter ahead and cook your pancakes the day in the morning


Serving: 1pancake | Calories: 65kcal | Carbohydrates: 11.2g | Protein: 2.7g | Fat: 0.8g | Fiber: 1.3g | Sugar: 5.7g

Chickpea Flour Pancakes


Reader Interactions


  1. Haleema

    5 stars
    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

    • Carine

      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.

  2. Livvy

    5 stars
    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.

    • Carine

      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

    • Carine

      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.

    • Carine

      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.

  3. Frida

    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 .

    • Carine

      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

  4. sue

    5 stars
    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

    • Carine

      Sounds delicious ! Thanks for trying my recipe and for taking a minute to share this feedback. Enjoy all the vegan recipes here, XOXO Carine

    • Carine

      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.

  5. Amanda

    4 stars
    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.

    • Carine

      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.

  6. Jo

    5 stars
    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!

  7. Dana

    5 stars
    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!

  8. Barbi Collins

    5 stars
    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!

  9. Jasmine Meadows

    5 stars
    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!!

  10. Colleen

    5 stars
    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!

  11. nikki

    5 stars
    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 🙂

  12. ThankfulMomma

    5 stars
    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!!!!!

    • Carine

      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

    • Carine

      Well, I am living 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, you can see it here (affiliate link). Enjoy the recipe, XOXO Carine

  13. Jacqueline

    5 stars
    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!

  14. Stephanie

    4 stars
    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!

    • Carine

      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

  15. Carina

    5 stars
    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!

    • Carine

      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

  16. Lisa

    5 stars
    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

  17. Alison

    4 stars
    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!

  18. Ally

    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.

    • Carine

      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

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