These 4-ingredient chickpea flour pancakes are easy, fluffy, and high in protein pancakes made with only four ingredients. Bonus, these pancakes are made with no milk, oil-free, grain-free, and gluten-free!
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. It’s such a healthy alternative to my classic Vegan Pancakes, Vegan Banana Pancakes, or Vegan Almond Flour Pancakes.
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
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 Unrefined Cane 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
Nutrition
Ingredients and Substitutions
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’s Red Mill’s flour for this recipe. Before you start using your flour, make sure it has no lumps; if so, break them with a fork before measuring the flour for full precision. Chickpea flour can be reused in many other recipes like my Chickpea Flour Tortillas, Chickpea Flour Banana Bread, or Chickpea Peanut Butter Cookies.
- 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.
Some people don’t appreciate the light, earthy flavor of chickpea flour. Below are some add-ins you can add to your pancake batter to increase its 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 To Make Chickpea Flour Pancakes (in Pictures)
Pancake Topping 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
- Vegan Whipped Cream
- Shredded coconut
- Vegan chocolate chips
- Date Caramel (Only 2 Ingredients!)
- Peanut Butter Caramel
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:
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!!