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.
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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:
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