4-Ingredient Vegan Chickpea Flour Pancakes

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! 

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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.

Chickpea Flour Pancakes

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8 pancakes

Calories: 77.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

Pancake filling ideas

• You can add 1/3 cup vegan dark chocolate chips or fresh blueberries to the batter before cooking.

Freezing

• 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

Equipment

Measuring Cups and Spoons

Mixing Bowl

Pancake and Crepe Pan

Cooling Rack

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Nutrition

Serving: 1pancake | Calories: 77.7kcal | Carbohydrates: 13.6g | Protein: 3.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 115.8mg | Potassium: 128.5mg | Fiber: 1.7g | Sugar: 6.2g | Vitamin A: 6.5IU | Vitamin C: 0.01mg | Calcium: 66.9mg | Iron: 0.9mg | Magnesium: 25.3mg | Phosphorus: 69.7mg | Zinc: 0.4mg

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! 

Vegan Oatmeal Pancakes

Eggless Pancakes

Banana Protein Pancakes

Pumpkin Oatmeal Pancakes

More Chickpea Recipes

If you enjoy cooking with chickpeas, you’ll love these chickpea recipes:

Chickpea Flour Banana Bread

Chocolate-Covered Chickpeas

Chickpea Chips

Chickpea Peanut Butter Cookies