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 tortitas de proteína recipe with 3 grams of proteína a base de plantas per pancake. It’s such a healthy alternative to my classic Panqueques Veganos, Vegan Banana Pancakes o Tortitas veganas de harina de almendras.
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Chickpea Flour Pancakes
Ingredientes
- 1 taza de Harina de garbanzo - known as garbanzo bean flour (NOT besan or gram flour)
- 2 cucharaditas de Levadura en polvo - or 1 teaspoon baking soda
- 3 cucharadas de Azúcar de caña sin refinar - coconut sugar or sugar-free erythritol/Monk fruit
- ½ taza + 2 tablespoons Leche de almendras - vanilla, unsweetened or plant milk of your choice
Opcional
- 1 cucharadita de Extracto de vainilla
- ½ cucharadita de Canela
Instrucciones para la impresión en alta definición
- 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.
- Cocinero De 2 a 3 minutos 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 minuto más 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.
Notas
- 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
Equipos
Nutrición
Ingredientes y sustituciones
All you need to make this recipe for chickpea flour pancakes are 4 ingredients. Let’s see what you need.
- harina de garbanzos, 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, Pan de plátano con harina de garbanzos o 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.
- Azúcar sin refinar – 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.
- Extracto de vainilla – add 1 teaspoon.
- Canela molida – add 1/2 teaspoon.
- Arándanos – fresh or frozen add 1/2 cup.
- chispas de chocolate vegano – 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:
- Edulcorantes líquidos like maple syrup, brown rice, agave syrup, apple syrup, or coconut syrup.
- Frutas – chopped bananas, blueberries, strawberries, fresh apricot, and apple slices.
- Mantequilla de nueces – drizzle peanut butter or almond butter on top.
- Almendras laminadas
- Crema batida vegana
- Coco rallado
- chispas de chocolate vegano
- Caramelo de dátiles (¡Solo 2 ingredientes!)
- Caramelo De Mantequilla De Maní
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 recetas de garbanzos:
Yum! I had them with tahini, honey & apple. So good.
Thanks for the lovely feedback!
I made mine with tumeric, cardamon, nutmeg, cinnamon, black pepper and chunky slices of banana. Wow!
¡Suena delicioso!
these were delicious!! i have two young boys and they loved them!!!
That’s so sweet! thank you
I take frozen pancakes and reheat in my airfryer until a bit crispy
Very smart idea!
Made my version with blueberries and a tablespoon of chunky peanut butter. Sounds crazy but worked! These pancakes are so sweet, no maple syrup needed.
Such a great news!
I’ve been struggling to find a vegan pancake recipe that’s lower carb/healthier but I was skeptical that this would taste good because of the limited ingredients. I love it!! This is THE BEST vegan pancake recipe I’ve ever made, and I’ve made a lot! Thank you for this fantastic recipe, it’s going to become a regular! Now I’m going to research other chickpea flour recipes.
I am so happy to hear that!
I made these with Bob’s red mill chickpea flour, coconut sugar and oat milk. I had to add a little extra oat milk because the batter was so thick. They cooked perfectly; no sticking at all (I used coconut oil) and they came out beautifully! They’re even better with a little All Fruit jam on top.
Chickpea flours vary from brands to brands, but as you said, it’s super simple to adjust the batter adding a splash more liquid if needed. Thanks for trying my recipes.
Excellent recipe, took me just few minutes and taste was surprisingly great
That’s what I like to hear! thank you for baking with me here.
I made the chick pea pancakes they turn out very good . I will make them again
¡Muchas gracias!
love it! works fine with oat milk
Gracias!