Ang mga 4-sangkap na ito mga pancake na harina ng chickpea 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 protina na nakabatay sa halaman per pancake. It’s such a healthy alternative to my classic Mga Vegan Pancake, Vegan na Pancake na Saging, O Vegan na Pancake na may Harinang Almond.
Nagustuhan mo ba ang resipe na ito?
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Mga Pancake na may Harina ng Chickpea
Ingredients
- 1 tasa Chickpea Flour - known as garbanzo bean flour (NOT besan or gram flour)
- 2 kutsarita Paghurno Powder - or 1 teaspoon baking soda
- 3 tablespoons Hindi Pinong Cane Sugar - coconut sugar or sugar-free erythritol/Monk fruit
- ½ tasa + 2 tablespoons Almond Milk - vanilla, unsweetened or plant milk of your choice
Opsyonal
- 1 kutsarita Vanilla Extract
- ½ kutsarita kanela
tagubilin
- 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.
- Lutuin 2-3 minuto 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 pa 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.
Mga Tala
- 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
Pagkain
Ingredients at Substitutions
All you need to make this recipe for chickpea flour pancakes are 4 ingredients. Let’s see what you need.
- Harina ng Chickpea, 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 Mga Tortilla na may Harina ng Chickpea, Tinapay na Saging na Harina ng Chickpea, O Mga Cookie na may Chickpea Peanut Butter.
- Gatas na Almond na Walang Tamis na Vanilla – 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.
- Hindi Nilinis na Asukal – 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.
- Katas ng vanilla – add 1 teaspoon.
- giniling na kanela – add 1/2 teaspoon.
- blueberries – fresh or frozen add 1/2 cup.
- Mga vegan na 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:
- Mga likidong pampatamis like maple syrup, brown rice, agave syrup, apple syrup, or coconut syrup.
- Mga Prutas – chopped bananas, blueberries, strawberries, fresh apricot, and apple slices.
- mantikilya ng nuwes – drizzle peanut butter or almond butter on top.
- Hiniwang mga almendras
- Vegan Whipped Cream
- Ginutay-gutay na niyog
- Mga vegan na chocolate chips
- Date Caramel (Dalawang Sangkap Lamang!)
- Peanut Butter Caramel
Mas Maraming Vegan na Recipe ng Pancake
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 mga recipe ng chickpea:
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.
Kumusta,
I have tried this recipe but my pancakes are very doughy and dense. What am I doing wrong?
salamat
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!!
Maraming salamat sa magandang 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!!
Is there a specific chickpea flour brand that you use ? I did cook mine on a cast iron skillet with the recommended oil (during 1st round of pancakes I used grape seed oil and the 2nd round I used coconut oil) addition for cooking the pancake for the recommended time – and they still burned a bit on the outside.
I used the Gandhi Foods brand and I am seeing the only ingredient is gram whole. On the front it says “super fine besan- chickpeas flour)- is there a difference or is this all under same umbrella of chickpeas?
I wrote a paragraph about chickpea flour differences up in this post, go to the ‘what’s chickpea flour’ section to learn more. and I mentioned that besan/gram flour shouldn’t be used in this recipe. Chickpea flour made of garbanzo bean is the one I am using. But if the pancakes burn it’s probably more an issue of smoke point, try to use avocado oil, it has a higher smoke point than other oil and don’t burn food. Also, rub the pan/griddle with oil, don’t fry the pancakes in lots of oil. Enjoy!
Gram or besan flour is exactly that: chickpea flour.
Yes, that’s what I explain above in the post,
see quoted text below for details
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.