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.
Pancake filling ideas
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