Chickpea Flour Pancakes

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Chickpea Flour Pancakes

These lightly sweet, warmly spiced chickpea flour pancakes are naturally gluten-free, protein-packed, and come together in just minutes. Fluffy and satisfying, they’re perfect for breakfast or brunch — and pair beautifully with maple syrup, tofu bacon, fresh fruit, or your favorite chia jam.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Chickpeas
Servings: 4 (makes about 12 small pancakes)
Ingredients
  • 1 1/2 cup(s) chickpea flour (also called besan or gram flour)
  • 1 1/2 tablespoon(s) baking powder
  • 1 1/2 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) maple syrup
  • 1 tablespoon(s) vanilla extract
  • 1 cup(s) water
  • light oil for frying (optional)
  • Toppings of choice: maple syrup, fresh fruit, vegan butter, cinnamon sugar, vegan yogurt, a swirl of nut butter, or blueberry jam
US Customary - Metric
Instructions
  • Preheat your pan: Place a non-stick frying pan or skillet over medium heat.
  • Mix the dry ingredients: In a large mixing bowl, whisk together the chickpea flour, baking powder, cinnamon, and salt.
  • Add wet ingredients: Add the maple syrup, vanilla extract, and water. Whisk until smooth. The batter will be thick. Let it rest for 2–3 minutes to hydrate and thicken slightly.
  • Cook the pancakes: Lightly grease the pan with oil if needed. Pour about ¼ cup (4 tablespoons) of batter into the pan for each pancake. Cook for 4–5 minutes, until the edges look dry and a few bubbles appear.
  • Flip and finish: Flip the pancakes and cook for another minute, until golden brown and cooked through. Repeat with the remaining batter.
  • Serve: Enjoy warm with your favorite toppings.
    Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat in a toaster, skillet, or microwave.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 259kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 801mg | Potassium: 423mg | Fiber: 5g | Sugar: 14g | Vitamin A: 21IU | Vitamin C: 0.03mg | Calcium: 311mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan