These healthy golden Chickpea Flour Pancakes are so delicious that you wouldn’t know they are made with simple ingredients. They’re a great choice when you want pancakes but don’t want to crash after enjoying them. Plus, you’d never know they were made without any gluten or dairy!
This recipe was created in partnership with Heinen’s
Chickpea Flour Pancakes
I know what you’re thinking… chickpea flour? Not the first choice for pancakes. I get it! If I’m being honest, I have tried a handful of chickpea flour pancake recipes in my recipe development journey. Most of them turned out un-eatable, seriously. BUT, this recipe here shocked me. It’s one of the best pancakes I’ve ever made and I can hardly believe myself that they are made with chickpea flour! I promise you, they are so delicious and don’t taste like a healthy alternative to pancakes. They taste like the real deal!
Tips & Tricks
- If you’d like, you can make the batter ahead of time and refrigerate overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
- Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.
- To make this recipe vegan, feel free to use a flax egg.
- Please note that subbing different flours can cause for the pancakes to turn out very different. If you do choose to use a different flour in place of the chickpea flour, please be sure to check the ratio of the measurements for best results.
Hungry for more?
Try some of these fun recipes for breakfast or brunch next:
If you’re looking for more chickpea recipes, add these to your list:
- Sweet Potato & Chickpea Tacos with Avocado Crema Slaw (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Easy Homemade Hummus (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Crispy Roasted Chickpeas – 3 Ways (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Crunchy Kale and Chickpea Salad (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Vegan Chickpea Cookie Dough (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Vegan & Gluten Free Chickpea Taquitos (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Buffalo Chickpea Stuffed Sweet Potatoes (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make these pancakes or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- In a small bowl, combine almond milk and vinegar together in a bowl and allow to sit for 5-7 minutes.
- While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
- Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
- Pour the wet ingredients into your dry ingredients and mix together until smooth.
- Allow the batter to sit for 10 minutes while you heat a greased (I recommend using coconut oil or avocado oil) skillet or pancake griddle to medium heat. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
- Once hot, pour ¼-⅓ cup of batter onto the skillet/griddle and cook for a few minutes. Once the pancakes start to form bubbles, check to see if they are ready to flip.
- Flip all pancakes until both sides are golden or once they have reached your desired doneness.Serve with your favorite toppings and enjoy!
Notes
- If you’d like, you can make the batter ahead of time and refrigerate overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
- Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.
- To make this recipe vegan, feel free to use a flax egg.
- Please note that subbing different flours can cause for the pancakes to turn out very different. If you do choose to use a different flour in place of the chickpea flour, please be sure to check the ratio of the measurements for best results.
Hi! I’m on the hunt for nutritious breakfasts that will nourish my kids while being cost effective. I am wanting to try your recipe here! Thank you for sharing! 🙂 do you think it would work for me to blend the ingredients in my blender?
Hi Kathryn! That’s great! I did not test this recipe in the blender, but I don’t see why it wouldn’t work. Just be sure not to over blend it and to let the batter sit for a bit after, as that typically helps with gluten free flours. If you do try it in the blender, I’d love to know how it works for you! 🙂