Chickpea Flour Pancakes
Ingredients
Dry Ingredients
- 1 ½ cup chickpea flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 2 tbsp avocado oil
- 1 tbsp vanilla extract
- 1 egg (can sub flax egg for vegan compliant)
- 3 tbsp maple syrup
- ¼ cup monk fruit sweetener or coconut sugar
- 1 cup vanilla almond milk
- 1 tsp white distilled vinegar
Instructions
- 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.