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Chickpea Flour Pancakes Recipe

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4.4 from 9 reviews

This easy and delicious Chickpea Flour Pancakes recipe is a wholesome gluten-free breakfast option, featuring a smooth, fluffy texture achieved by whisking or blending the batter. Made with simple, nutritious ingredients like chickpea flour, almond milk, and a touch of cinnamon, these pancakes are lightly sweetened with unrefined cane sugar and perfect for a healthy start to your day. Serve them warm with maple syrup and fresh fruit for a satisfying meal.

Ingredients

Dry Ingredients

  • 1 cup Chickpea Flour (known as garbanzo bean flour, NOT besan or gram flour)
  • 2 teaspoons Baking Powder (or 1 teaspoon baking soda)
  • 3 tablespoons Unrefined Cane Sugar (can substitute coconut sugar or sugar-free erythritol/Monk fruit)
  • 1/2 teaspoon Cinnamon

Wet Ingredients

  • 1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
  • 1 teaspoon Vanilla flavoring

For Cooking

  • 1/2 teaspoon Vegetable Oil (for greasing the pan)

Instructions

  1. Mix dry ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar until well combined with no lumps.
  2. Add wet ingredients: Whisk in unsweetened almond milk and vanilla flavoring until the batter is smooth. To reduce lumps, whisk vigorously or blend the batter in a blender for an ultra-smooth texture.
  3. Prepare the pan: Warm a non-stick crepe pan or pancake griddle over medium heat. Lightly grease with about 1/2 teaspoon vegetable oil using an oiled absorbent paper to avoid excess oil.
  4. Pour batter: Spoon 2-3 tablespoons of batter per pancake onto the hot pan, adjusting the size to your preference.
  5. Cook first side: Cook for 2-3 minutes until the sides are half set, bubbles form in the center, and the pancake is easy to flip without breaking.
  6. Flip and cook second side: Use a spatula to flip the pancake and cook for another 1 minute or until the center is set and the pancake becomes fluffy.
  7. Repeat: Transfer cooked pancakes to a cooling rack and repeat the process with the remaining batter. This recipe yields about 8 medium-sized pancakes.
  8. Serve: Enjoy immediately with maple syrup, banana slices, and fresh blueberries for a delicious breakfast.

Notes

  • Chickpea flour tends to form lumps easily; blending the batter ensures a smoother texture.
  • Use an oiled paper towel to grease the pan lightly to avoid frying the pancakes.
  • If you prefer a sugar-free version, substitute the sugar with erythritol or monk fruit sweeteners.
  • These pancakes are naturally gluten-free and vegan, making them suitable for those dietary preferences.
  • Make sure the pan is at medium heat to prevent burning or undercooking.

Find it online: https://recipeplenty.com/chickpea-flour-pancakes-recipe/