Chickpea Pancakes

Chickpea Flour Pancakes served and ready to eat topped with strawberries and a fork on a white plate.

Fluffy vegan pancakes made with chickpea flour, featuring a slightly nutty flavor balanced with vanilla and lemon for a protein filled plant-based breakfast.

Course Breakfast, brunch

Cuisine Dairy-free, Gluten-Free, Vegan

Keyword breakfast, chickpea flour, dairy-free, eggless, gluten free, gluten free vegan, nut-free vegan recipes, pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 114kcal

Author Sireesha A.

Ingredients

½ cup soy milk + 2 tablespoons
1 ½ teaspoon lemon juice
1 cup chickpea flour
1 teaspoon baking powder
3 tablespoons cane sugar
1 teaspoon vanilla extract
2 tablespoons neutral vegetable oil + more for greasing the skillet (or coconut oil)

Instructions

Make vegan buttermilk; combine soy milk with lemon juice and set aside for a few minutes.
Make the batter; whisk chickpea flour, baking powder, and cane sugar.
Add in prepared vegan buttermilk, along with vanilla extract, and vegetable oil.
Whisk vigorously until the batter is smooth. Let the batter rest for 5 minutes.
Cook the pancakes; heat a large non-stick skillet over medium-high heat. Coat the skillet with some oil.
Drop around 3 tablespoons of the batter into the skillet per pancake.
Cook the pancake until the bubbles appear on the surface, then gently lift and flip the pancakes and cook for 1 minute more.
Serve pancakes with fresh fruits and maple syrup, if desired.

Notes

You can use almond milk instead of the soy milk. The pancakes may be softer and more delicate. The soy milk has more protein, and because of that, the pancakes have a better texture.

Let the pancake batter rest for 5-10 minutes so your flour is properly hydrated.

The chickpea flour tends to create lumps, so whisk the batter vigorously.

You can use apple cider instead of lemon juice, but note the pancakes may have a slightly different flavor.

You can add a pinch of cinnamon to the batter.

When compared to traditional pancakes: These are a bit more dense, but still soft. They are a bit less fluffy, but they have normal amount of fluffiness, just not super fluffy. Flavor is a bit nutty, but vanilla and lemon juice round it all. And they have nice sweetness coming from the cane sugar. Overall they feel more filling with a balanced flavor.

Nutrition