Pancakes are definitely my all-time favorite breakfast food. They’re a classic that can be modified in so many different ways! There are the basic additions like blueberries or chocolate chips, but there are also many ways to create more unique pancakes. Delicious flavors such as red velvet and cinnamon roll can easily be incorporated into your morning stack! Pancakes can also be made to suit any diet such as paleo, vegan, gluten-free, and high protein. Since going vegan in November of 2016, I have discovered that it is easy to make fluffy, delicious pancakes without the use of butter or eggs, but I actually haven’t experimented a ton with gluten-free varieties of this breakfast staple. However, there is one recipe I love that happens to be gluten-free: chickpea flour pancakes!
This recipe eliminates the typical wheat flour and replaces it with chickpea flour (also known as garbanzo bean flour). This “flour” is simply made from ground garbanzo beans, making it naturally high in protein and fiber. These chickpea flour pancakes are a great healthy alternative to regular pancakes, perfect as a post-workout meal! They can also be jazzed up with add-ins like chocolate chips or fresh berries. If you’re looking for a new healthy pancake recipe to try, these chickpea flour pancakes are perfect for you!
Simple and Healthy Chickpea Flour Pancakes (Vegan/Gluten-Free)
Looking to add a protein and fiber boost to your breakfast, but don't want to give up your beloved pancakes? Try out this recipe using chickpea flour in place of white flour for the best of both worlds!
- 1/2 cup chickpea flour 80 grams
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1 tbsp pure maple syrup can be substituted for 1 tbsp granulated sweetener
- 1/4 cup unsweetened soy milk plus more as needed
- 2 tbsp High-temperature oil of choice for cooking
Add chickpea flour, salt, and baking powder to a bowl and stir to combine. If using granulated sweetener, add this as well.
Stir in liquid of choice, starting with 1/4 cup and adding more as needed, 1 tbsp at a time. Consistency should be that of a thick but pourable batter (not runny). If using maple syrup to sweeten, stir this in at this point.
Grease a skillet with about 1 tbsp of oil and place over medium heat.
Scoop about 1/4 of the batter into the pan and cook until bubbles have risen to the surface of the batter and popped. Flip pancake and cook the other side for 1-2 minutes. Repeat with remaining batter, regreasing pan as necessary.
Add toppings of choice and enjoy!