Easy Chickpea Flour Pancake Recipe
Fluffy, protein-rich pancakes made with chickpea flour, perfect for a gluten-free breakfast option that's both nutritious and delicious.
Equipment
- 1 Non-stick skillet or griddle
- 1 Mixing bowls
- 1 Measuring cups/spoons
- 1 Wooden spoon or spatula
- 1 Ladle or 1/4 cup measuring cup (for portioning batter)
Ingredients
- 1 cup chickpea flour
- 1 1/2 cups unsweetened almond milk or any plant-based milk
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- Fresh blueberries for topping
- Additional maple syrup for serving
- Whipped coconut cream or nuts optional, for serving
Instructions
- Step 1: Prepare the Batter
- In a large mixing bowl, whisk together chickpea flour, baking powder, and salt until well combined. In a separate bowl, mix almond milk, maple syrup, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes to allow it to thicken slightly.
- Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil if needed. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Step 3: Serve
- Serve the pancakes warm with fresh blueberries, additional maple syrup, and your choice of toppings like whipped coconut cream or nuts.
Notes
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For thinner pancakes, add a little more almond milk to the batter.
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These pancakes can be made ahead of time and reheated in a toaster oven or skillet.
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Substitute blueberries with other fruits like raspberries or sliced bananas if preferred.
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Add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
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Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.