Name: 4-Ingredient Vegan Chickpea Flour Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 cup Chickpea Flour (garbanzo bean flour, NOT besan or gram flour); 2 teaspoons Baking Powder (or 1 teaspoon baking soda); 3 tablespoons Unrefined Sugar (coconut sugar or sugar-free erythritol/Monk fruit); ½ cup + 2 tablespoons Almond Milk (vanilla, unsweetened or any plant milk of choice); 1 teaspoon Vanilla Extract; ½ teaspoon Cinnamon

Jump to Recipe

Introduction

These 4-ingredient vegan chickpea flour pancakes are a simple and nutritious breakfast option. Made with pantry staples, they come together quickly and offer a light, fluffy texture that’s perfect for any morning. Plus, they’re naturally gluten-free and easy to customize.

A stack of five golden-brown pancakes sits at the center of a white plate on a white marbled surface, each pancake fluffy with slightly crisp edges and evenly layered on top of each other. A small pile of fresh, plump blueberries with a soft matte finish decorates the very top pancake, with a few scattered around the plate for added detail. A light drizzle of syrup gives the pancakes a shiny golden glaze that catches the light, pooling slightly around the base. In the background, a clear glass jar holds more blueberries, slightly blurred to keep focus on the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chickpea flour (garbanzo bean flour, not besan or gram flour)
2 teaspoons baking powder (or 1 teaspoon baking soda)
3 tablespoons unrefined sugar (coconut sugar or sugar-free erythritol/monk fruit)
½ cup + 2 tablespoons almond milk (vanilla, unsweetened, or plant milk of choice)
Optional: 1 teaspoon vanilla extract
Optional: ½ teaspoon cinnamon

Instructions

Step 1: In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar until fully combined and no lumps remain.
Step 2: Gradually whisk in the almond milk until the batter is smooth. It’s normal for some lumps to form with chickpea flour—whisk vigorously or blend the batter for an extra smooth texture.
Step 3: Heat a non-stick crepe pan or pancake griddle over medium heat. Lightly grease with about ½ teaspoon vegetable oil by rubbing an oiled paper towel on the surface to avoid excess oil.
Step 4: Spoon 2-3 tablespoons of batter for each pancake onto the pan, adjusting size to your preference.
Step 5: Cook for 2-3 minutes until the edges begin to set, bubbles form in the center, and the pancake lifts easily with a spatula.
Step 6: Flip the pancakes carefully and cook for an additional minute until the center is cooked through and the pancakes are fluffy.
Step 7: Transfer to a cooling rack and repeat with remaining batter. This recipe should yield about 8 medium pancakes.
Step 8: Serve immediately with your favorite toppings such as maple syrup, banana slices, or fresh blueberries.

Tips & Variations

For a smoother batter, blend the mixture in a blender before cooking.
Add vanilla extract or cinnamon to enhance the flavor.
Use other plant-based milks like oat or soy if almond milk is unavailable.
Avoid using too much oil on the pan to keep pancakes fluffy rather than fried.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or on a non-stick pan over low heat to maintain texture. You can also freeze pancakes separated by parchment paper for up to 1 month; reheat directly from frozen.

How to Serve

A tall stack of seven golden brown pancakes sits on a white plate, with a section cut out to show the soft, fluffy texture inside each layer. The top pancake is glistening with syrup, and six shiny blueberries are arranged on top, with one blueberry resting on the white plate near the stack. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gram flour or besan instead of chickpea flour?

This recipe specifically calls for plain chickpea flour (garbanzo bean flour), as gram flour or besan can have a different texture and taste that may affect the pancake outcome.

How do I prevent pancakes from sticking to the pan?

Use a good-quality non-stick pan and lightly grease it with a small amount of oil rubbed on with a paper towel. Ensure the pan is properly heated before adding the batter, and avoid flipping too early.