4-Ingredient Vegan Chickpea Flour Pancakes Recipe
These 4-Ingredient Vegan Chickpea Flour Pancakes are a simple, nutritious, and delicious plant-based breakfast option. Made with just chickpea flour, baking powder, unrefined sugar, and almond milk, they offer a protein-rich and gluten-free alternative to traditional pancakes. Enjoy them fluffy and light, perfect for pairing with maple syrup, fresh fruits, or your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 medium-sized pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Main 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)
Optional Ingredients
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, and sugar until the mixture is uniform and free of lumps.
- Add Almond Milk: Gradually whisk in the unsweetened almond milk until the batter is smooth. Aim to whisk vigorously to minimize lumps; a few small lumps are acceptable. For an ultra-smooth batter, blend it in a blender.
- Prepare the Pan: Warm a non-stick crepe pan or pancake griddle over medium heat. Lightly grease the surface with about ½ teaspoon of vegetable oil using an oiled absorbent paper to avoid excess oil.
- Cook Pancakes: Spoon 2-3 tablespoons of batter per pancake onto the pan. Cook for 2-3 minutes on one side until the edges are set, bubbles appear in the center, and the pancake can be flipped easily without breaking.
- Flip and Finish Cooking: Use a spatula to flip each pancake and cook for an additional 1 minute, or until the center is fully set and the pancake is fluffy.
- Repeat and Serve: Cool the pancakes on a rack while continuing to cook the remaining batter. This recipe yields approximately 8 medium-sized pancakes. Serve immediately with maple syrup, banana slices, and fresh blueberries for best flavor.
Notes
- Using a blender to prepare the batter can help achieve a smoother texture.
- Avoid using too much oil when greasing the pan to prevent frying the pancakes, which changes their texture.
- Substitute ingredients like erythritol or monk fruit for unrefined sugar to reduce sugar content.
- Optional vanilla extract and cinnamon add extra flavor but are not necessary.
- Chickpea flour is different from besan or gram flour; ensure you are using the correct type for best results.
Keywords: vegan pancakes, chickpea flour pancakes, gluten-free pancakes, plant-based breakfast, easy vegan recipe
