Sugar-Free Chickpea Flour Pancakes – A delicious, filling breakfast made with a higher protein flour and NO oil or sugar!
I have something to confess.
I hate taking pictures of my recipes.
When I first began this site, the photography aspect of food blogging wasn’t quite what it has become today, and I had a point-and-shoot that served me fine.
Now, food photography has become a literal industry, and the quality of a picture can truly make or break a recipe, giving yours truly a boatload of performance anxiety.
Take these chickpea flour pancakes, for example.
Awesome recipe for us, my go-to allergy-friendly pancake, particularly for Jade.
I make these for my girls at least once a week, so I’ve got the technique down pat.
Come Sunday afternoon and the big shoot for them, however, I’m a wreck in the kitchen, poking holes in them, scraping off the bottom, overcooking a few.
Murphy’s Law in full effect.
The perks of chickpea flour in pancakes
I do so love chickpea flour!
It is an excellent grain-free, nut-free flour that is high in natural protein.
I’ve used it in myriad recipes, including these Chickpea Flour Cookies, one of my most popular recipes for years now.
If you’re avoiding sugar or on an anti-candida diet, I think these delicious pancakes would be a great inclusion to your menu.
Fluffy, healthy, deliciousness, showcased by my feeble photography.
Sugar-Free Chickpea Flour Pancakes
- 1 cup chickpea flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup water or milk of your choice
- 1/3 cup applesauce
- 1 large egg
- 1 tsp vanilla
- Heat a non-stick pan over medium low heat.
- Whisk the dry ingredients (flour, baking powder, salt).
- Mix the wet ingredients in a separate bowl (milk, applesauce, egg, vanilla).
- Stir everything until combined.
- Add a pat of butter to a non-stick pan and let it melt and spread.
- Add batter to the pan in 1/4 cup increments.
- Fry until you see bubbles form and the pancake feels sturdy enough to flip (1-2 minutes).
- Flip and top each cake with about one tablespoon of berries.
- Fry the other side 20-30 seconds.
- Repeat until all of the batter is gone.
Water or milk works well in this recipe.
The peanut butter topping in the pictures is my Peanut Butter Frosting recipe.
I like this chickpea flour for recipes.