These delicious chickpea flour pancakes are a filling breakfast made with a higher protein flour and an egg. NO oil or sugar needed!
These chickpea flour pancakes are an awesome recipe for our family.
It’s my go-to allergy-friendly pancake recipe, particularly for Jade.
I make these for my kids at least once a week, so I’ve got the technique down pat.
They’re delicious with some fruit, maple syrup, and peanut butter, and they’re so satiating!
Why I love chickpea flour
I do so love chickpea flour (also known as garbanzo bean 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, which has been one of my more popular recipes for years.
If you’re avoiding sugar or on an anti-candida diet, I think these delicious pancakes would be a great inclusion to your menu.
Ingredients and substitutions
- Chickpea flour
- Baking powder – Helps the pancakes rise and fluff up.
- Sea salt and vanilla extract – Both provide flavor; you could also add in some cinnamon!
- Milk or water – This recipe is nice in that water can be used if you don’t have milk on hand.
- Applesauce – This adds a little natural sweetness and keeps the pancakes soft and moist.
- Egg – One large egg provides both structure and more protein.
Recipe notes
The peanut butter topping in the pictures is my Peanut Butter Frosting recipe.
I like this chickpea flour for recipes.
Chickpea Flour Pancakes
Ingredients
- 1 cup chickpea flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ¾ cup water or milk of your choice
- ⅓ cup applesauce
- 1 large egg
- 1 teaspoon vanilla
Instructions
- 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.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
This reminds me that I have a bag of chickpeas and have been meaning to try and use them as flour for some sort of recipe! I’ll have to keep pancakes in mind! Happy 4th!
Happy 4th to you too! 🙂
These look amazing and I just bought SPROUTED garbanzo bean flour, so will have to make these for lunch!! I’m also glad there are no bananas used in these (because I eat so many naners already!)
Thanks Kinsey, I hope you like them if you try them! 🙂
LOVE your blog!!! ?
This recipe sounds GREAT–however, since we have an egg allergy, I was wondering if there was an egg substitute that you would recommend for this particular recipe, so I could try to make it for our two girls?
THANKS so much!
Thanks Heather! I think because these are made with chickpea flour, you could sub a flax or chia egg just fine…maybe even just another 1/4 cup of milk? I haven’t tried, so I’m not positive. 🙂
Hi Lauren, I’d also like to ask what you think will be the best replacement for the egg, since my husband is vegan and I’m looking for recipes just like this one (it looks great. will definitely try it).
Hi Einat,
I think because of the nature of chickpea flour, you could just replace the egg with about four tablespoons of water. Let me know if you try it out!
Sounds super delicious!!!! And the pictures are amazing, of course! I am starting to try and focus more on my food photography. It’s hard as sometimes I’m really excited about a recipe… and the pictures don’t turn out amazing and I’m bummed because it took so much time and effort and I don’t have the energy to start from scratch again.
Thanks so much Kimmy! I feel the same way as you, I guess we’re all our own worst critics! 🙂
Chickpea flour is still something I need to try out – I friggin’ love chickpeas!
Hi! Do you mean 3/4 cup of milk? Thanks!
Yes, sorry about that Audra!
I love berries in pancakes. 🙂 I don’t think I’ve ever used chickpea flour for them, though. I’ll have to give it a try next time I have some on hand. 🙂 Thanks for sharing these with us at Allergy Free Thursdays!
PANCAKES!!! This recipe is amazing!!! 🙂
I think your photos are always great and up to the standards, always inviting and tempting to try the recipe. 🙂 Question about the chickpea flour: do you buy it or make your own , like with the buckwheat groats?
Thanks Alice! I’ve never made my own chickpea flour, but I’ve read others do it in their Vitamix. I think you’d need a really powerful blender or even a grain mill to do it, as the dried beans are very hard. Personally, I just buy the Bob’s Red Mill brand. 🙂
I just made chickpea flour using a magic bullet mini super easy:)
Hi love these my husband is diabetic and these are awesome I use buttermilk and make my own syrup with his sugar. the only question I have is what you consider a serving so I can give him the correct insulin. Thanks a bunch.
Thanks so much for the recipe! My baby daughter loves it and is a good use for apple puree jars. I’m also gluten free so it’s a good recipe to turn to when I want some pancakes 😁🥞
That’s great, Danielle, thanks for the comment/rating! I’m so happy your daughter enjoys them. 🙂
Also just wondering if you can freeze these pancakes? If so I might make a bigger batch so I have more on hand. Thanks 😊
I’m sorry, I’ve not tried, so I don’t know for sure.
Update, I tried them after freezing and they worked really well! A bit soft so can’t go crazy with spreads which might lift the top layer but otherwise wonderful 😊