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    Home » Recipes » Breakfast

    Chickpea Flour Pancakes

    Published: Jul 12, 2021 · Modified: Feb 1, 2023 by Lauren · This post may contain affiliate links · 18 Comments

    Jump to Recipe  ↓

    Chickpea Flour Pancakes - A delicious, filling breakfast made with a higher protein flour, NO oil or sugar needed!

    Chickpea flour pancakes made without sugar

    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 is  has been one of my more popular recipes for years.

    Sugar-free pancake recipe made with chickpea flour

    If you're avoiding sugar or on an anti-candida diet, I think these delicious pancakes would be a great inclusion to your menu.

    Recipe notes

    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.

    High protein, oil-free pancake recipe
    Chickpea flour pancakes made without sugar
    Print Recipe
    4.80 from 10 votes

    Chickpea Flour Pancakes

    Delicious, fluffy, sugar-free pancakes made with chickpea flour!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Keyword: Anti-candida, Grain-free, Healthy, Sugar-free
    Servings: 12 pancakes
    Calories: 71kcal
    Author: Lauren Goslin

    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

    Weight Watchers points: 2

    Nutrition

    Sugar: 2.5g | Fiber: 3g | Calories: 71kcal | Fat: 1.4g | Protein: 3.8g | Carbohydrates: 11.3g

    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!

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    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Deb

      March 25, 2021 at 7:55 am

      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.

      Reply
    2. Alice.

      February 17, 2018 at 8:48 pm

      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?

      Reply
      • Lauren

        February 19, 2018 at 10:01 am

        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. 🙂

        Reply
    3. CindyLu

      May 02, 2017 at 1:46 pm

      PANCAKES!!! This recipe is amazing!!! 🙂

      Reply
    4. Raia T.

      July 10, 2016 at 5:40 pm

      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!

      Reply
    5. Audra

      July 09, 2016 at 5:09 am

      Hi! Do you mean 3/4 cup of milk? Thanks!

      Reply
      • Lauren

        July 09, 2016 at 10:53 am

        Yes, sorry about that Audra!

        Reply
    6. GiGi Eats Celebrities

      July 06, 2016 at 9:33 pm

      Chickpea flour is still something I need to try out - I friggin' love chickpeas!

      Reply
    7. kimmythevegan

      July 05, 2016 at 5:05 pm

      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.

      Reply
      • Lauren

        July 05, 2016 at 6:16 pm

        Thanks so much Kimmy! I feel the same way as you, I guess we're all our own worst critics! 🙂

        Reply
    8. Heather

      July 04, 2016 at 9:11 am

      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!

      Reply
      • Lauren

        July 04, 2016 at 11:42 am

        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. 🙂

        Reply
        • Einat

          March 02, 2022 at 7:50 am

          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).

          Reply
          • Lauren

            March 03, 2022 at 4:23 pm

            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!

            Reply
    9. kinsey

      July 04, 2016 at 7:56 am

      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!)

      Reply
      • Lauren

        July 04, 2016 at 8:42 am

        Thanks Kinsey, I hope you like them if you try them! 🙂

        Reply
    10. AZ@...And a Dash of Cinnamon

      July 04, 2016 at 6:25 am

      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!

      Reply
      • Lauren

        July 04, 2016 at 8:43 am

        Happy 4th to you too! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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