Sugar-Free Patriotic Chickpea Flour Pancakes

Delicious, fluffy, sugar-free pancakes made with chickpea flour!
Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 pancakes
Calories 92kcal
Author Lauren Goslin


  • 1 c . chickpea flour
  • 2 t . baking powder
  • 1/4 t . sea salt
  • 1 t . cinnamon
  • 3/4 c . milk of your choice
  • 1/3 c . applesauce
  • 1 egg
  • 1 t . vanilla
  • 1/2 c . chopped berries of your choice


  • Heat a non-stick pan over medium low heat.
  • Mix the dry ingredients (flour, baking powder, salt, cinnamon).
  • Mix the wet ingredients in a separate bowl (milk, applesauce, egg, vanilla).
  • Mix everything (except berries) until combined.
  • Spray your pan with a thin layer of oil.
  • Add batter to the pan in 1/4 cup increments.
  • Fry until you see bubbles form and the pancake feels sturdy enough to flip (about two minutes).
  • Flip and top each cake with about one tablespoon of berries.
  • Fry the other side 1-2 minutes.
  • Repeat until all of the batter is gone.
  • Serve with coconut oil, maple syrup, and extra berries!


Fat: 1.9 g  Carbs: 14.8 g  Sugar: 3.5 g  Protein: 4.6 g; Nutrition facts do not take any oil used to fry the cakes into account. WW SmartPoints: 3


Calories: 92kcal