Name: Chickpea Flour Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Gluten-Free
Ingredients: 1 cup Chickpea Flour (known as 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); 1/2 teaspoon Cinnamon; 1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice); 1 teaspoon Vanilla Extract

Description

Delicious and nutritious Chickpea Flour Pancakes made with simple ingredients, perfect for a gluten-free, protein-rich breakfast or snack. These fluffy pancakes are easy to prepare, lightly sweetened, and pair wonderfully with fresh fruits and maple syrup.

Ingredients

Dry Ingredients

1 cup Chickpea Flour (known as 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)
1/2 teaspoon Cinnamon

Wet Ingredients

1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
1 teaspoon Vanilla Extract

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Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, sugar, and cinnamon until well combined and no lumps remain.
Add Wet Ingredients: Gradually whisk in the unsweetened almond milk and vanilla extract until a smooth batter forms. Whisk vigorously to reduce lumps; a blender can be used for an ultra-smooth texture.
Prepare the Pan: Warm a non-stick crepe pan or pancake griddle over medium heat and lightly grease with about 1/2 teaspoon vegetable oil, using oiled absorbent paper to prevent excess oil.
Pour Batter: Spoon 2-3 tablespoons of batter per pancake onto the pan, adjusting for desired pancake size.
Cook First Side: Cook pancakes for 2-3 minutes until the edges are set, bubbles appear in the center, and the pancakes release easily from the pan.
Flip Pancakes: Gently flip the pancakes using a spatula and cook for an additional minute until the centers are set and fluffy.
Repeat and Cool: Transfer cooked pancakes to a wire rack to cool slightly while cooking the remaining batter until all pancakes are done.
Serve: Serve immediately with maple syrup, banana slices, and fresh blueberries for a delicious breakfast treat.

Notes

To avoid lumps, whisk the batter vigorously or blend it for a smoother consistency.
Using too much oil will fry the pancakes instead of cooking them gently; use just a light coating on the pan.
Substitute almond milk for any plant milk of your preference.
Make sure the pan is properly warmed to cook pancakes evenly without burning.