Chickpea flour vegan pancakes… haven’t tried them yet? Oh, friend, you don’t know what you’re missing! Weekend breakfasts always used to be a struggle for me—especially looking for something that’s not just vegan, but also fluffy, filling, and not a total flavor snooze. These pancakes check all the boxes. Super simple, ridiculously satisfying, and you don’t need any wild or expensive stuff from some specialty grocer, either. Just basic, no-nonsense ingredients and a little easy mixing. My kitchen is pretty much a five-star restaurant whenever I bust these out. I wouldn’t joke about pancakes. 
Why Making Chickpea Flour Pancakes?
So, why would someone swap out regular pancake mix for chickpea flour vegan pancakes? Yeah, it sounds quirky, but stick with me. First of all, chickpea flour has this protein boost that keeps you full waaaay longer than regular flour. Plus, it’s naturally gluten-free. No weird aftertaste. The pancakes themselves? Oh, so fluffy you’d think a cloud had a baby with a croissant. (That visual sort of got away from me, but you get it, right?)
And—this is a big one—they’re ready in minutes. No separating eggs, no worrying about curdling milk. Just a bowl, a whisk (or a fork, honestly, if that’s all you have), and you’re off to the races. Kids, roommates, picky eaters… everyone always reaches for seconds. My uncle even asked for the recipe and he usually gives the side-eye to anything vegan.
“I’d honestly never tried chickpea flour pancakes before and WOW, totally game-changer! They were so fluffy and didn’t taste ‘healthy’ at all. Going on my Sunday meal prep list!”
– Jamie S., reader in Portland
Ingredient Notes
Let’s talk chickpea flour vegan pancakes ingredients, because I don’t want anyone confused at the store. The main star is chickpea flour. Sometimes it’s called garbanzo bean flour, but yeah, same thing. It’s usually in the baking aisle, not the bean section. (That confused me once. Lots of regret.)
You’ll also need baking powder. Not soda. Powder. There’s a difference! For flavor, I like to sprinkle in a little cinnamon and vanilla extract, but—totally up to you. Oh, and a bit of salt, of course. Salt is never optional, in my opinion. Maple syrup or sugar makes things just slightly sweet, but not like cavity-causing pancakes you sometimes see.
Extra flavor hack: add a splash of plant milk (almond, soy, oat… whatever’s hiding in the fridge). And water. That’s it. No eggs, no bananas. The flour does all the lifting, literally and metaphorically.
Step-by-Step Instructions
Grab a big bowl. Toss chickpea flour, baking powder, salt, and cinnamon all together. Mix up those dry ingredients real good, so there aren’t any weird sour flour pockets in the final pancakes. Next, add the wet stuff: maple syrup, vanilla, plant milk, and a bit of water. Whisk it up. The batter should be like thick cake batter—if it’s weirdly gloopy, splash in more water until it loosens up. It’s very forgiving.
Heat a nonstick pan (seriously, nonstick makes your life better here). Add a swish of oil if you like. Dollop small pancakes—these spread more than wheat pancakes, so don’t overcrowd. Let each one cook a couple minutes until you see bubbles up top, then gently flip. The pancakes puff up (you’ll see!), and the outsides’ll get golden and a bit crisp. Let the second side go another minute or so. Boom! Done.
Expert Tips
Now, not to sound preachy, but chickpea flour vegan pancakes can go from “meh” to “wow” with a few easy tricks. Number one: let the batter sit for at least five minutes before you start cooking. This little rest gives it a magical fluffiness. Also, keep your pan at medium (not high) heat—burning happens fast if you’re not careful.
Don’t try to make one massive pancake. Smaller ones are easier to flip and just… they cook better. A spatula with a thinner edge helps, too. Oh, and if you add blueberries or chocolate chips (which, you totally should), sprinkle them over the batter just after you pour it into the pan.
If you’re meal-prepping, these are great cold too. Odd, but totally true! Store extras in the fridge and pop ’em in the toaster.
Serving Tips
Wondering what to do with your perfect chickpea flour vegan pancakes?
- Drizzle with real maple syrup (none of that fake stuff, please).
- Add a scoop of peanut butter or almond butter up top.
- Pile on some fresh berries or sliced banana for color and nutrition.
- Dust with cinnamon sugar if you want a brunch-y touch.
Hungry yet? Because I am, just writing this.
Common Questions
Can I freeze these pancakes?
Totally. Cool ‘em first, then pop in a freezer bag. Reheat with a toaster or a skillet when needed.
Can I make the batter ahead of time?
A couple hours ahead is fine! Just store it in the fridge and whisk again before cooking.
Do these taste “beany”?
Nope! If you’ve ever had chickpeas that tasted earthy, don’t worry. The pancakes don’t have that at all, especially with vanilla and maple syrup in the mix.
Is the recipe gluten free?
Absolutely! Chickpea flour is naturally gluten-free, so these are safe for most people with gluten issues.
Can I swap the plant milk for water?
Yes, but plant milk adds more richness. Water works in a pinch, though.
Ready to Flip Over Your Next Breakfast?
And there you have it. Chickpea flour vegan pancakes get a standing ovation every time in my kitchen, and I promise they can in yours, too. Protein-packed, simple, versatile—what more do you want in a pancake? If you’re still on the fence, check some helpful chickpea flour guides for inspiration. Promise me you’ll try ‘em. You’ll thank yourself at brunch next time, trust me!
Chickpea Flour Vegan Pancakes
Ingredients
Method
- In a large bowl, combine chickpea flour, baking powder, salt, and cinnamon. Mix well to avoid lumps.
- Add maple syrup, vanilla extract, plant milk, and water. Whisk until the batter is smooth and resembles thick cake batter.
- Let the batter sit for 5 minutes to enhance fluffiness.
- Heat a nonstick pan over medium heat and optionally add a little oil.
- Pour small amounts of batter into the pan and cook until bubbles form on the surface, about 2 minutes.
- Carefully flip the pancakes and cook for another minute until golden brown.