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Chickpea Flour Pancakes

The following recipe and photography were provided by our partner, Kayla Breeden Falconer of Kayla’s Kitch and Fix.

Rise and shine! It’s time to start the day with a big stack of pancakes! When it comes to breakfast, pancakes are always my pick. Light, fluffy and subtly sweet, they’re a special treat that make mornings just a bit more bearable!

The shelves of the grocery store are filled with great premade pancake mix options, but with the right recipe, pancakes are just as easy to make at home. I am always on the lookout for ways to add healthier spins to fan-favorite recipes, and when I saw chickpea flour on the shelf at Heinen’s, I knew it would make the perfect addition to a batch of scratch-made flapjacks!

Chickpea Flour Pancakes

Rich in fiber, gluten free and super fine in texture, chickpea flour is an ideal alternative to traditional flour that adds nutrition and sweet-nutty flavor to these pancakes, but don’t stop there! Chickpea flour is great for all kinds of everyday cooking and baking!

It is important to note that because chickpea flour is much finer than standard flour, you must allow the pancake batter to rest before adding it to a hot griddle. This will help the pancakes achieve the incredible fluffy texture we all crave!

Now that you know the rules, let’s flip our way to a delicious and nutritious breakfast!

Chickpea Flour Pancakes
Chickpea Flour Pancakes
Prep time:
30min
Total time:
30min

Servings:
10 Pancakes

Ingredients

  • 1 1/2 cup Navitas chickpea flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. avocado oil
  • 1 Tbsp. vanilla extract
  • 1 Heinen’s cage free egg (sub flax egg for vegan compliant)
  • 3 Tbsp. Heinen’s pure organic maple syrup
  • 1/4 cup monk fruit sweetener or coconut sugar
  • 1 cup vanilla almond milk
  • 1 tsp. white distilled vinegar

Instructions

  1. In a small bowl, combine the almond milk and vinegar and allow to sit for 5-7 minutes.
  2. While you wait, in two separate bowls combine all of the wet ingredients and dry ingredients. Whisk the ingredients in each bowl until combined.
  3. Pour the milk and vinegar mixture into the wet ingredients and mix to combine.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Allow the batter to sit for 10 minutes. In the meantime, heat a greased skillet or pancake griddle over medium heat. Coconut oil or avocado oil is recommended. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
  6. Once hot, pour 1/4-1/3 cup of batter onto the skillet/griddle and cook for a few minutes. Once the pancakes start to form bubbles, check to see if they are ready to flip.
  7. Flip all pancakes until both sides are golden, or once they have reached your desired doneness.
  8. Serve with your favorite toppings and enjoy!

Notes

  • You can make the batter ahead of time and refrigerate it overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
  • Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes, while a cold surface will create flat pancakes.

Chickpea Flour Pancakes

Products from the Recipe

Kayla Breeden Falconer
By Kayla Breeden Falconer
Kayla Breeden Falconer is a realistic healthy lifestyle blogger and allergy-friendly recipe developer based in the Cleveland area. Her drive for creating delicious recipes made from real, whole ingredients stemmed from her celiac diagnosis and soon after became her passion project.

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