Fluffy Chickpea Pancakes
Quick and fluffy chickpea pancakes recipe. These gluten-free pancakes with chickpea flour are perfect for a healthy weeknight pancake fix.
- 1 cup chickpea flour
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 3/4 cup your choice of milk (whole, skim, almond, coconut, etc.)
- olive oil
Add chickpea flour, salt, and baking powder to a large bowl. Whisk to combine.
Add milk to bowl and stir until just combined. It's okay if there are still some lumps.
Add 1 tbsp olive oil to a griddle or non-stick skillet. Heat over medium heat.
Working in batches, scoop about 1/4 cup of batter into the pan (should be about a 4-5 inch round). Cook until bottoms are golden brown and bubbles form on top 2-3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Batter will make 5-6 pancakes.
Serve with your choice of toppings and enjoy!
Sweetening: To add some sweetness to your pancakes, you can top with maple syrup or honey. Alternatively, add stevia extract, stevia powder, or coconut sugar to the batter. Or you can add sugar.
Toppings: There are endless different topping combinations you can use for these chickpea pancakes. Some delicious combos are nut butter + sliced banana, nut butter + dark chocolate pieces, peaches + ricotta, apples + cinnamon + honey.
Serving Size Note: If you're eating just the pancakes without any toppings, the serving size may be a little on the low side. But, in most cases, you'll be adding toppings so this recipe yields 2 servings in that case.
Calories: 484kcalCarbohydrates: 67.1gProtein: 22.3gFat: 16gSaturated Fat: 3.3gCholesterol: 9mgSodium: 356mgPotassium: 1511mgFiber: 17.5gSugar: 15.5gCalcium: 425mgIron: 7mg