Vegan Chickpea Flour Pancakes (3-ingredients, Grain-free)

3-ingredient vegan chickpea flour pancakes are almost too good to be true! They are naturally grain-free, gluten-free, oil-free, and high in protein, too.

Vegan Chickpea Flour Pancakes

These pancakes have so much going for them, including incredible ease of assembly, great taste, and fluffy texture. But they are also nutritional heroes!

Recipe Benefits

• Vegan (dairy free, egg free)
• Gluten-free
• Grain-free
• Made with 3 ingredients
• a good source of plant protein
• High in fiber
• Nut free
• Oil free

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Sound too good to be true? Lucky for all of us, it is 100% real. They are my 3-Ingredient Chickpea Flour Pancakes.

What is Chickpea Flour?

Chickpea flour a nutritious flour made from very finely ground chickpeas. It is also know as garbanzo bean flour, besan or gram flour. It can be used in remarkable ways, including as a substitute for grain flours, but also as a multi-purpose egg-replacement when mixed with water (amazing)!

It is high in protein, high in fiber, and low in sugar, too. Chickpea flour is one of my favorite flours, so I hope you try it (if you have not already).

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make these chickpea flour pancakes, you will need the following

• Chickpea flour (sifted, if lumpy)
• Coconut sugar 
• 2 and 1/4 teaspoons baking powder (gluten-free or grain-free, as needed)

You will also need a small amount of water (I use filtered tap water). Feel free to use nondairy milk in place of the water, if you choose. I like to add a pinch of salt, too, but it is optional.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Grab a bowl and whisk the chickpea flour, coconut sugar, baking powder, and optional salt. Add the water and stir until it is thick batter.

Cook the pancakes by the 1/4 cup full on a nonstick griddle or a nonstick pan, just as you would regular pancakes.

The results are fluffy, filling and so delicious! I like to pie on the fruit, but syrup, nut butter, or whatever you please can be used as accessories, too.

The pancakes can be made without any added sugar, too! Add savory elements, like green onions, garlic, spices, and more.

Happy cooking, everyone! And here’s to many happy pancake memories :).

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• 4-Ingredient Chocolate Quinoa Muffins {Vegan, Oil-Fee, GF}
• 3-Ingredient Vegan Oat Pancakes {Gluten-Free, Oil-Free}
• Vegan Sheet Pan Pancake {gluten-free, 5 ingredients)

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5 from 9 votes

Vegan Chickpea Flour Pancakes (3-Ingredients, Grain-Free)

By: Camilla

3-ingredient vegan chickpea flour pancakes are almost too good to be true! They are naturally grain-free, gluten-free, and oil-free, too.

Prep Time: 5 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 9 minutes minutes

Servings: 6 pancakes

Ingredients 

1x2x3x

• ▢ 1 cup 120 g chickpea flour (sifted, if lumpy)
• ▢ 1 and 1/2 tablespoons coconut sugar, see notes for options
• ▢ 2 and 1/4 teaspoons baking powder
• ▢ 1/2 cup water
• ▢ Optional: 1/4 tsp fine sea salt
• ▢ Optional: 1 teaspoon vanilla extract and/or 1/2 teaspoon ground cinnamon

Cook ModePrevent your screen from going dark

Instructions 

• In medium bowl, whisk the chickpea flour, coconut sugar, and baking powder (if adding salt or cinnamon, add them here). Whisk in the water and (optional) vanilla, to form into a medium-thick, smooth batter.
• Heat a large skillet or griddle over medium heat, lightly spritz with oil or cooking spray.
• Pour 1/4 cup (60 mL) batter per pancake onto skillet. Cook 3-4 minutes until bubbles appear and pop on surface. Flip pancakes, then turn off heat and let pancakes continue to cook in pan 2-3 minutes longer until pancakes are cooked through. Transfer to a plate to keep warm.
• Repeat with remaining batter, spritzing the skillet each time.
• Serve pancakes warm with the toppings you love (e.g., fruit, syrup, etc).

Notes

Sweetener: An equal amount of brown sugar, natural cane sugar or regular granulated sugar can be used in place of the coconut sugar. Maple syrup can also be used (but reduce water by abut 1 tablespoon). To make the pancakes sugar-free, leave out the sweetener or use your favorite sugar-free substitute (e.g., Sukrin gold)

Nutrition

Serving: 2pancakes | Calories: 145kcal | Carbohydrates: 24.9g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 385.4mg | Fiber: 3.3g | Sugar: 9.6g

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