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.
A Pancake Survival Story
I woke up sleepy this morning from staying up to watch the Top Chef All-Stars finale. That the Bahamas were for the finale location struck an ironic chord, as it was the setting for my own week of food survival a decade ago. Here’s the story in a nutshell.
I was dating a guy (let’s call him Chester). Chester’s aunt was getting married in the Bahamas on New Year’s Eve. Chester invited me along. I spent the remainder of my fall semester dreaming of white beaches, warm breezes, crisp linens, and posh digs. And food. Gorgeous, tropical food, the very antithesis of singleton-on-a-budget food. I could hardly contain my excitement.
Fast forward to Long Island, Bahamas several months later. I’ll gloss over the hour-long, projectile vomit-inducing seaplane ride from Nassau to the remote island, the shabby “resort” (owned by the groom’s family and located on the beach-less side of the island), the damp, gloomy rooms, the polyester bedspreads, my waning relationship with Chester, and Chester’s choice to spend most of his days and evenings on the island playing bridge with his elderly aunts. As this is a food blog, I’ll focus on the food; more precisely, the lack of food.
No lush fruit. No fresh seafood. No tropical drinks. No exotic nibbles. No dining al fresco to the beat of Caribbean music. Instead, canned food, dried milk, dried eggs shipped weekly from the main island, a dim, dreary cafeteria, and heavy German cuisine. And German pancakes. Leaden, German pancakes
The German pancakes were not mandatory, but they were my only means of survival. Meals followed a strict twice a day schedule: breakfast from 7 to 9 am, dinner at 6 pm. No meals, no snacks, no scraps between 9 and 6, and no stores on the island to buy a single candy bar. I tried gluey muesli and fruit cocktail for days one and two , but felt faint with hunger by 11 o’clock. To make matters worse, Chester’s extended family was oblivious to all matters stomach- and palate-related. So day in and day, out, I ate my cheerless pancakes and drafted “Dear John” (make that “Dear Chester”) letters.
A New Love: Vegan Chickpea Flour Pancakes
Suffice to say, I’ve eschewed German pancakes (and bridge players) ever since. Now my idea of a perfect holiday is as simple as a Saturday morning spent eating a plate of healthy, fluffy, homemade pancakes, Specifically, my newest pancakes creation, 3 ingredient chickpea flour pancakes. I love them and I know you will, too.
I serve them after 9 am, thank you very much–accompanied by fresh fruit and two very handsome men (one big, one small).
What is Chickpea Flour?
Chickpea flour is my new favorite flour; I hope you try it. It is nothing more than very finely ground chickpeas. It is also know as garbanzo bean flour, besan or gram flour. It can be used in remarkable ways, as a substitute for grain flours, but also as a multi-purpose egg-replacement when mixed with water (amazing)!
It is high in protein & fiber and low in sugar, too.
Healthy Benefits of 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! They are:
- High in protein
- High in Fiber
- Vegan (dairy-free and egg-free)
They can be made without any added sugar, too!
Happy cooking, everyone! And here’s to many happy pancake memories :).
3-ingredient vegan chickpea flour pancakes are almost too good to be true! They are naturally grain-free, gluten-free, and oil-free, too.
- 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).
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)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 2 pancakes
- Calories: 145
- Sugar: 9.6 g
- Sodium: 385.4 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 24.9 g
- Fiber: 3.3 g
- Protein: 7 g
- Cholesterol: 0 mg
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