Description
These Chickpea Flour Pancakes offer a delicious, protein-packed alternative to traditional pancakes. Made with chickpea flour and almond milk, they are fluffy, nutritious, and lightly sweetened with unrefined sugar for a wholesome breakfast option. Perfect for those seeking gluten-free and vegetarian-friendly pancakes that are simple to prepare and bursting with flavor.
Ingredients
Dry Ingredients
- 1 cup Chickpea Flour (known as garbanzo bean flour, NOT besan or gram flour)
- 2 teaspoons Baking Powder (or 1 teaspoon baking soda)
- 3 tablespoons Unrefined Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
- 1/2 teaspoon Cinnamon
Wet Ingredients
- 1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
- 1 teaspoon Vanilla Extract
For Cooking
- 1/2 teaspoon Vegetable Oil (for greasing the pan)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, sugar, and cinnamon until well combined and no lumps remain.
- Add Wet Ingredients: Gradually whisk in the unsweetened almond milk and vanilla extract until the batter is smooth. To reduce lumps, whisk vigorously or blend the mixture in a blender for an ultra-smooth texture.
- Prepare Cooking Surface: Heat a non-stick crepe pan or pancake griddle over medium heat. Lightly grease by rubbing a piece of absorbent paper soaked with vegetable oil on the surface to prevent frying the pancakes.
- Portion Batter: Spoon 2-3 tablespoons of batter per pancake onto the pan, adjusting for desired size.
- Cook First Side: Cook the pancakes for 2-3 minutes until the edges are half set, bubbles appear in the center, and the pancake is easy to flip without breaking.
- Flip and Cook Second Side: Carefully slide a spatula under each pancake and flip. Cook for another 1 minute or until the center is set and the pancake is fluffy.
- Cool and Continue: Transfer cooked pancakes to a rack to cool. Repeat the process until all batter is used, making approximately 8 medium-sized pancakes.
- Serve: Serve immediately with toppings like maple syrup, banana slices, and fresh blueberries for a delightful breakfast.
Notes
- For an ultra-smooth batter, blend the mixture instead of whisking.
- Use just enough oil to grease the pan to avoid frying the pancakes and keep them fluffy.
- Substitute baking powder with baking soda if preferred, but adjust quantity accordingly.
- These pancakes are gluten-free and vegetarian-friendly.
- Serve immediately to enjoy the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian, Gluten-Free
