Get the Recipe: Chickpea Flour Pancakes (Vegan, Gluten-free)
These chickpea flour pancakes are light, fluffy and incredibly yummy served with maple syrup and peanut butter. They are perfect for a weekend breakfast or brunch. Vegan, oil-free and gluten-free.
Ingredients
- 1 cup chickpea flour
- 1 tsp baking powder
- 3/4 cup almond milk, or any other plantbased milk of choice
- 1.5 tbsp maple syrup
- 1 tsp apple cider vinegar
Equipment
- Mixing bowl
- Whisk
- Non-stick frying pan
- Spatula
Instructions
- Start by adding the chickpea flour and baking powder to a mixing bowl. Whisk them together well, and then add the almond milk (or any other plantbased milk of your choice), maple syrup and the apple cider vinegar, whisking one again.
- Then, transfer the batter to a non-stick frying pan, using around 2 tbsp per pancake. If you don't have a good non-stick frying pan, you might have to use a little bit of oil or cooking spray. Cook for 2 minutes, then flip and cook for a minute more. Serve immediately with toppings such as maple syrup, fruit, vegan yoghurt and peanut butter.
Notes
Don't try to make these with any other type of flour/add any other variety in any amounts: it will get rid of the distinctive light and fluffy characteristic of these pancakes.
Calories: 72kcal, Carbohydrates: 11g, Protein: 3g, Fat: 1g, Sodium: 41mg, Potassium: 198mg, Fiber: 1g, Sugar: 3g, Calcium: 66mg, Iron: 0.8mg