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.
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 8 pancakes
- 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
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.
Calories: 72kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Sodium: 41mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Calcium: 66mg | Iron: 0.8mg