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Chickpea flour pancakes vegan gluten-free

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. 
Course Breakfast
Cuisine Vegan
Keyword 30 minutes or less, breakfast, breakfast for dinner, Brunch, Chickpea flour, easy, Gluten free, high protein, Oil free, Pancakes
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 8 pancakes
Calories 72kcal
Author Maria Gureeva


  • Mixing bowl
  • Whisk
  • Non-stick frying pan
  • Spatula


  • 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. 


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