American•healthy

Chickpea Flour Pancakes

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

Ingredients

Quantities are shown as originally provided.

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 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon

1
In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
2
Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
3
Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
4
Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
5
Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
6
Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
7
Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
8
Serve immediately with maple syrup, banana slices, and fresh blueberries.