Chickpea Flour Pancakes Recipe

Name: Chickpea Flour Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Gluten-Free
Ingredients: 3/4 Cup garbanzo bean flour *; 1/4 tsp baking powder; 1/8 tsp Real salt *; dash cinnamon; 1 egg or 1 Tbl flax meal * stirred together with 3 Tbl water; 1 mashed banana; 1 1/2 Tbl honey (maple syrup * or coconut palm sugar * may be substituted), optional; 1/2 Cup berries; water as needed

March 2, 2018 Rebecca Baron 43 Comments

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These are the best gluten-free chickpea flour pancakes and I've made them tons of times. They are high in protein and complex carbs and keep me full and satisfied for hours!

I eat them for breakfast quite often because they are a really easy gluten-free solution to breakfast. Why do I eat them a LOT? I get so sick of eggs and the "regular" breakfast food. I don't do normal pancakes because, besides the white flour issue, they basically have no protein and are high in carbs and that's a bad combination for me.

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Ingredients
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Comments

I also hate the texture of "normal" pancakes. I know I'm supposed to like the light and fluffy texture, but I feel like I'm eating glue, especially when they aren't cooked quite all the way - or when they are all soggy from way too much sugar - gross!

I find these garbanzo bean flour pancakes hold up to the syrup better and have a thicker texture, which I like. Besides, pretty much anything you drizzle with the best maple syrup * in the world is good!

These are also easy and quick to make, which is important, especially at breakfast time. This is a great grain-free pancake recipe and I love how flexible the recipe is too.

Ingredients

Chickpea flour - the star of this recipe is chickpea flour, aka garbanzo bean flour. I love how it is high in protein and fiber - that makes them very filling and satisfying. Click on this link to buy garbanzo bean flour * online or read this post to learn how to make your own chickpea flour.
If you're worried about the garbanzo bean flavor, don't be. I despise actual garbanzo beans, but I love chickpea/garbanzo bean flour. It has kind of a "golden" taste. It's hard to describe, but it's so good with real maple syrup. But I'm warning you - once you try real maple syrup *, you'll never be able to go back to the fake stuff!
I often leave out the baking powder and the honey because I don't think it's necessary.
When my raspberries in my garden are on, I put extra berries in and less water.
If you want, you can leave out the berries, but then you will be able to taste a bit of the garbanzo bean flavor.
I've also tried this recipe with a flax egg substitute and it turned out fine, so if you don't have eggs or eat Vegan, give that a try.

How to make

Time needed: 20 minutes.

Mix dry ingredients
Mix together garbanzo bean flour *, baking powder, salt and cinnamon in a small bowl.
Add wet ingredients
Add egg, smashed banana, maple syrup *, and water.
Fold in berries
Gently fold in the berries
Cook
Cook the pancakes on a pre-heated skillet for 2-3 minutes on the first side until bubbles appear then flip over. They should be golden brown on both sides.
Serve
Serve with real maple syrup *.

Variations

I sometimes make like ⅓ of this recipe just for me in a cereal bowl with ⅓ a banana and use the rest of the banana to make a smoothie.
Another quite different variation on this recipe is to mix somewhere between equal parts flour and water and twice as much flour than water (experiment and find your favorite thickness) and add some Real Salt *, then stir it and let it sit for about 5 minutes while you heat up a frying pan on low with some coconut oil. Then pour the runny batter in the pan and let it cook for up to 20 minutes total, turning over when it's golden brown. It makes a crispy "flatbread-like" pancake-like I really like. It really brings out the "golden" taste of the garbanzo flour too.

FAQ

Is chickpea flour healthy?

As with any food, the word "healthy" is very subjective because what one person may think is healthy another person may not.

Garbanzo beans are high in protein and fiber and are a wonderful source of protein, especially for those on a gluten-free diet or a whole-food, plant-based diet.

How do you store these?

These will keep in the refrigerator for a few days or you may freeze them in quart freezer bags with parchment paper between them.

Re-heat them up in the toaster.

I would love to know if you try this recipe and what you think of it. I think you may be surprised at how good they taste!

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