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.
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. Here are some variations, suggestions and tips I have:
- 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.
- I sometimes make like 1/3 of this recipe just for me in a cereal bowl with 1/3 a banana and use the rest of the banana to make a smoothie.
- Since I hate undercooked pancakes, I usually overcook these pancakes so they aren’t doughy at all. Plus, I feel like that helps them taste less like garbanzo beans.
- 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 set 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.
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 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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Chickpea Flour Pancakes Recipe
This gluten-free pancakes recipe pulls together in minutes and is loaded with protein from the garbanzo bean flour and egg.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Breakfast
- Cuisine: Gluten-Free
- Preheat non-stick griddle or pan over medium heat
- Stir all the dry ingredients together
- Stir in the banana, egg or egg-free substitute and sweetener
- Add water as needed to get to pancake batter consistency
- Stir in berries
- Spray the pan with cooking spray or drizzle with coconut oil, olive oil or your favorite oil to make turning easier
- Cook 2-3 minutes until bubbles appear on the top and its golden brown on the bottom.
- Flip over and cook until golden brown on both sides
- Serve with real maple syrup
Keywords: garbanzo bean flour, berries, banana, Garbanzo Bean Flour Pancakes