Chickpea Flour Pancakes Recipe

Imagine a morning where the aroma of freshly brewed coffee mingles with the comforting scent of golden, fluffy pancakes sizzling on the skillet. Our Chickpea Flour Pancakes recipe is not just another breakfast staple; it’s a delightful fusion of tradition and creativity, perfect for cozy family gatherings or a special weekend treat. These pancakes are naturally gluten-free, loaded with protein, and bring an irresistible nutty flavor that pairs beautifully with fresh berries and a drizzle of maple syrup. Gather your loved ones around the table and create unforgettable memories with this wholesome and delicious recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Skill Level: Easy

Ingredients

• 1 cup chickpea flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk (or non-dairy milk for a vegan option)
• 1 tablespoon apple cider vinegar
• 1 large egg (or flax egg for a vegan option)
• 2 tablespoons olive oil or melted coconut oil
• 1 teaspoon vanilla extract
• Fresh berries and maple syrup for topping

Instructions

1. In a large bowl, whisk together the chickpea flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, mix the milk and apple cider vinegar and let sit for a few minutes to create a buttermilk substitute.
3. Add the egg, oil, and vanilla extract to the buttermilk mixture and whisk until fully combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
5. Heat a non-stick skillet over medium heat and coat with a small amount of oil.
6. Ladle 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
8. Serve the pancakes warm with a generous topping of fresh berries and a drizzle of maple syrup.

Helpful Tips

For a dairy-free version, use almond milk or soy milk instead of regular milk. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for a few minutes until thickened. These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the toaster or microwave before serving.

Suggested Pairings

These Chickpea Flour Pancakes pair wonderfully with fresh fruits, a dollop of Greek yogurt, or a side of scrambled eggs. Enjoy them with a steaming cup of your favorite coffee or a refreshing glass of orange juice. At Zynahz, our mission is to bring joy and creativity into your kitchen, one recipe at a time. We encourage you to try these Chickpea Flour Pancakes and share your delicious results with us. Spread the love by sharing this recipe with friends and family. Don’t forget to explore more of our delightful recipes, follow us on social media, and sign up for our newsletter for the latest culinary inspiration. Happy cooking!