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Vegan Chickpea Pancakes

Vegan Chickpea Pancakes

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Short Description

Vegan Chickpea Pancakes are a nutritious and versatile dish crafted from chickpea flour, offering a high-protein, gluten-free, and plant-based alternative to traditional pancakes. Whether served sweet with maple syrup and fruits or savory with herbs and vegetables, these pancakes are quick to prepare and suitable for any meal of the day.​

Why You’ll Love This Recipe

  • Nutrient-Dense: Packed with plant-based protein and fiber, chickpea flour provides a satisfying and healthful base.
  • Diet-Friendly: Naturally gluten-free, grain-free, and vegan, accommodating various dietary needs.
  • Quick and Easy: Simple ingredients and minimal preparation make this recipe ideal for busy schedules.
  • Customizable: Easily adaptable to sweet or savory preferences with a variety of mix-ins and toppings.
  • Meal Versatility: Perfect for breakfast, brunch, lunch, or dinner, offering flexibility in meal planning.​Heartful Table

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

  1. In a mixing bowl, combine chickpea flour and baking powder.
  2. Gradually whisk in almond milk, maple syrup, and apple cider vinegar until a smooth batter forms.
  3. Let the batter rest for 5 minutes to allow the ingredients to meld.
  4. Heat a non-stick skillet over medium heat. Lightly grease if necessary.
  5. Pour 2 tablespoons of batter onto the skillet for each pancake.
  6. Cook for 2 minutes until bubbles form on the surface. Flip and cook for an additional minute until golden brown.
  7. Repeat with remaining batter.
  8. Serve warm with desired toppings.​Eat With Clarity+8Oh My Veggies+8Vegan Richa+8

Servings and Timing

Variations

  • Savory Option: Add chopped onions, spinach, or herbs to the batter. Serve with avocado or hummus.
  • Sweet Option: Incorporate cinnamon or vanilla extract into the batter. Top with fresh fruits and a drizzle of maple syrup.
  • Spiced Version: Mix in spices like cumin or turmeric for an earthy flavor profile.
  • Cheesy Delight: Fold in vegan cheese shreds for a melty, savory pancake.​

Storage/Reheating

  • Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Place pancakes between parchment paper and freeze in a sealed bag for up to 4 weeks.
  • Reheating: Warm pancakes in a toaster, skillet, or microwave until heated through.​

FAQs

What is chickpea flour?

Chickpea flour, also known as garbanzo bean flour or besan, is made by grinding dried chickpeas into a fine powder. It’s naturally gluten-free and rich in protein and fiber.​Eat With Clarity+2Bon Appétit+2Running on Real Food+2

Can I use a different type of flour?

Chickpea flour is unique in its properties, and substituting it with another flour may alter the texture and flavor. It’s recommended to use chickpea flour for this recipe.​

Are these pancakes suitable for a gluten-free diet?

Yes, these pancakes are naturally gluten-free, making them suitable for those with gluten sensitivities or celiac disease.​

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Stir well before cooking.​

What toppings pair well with these pancakes?

For sweet pancakes, consider fresh fruits, maple syrup, or nut butter. For savory versions, toppings like avocado, vegan cheese, or sautéed vegetables work well.​

How can I make the pancakes fluffier?

Ensure your baking powder is fresh, and allow the batter to rest for a few minutes before cooking to achieve a fluffier texture.​

Are these pancakes freezer-friendly?

Yes, you can freeze the cooked pancakes by placing parchment paper between each and storing them in a sealed bag for up to 4 weeks.​

Can I add vegetables to the batter?

Absolutely. Finely chopped vegetables like spinach, bell peppers, or onions can be added to the batter for extra flavor and nutrition.​

What is the best way to reheat the pancakes?

Reheat the pancakes in a toaster, skillet, or microwave until warmed through.​

Are these pancakes suitable for children?

Yes, these pancakes are nutritious and can be enjoyed by children. You can customize the flavors to suit their preferences.​

Conclusion

Vegan Chickpea Pancakes offer a delightful and healthful alternative to traditional pancakes, accommodating various dietary needs without compromising on taste or texture. Their versatility allows for endless customization, making them a staple recipe for any meal of the day.​

Print
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Vegan Chickpea Pancakes

Vegan Chickpea Pancakes

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  • Author: Sarra
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: Vegan, Gluten-Free
Print Recipe

Description

These Vegan Chickpea Pancakes are a savory, protein-rich alternative to traditional pancakes, made with chickpea flour and a blend of fresh vegetables. Perfect for breakfast or brunch, they are naturally gluten-free and customizable with your favorite toppings.​

Ingredients

Units Scale
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 3/4 cup almond milk (or other plant-based milk)
  • 1.5 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 small onion, diced
  • 1 cup red bell pepper, diced
  • 1 cup zucchini, grated
  • 2 handfuls of greens (e.g., spinach or kale), chopped
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Salt and pepper, to taste
  • Neutral oil, for frying
  • Heartful Table
  • +2
  • Oh My Veggies
  • +2
  • The Guardian
  • +2
  • Heartful Table
  • +1
  • Oh She Glows
  • +1

Instructions

  • In a large bowl, whisk together chickpea flour, baking powder, garlic powder, paprika, turmeric, salt, and pepper.
  • Add almond milk, maple syrup, and apple cider vinegar to the dry ingredients. Mix until a smooth batter forms. Let it rest for 10 minutes.
  • In a skillet over medium heat, sauté the diced onion until translucent. Add red bell pepper and cook for 4-5 minutes. Add grated zucchini and cook for another 3-4 minutes. Finally, add the chopped greens and cook until wilted. Remove from heat.
  • Fold the sautéed vegetables into the rested batter.
  • Heat a non-stick skillet over medium heat and lightly grease with neutral oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
  • Repeat with the remaining batter.
  • Serve warm with your choice of toppings.​
  • Heartful Table

Notes

  • For a sweeter version, omit the savory vegetables and spices, and add vanilla extract and additional maple syrup to the batter.
  • These pancakes can be stored in the refrigerator for up to 5 days or frozen for up to 4 weeks. Reheat on the stove, in the microwave, or in a toaster.​
  • Eat With Clarity

Nutrition

  • Calories: Approximately 72 kcal
  • Sugar: 3 g
  • Sodium: 41 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 0 mg​

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