Fluffy & Delicious Vegan Chickpea Flour Pancakes

Are you looking for a tasty and healthy breakfast that’s easy to make? Look no further! These vegan chickpea flour pancakes are light, fluffy, and packed with plant-based protein, making them a perfect high-protein breakfast option. Whether you’re making them for a relaxed weekend breakfast or a quick weekday meal, everyone will love them. Plus, they’re naturally gluten-free and easy to customize—just add your favorite toppings to make them perfect for you!

Why Use Chickpea Flour?

Chickpea flour, also called gram flour or besan, is a super healthy ingredient. It’s gluten-free and very high in protein, fiber, and iron, which makes these pancakes not only delicious but also a great way to boost your protein intake in the morning. It has a light nutty flavor that tastes great with both sweet and savory toppings, so it’s perfect for breakfast.

Ingredients You Need:

• 1 cup chickpea flour (gram flour) – This is the main ingredient that makes the pancakes fluffy and adds protein.
• 1 teaspoon baking powder – Helps the pancakes rise and makes them airy.
• 1/4 teaspoon baking soda – Works with the baking powder to make the pancakes extra fluffy.
• 1/4 teaspoon salt – Adds flavor and balances the taste.
• 1 tablespoon maple syrup or agave nectar – Adds a bit of sweetness to the batter.
• 1 teaspoon vanilla extract – Adds a nice flavor that goes well with the chickpea flour.
• 3/4 cup non-dairy milk (like almond, oat, or soy milk) – Adds moisture and makes the batter smooth.
• 1 tablespoon apple cider vinegar – Reacts with the baking soda to make the pancakes fluffy.
• 1 tablespoon coconut oil (for cooking) – Keeps the pancakes from sticking to the pan and makes them crispy on the edges.

Optional Toppings:

• Fresh berries (like blueberries, strawberries, raspberries)
• Sliced bananas
• Maple syrup or agave nectar
• Nut butter (like peanut, almond, or cashew)
• Vegan chocolate chips
• Chopped nuts or seeds (like almonds, pecans, sunflower seeds)

Step-by-Step Instructions:

1. Mix the Dry Ingredients

Take a large mixing bowl and add the chickpea flour, baking powder, baking soda, and salt. Use a whisk to mix them well. This helps spread the baking powder and baking soda evenly, so your pancakes turn out fluffy.

2. Prepare the Wet Ingredients

In another bowl, mix the wet ingredients: non-dairy milk, apple cider vinegar, vanilla extract, and maple syrup. Stir until everything is combined. The apple cider vinegar might make the milk look a bit lumpy—that’s normal and helps make the pancakes extra fluffy!

3. Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the bowl with the dry ingredients while whisking. This helps keep lumps from forming. Mix until the batter is smooth and thick. Let the batter rest for 5-10 minutes so it can thicken up and get extra fluffy.

4. Heat the Pan

Put a non-stick skillet or griddle on medium heat. Add a little coconut oil to the pan—just enough to lightly coat it. When the oil is melted and the pan is hot (but not smoking), turn the heat down to medium-low. This helps cook the pancakes evenly without burning them.

5. Cook the Pancakes

Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if you need to. Let the pancakes cook for about 2-3 minutes, or until you see bubbles on the surface and the edges look firm. That means they’re ready to flip!

Use a spatula to carefully flip each pancake and cook for another 1-2 minutes until golden brown. You want them to be cooked through but still soft and fluffy inside. If they’re browning too fast, lower the heat a bit.

6. Keep the Pancakes Warm

If you’re making a lot of pancakes, keep the cooked ones warm by putting them on a baking sheet in a low oven (around 200°F) while you cook the rest. This way, everyone can enjoy warm pancakes together.

7. Serve and Enjoy!

When all the pancakes are ready, stack them on a plate and add your favorite toppings. Fresh berries, banana slices, maple syrup, and nut butter make a great combination. You can also sprinkle some vegan chocolate chips or chopped nuts on top for an extra treat.

Tips for the Best Chickpea Flour Pancakes:

• Let the Batter Rest: Letting the batter rest for 5-10 minutes helps make the pancakes fluffy because it gives the chickpea flour time to absorb the liquid.
• Don’t Overmix: Once you mix the wet and dry ingredients, stir just until combined. Overmixing can make the pancakes heavy instead of fluffy.
• Use Medium-Low Heat: Chickpea flour pancakes can brown quickly, so cook them on medium-low heat to make sure they cook evenly without burning.

Why You’ll Love These Pancakes:

• High in Protein: Chickpea flour has lots of protein, so these pancakes are a great way to start your day.
• Gluten-Free: If you can’t eat gluten, these pancakes are a perfect choice without losing out on flavor or texture.
• Quick and Easy: The simple ingredients and easy steps make this recipe great for beginners and experienced cooks alike.

These fluffy chickpea flour pancakes are a tasty, high-protein, and healthy way to start your day. Whether you top them with fruit, drizzle them with syrup, or add some nuts, they’re sure to be a favorite in your home. Enjoy!