Fluffy & Delicious Vegan Chickpea Flour Pancakes
Hello, lovely plant-based friends! If you’re searching for a hearty, protein-packed breakfast that’s both delicious and easy to make, you’re in the right place. My Vegan Chickpea Flour Pancakes are perfect for a satisfying morning meal or a cozy brunch. Made with simple, wholesome ingredients, these pancakes are not only gluten-free but also naturally high in protein and fiber. Let’s dive into this tasty, versatile recipe that you can customize to your heart’s content!
Fluffy & Delicious Vegan Chickpea Flour Pancakes
Ingredients
- For the Pancakes:
- 1 cup chickpea flour besan
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon optional for sweet pancakes
- 1 1/4 cups plant-based milk almond, soy, or oat
- 2 tablespoons coconut oil or vegetable oil plus more for the pan
- 1 teaspoon vanilla extract optional for sweet pancakes
- 1/2 teaspoon turmeric optional for savory pancakes
- Add-Ins optional:
- Fresh berries banana slices, chopped nuts, dairy-free chocolate chips, herbs, or spices
Instructions
- Mix the Dry Ingredients:
- In a large bowl, whisk together the chickpea flour, baking powder, salt, and cinnamon (if using). Make sure the mixture is smooth and lump-free.
- Combine the Wet Ingredients:
- In a separate bowl, mix the plant-based milk, maple syrup, coconut oil (melted), and vanilla extract. If making savory pancakes, add the turmeric for a golden color and subtle flavor.
- Combine Wet and Dry Mixtures:
- Gradually pour the wet ingredients into the dry ingredients. Stir until the batter is smooth and slightly thick. If it’s too thick, add a little more plant-based milk to reach your desired consistency.
- Prepare the Pan:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut or vegetable oil.
- Cook the Pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. If using mix-ins like berries or nuts, sprinkle them onto the pancakes now.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve Warm:
- Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Top & Enjoy:
- For sweet pancakes, top with fresh fruits, a drizzle of maple syrup, or a dollop of dairy-free yogurt.
- For savory versions, add toppings like avocado slices, sautéed vegetables, or vegan cheese.
Notes
Tips for Perfect Pancakes:
- Consistency: If the batter is too thick, add more plant-based milk. If too thin, add chickpea flour.
- Even Cooking: Ensure the skillet is heated before cooking for an even, golden finish.
- Flavor Variations: Add nutmeg, almond extract, or fresh herbs to enhance flavor.
- Make Ahead: Store the batter in the fridge for up to 2 days. Stir before using.
