Chickpea Flour Pancakes
Light, fluffy, and protein-packed pancakes made with chickpea flour, perfect for a dairy and soy-free breakfast.
Equipment
- Mixing bowl (notes: medium)
- Whisk
- Non-stick skillet (notes: lightly greased)
- Spatula
Ingredients
- 1 cup Chickpea flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Water notes: or more as needed for consistency
- 1 tsp Vanilla extract
- 1 tbsp Maple syrup notes: optional, for sweetness
- 1 tbsp Coconut oil notes: for greasing the skillet
Instructions
- In a mixing bowl, whisk together chickpea flour, baking powder, and salt.
- Gradually add water while whisking until the batter is smooth and slightly thick.
- Stir in vanilla extract and maple syrup (if using).
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour 1/4 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 1-2 minutes until golden.
- Repeat with the remaining batter. Serve warm with fresh berries or a drizzle of maple syrup.
Notes
Adjust water for desired pancake thickness. Store leftovers in the fridge for up to 2 days. Reheat in a skillet for best texture.