Chickpea Pancakes
Ingredients
Units
Scale
- 3/4 cup chickpea flour (also called besan or garbanzo bean flour)
- 1/3 cup oat flour (or almond flour but will make them more dense)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar (or maple syrup, honey, or coconut sugar)
- 1 teaspoon vanilla extract
- 1/2 teaspoon any warming spices (cinnamon, cardamom, cloves, etc)
- 1/2 cup milk of choice (dairy or plant-based: oat, almond, soy, etc.)
- 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water, let sit 5 min; or use 1 regular egg)
- 2 teaspoons melted butter or olive oil (or coconut oil, avocado oil)
- 2 tablespoons Greek yogurt (or plain dairy-free yogurt)
Instructions
- In a small bowl, mix the flaxseed and water to make a flax egg. Let it sit for 5–10 minutes to gel.
- In a mixing bowl, whisk together the chickpea flour, almond flour, baking soda, baking powder, salt, sugar, and spices. In a separate bowl or measuring cup, stir together the milk, flax egg, vanilla, melted butter or oil, and Greek yogurt until smooth. P
- our the wet mixture into the dry ingredients and stir just until combined—do not overmix. Let the batter rest for 5–10 minutes to thicken.
- Heat a nonstick or lightly greased skillet over medium heat. Pour about ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm with fruit, yogurt, nut butter, or maple syrup.
