This basic chickpea flour pancake recipe starts with just three simple ingredients and is so simple you can easily memorize to make again and again. Go savory with toppings like avocado and a fried egg or as a side for curries or chili, or sweet with maple syrup, cinnamon, and fresh fruit!
Today we’re making pancakes for any occasion with just three basic ingredients:
chickpea flour
baking powder
and water
Yes, really.
These pancakes are plant based, naturally gluten and grain-free, and a blank canvas on which you can add whatever flavors you’re craving at the moment!
Make them sweet: add maple syrup, vanilla, and cinnamon to the batter and top with fruit, yogurt, or jam.
Make them savory: add a pinch of salt and spices like cumin, paprika, and garlic powder or herbs like chives, cilantro, or parsley, then top with avocado and hot sauce or use to dunk into curries and soups.
Whatever you do, you need these super simple chickpea flour pancakes in your life. They’re literally easy enough to memorize the recipe, and once you have a bag of chickpea flour (<–affiliate link) in the pantry, you’ll be set for dozens of batches of pancakes!
Plus, using chickpea flour adds an added boost of protein + fiber to these pancakes, which is a great way to turn pancakes into a more filling and satisfying meal.
If you try out these chickpea flour pancakes, let me know how they turn out! Leave a comment below, or take a picture of your pancakes and share them with me on Instagram so I can see!
3-Ingredient Chickpea Flour Pancakes (Sweet or Savory!)
Time: 15 minutes
Yields: 8 4-inch pancakes
Ingredients:
pancakes
- 1 cup chickpea flour
- 1/2 cup water
- 1/2 Tablespoon baking powder
optional add-ins
- Sweet: 1 Tablespoon maple syrup, 1/2 teaspoon vanilla, a few shakes of cinnamon or cardamom, 1/2 cup berries, etc
- Savory: 1/4 cup chopped herbs, 1/4 teaspoon sea salt, 1/4 cup finely shredded cheese, up to 1 teaspoon of spices like cumin, paprika, or garlic powder, etc
Instructions:
- Heat your largest skillet over medium heat.
- Whisk together all 3 primary pancake ingredients plus any add-ins you’d like.
- Grease your skillet (with butter, coconut oil, etc), and scoop 2 heaping Tablespoons of batter per pancake onto the skillet. Let cook for 2-3 minutes, or until golden, then flip and cook another 1-2 minutes. Repeat until all pancakes are finished. Serve with your favorite sweet or savory pancake toppings!
NOTES:
This recipe yields 8 small pancakes, enough for 2-4 people. Feel free to double the recipe for a larger batch. Chickpea flour is an essential ingredient in this recipe, and the reason it can be made with so few ingredients. Please do not substitute it with any other flours!
Be sure to check out my Shop page to purchase some of my favorite ingredients and kitchen equipment used in this recipe!