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Home » Breakfast » Chickpea Almond Pancakes

Chickpea Almond Pancakes

September 11, 2014 By Shannon @ Yup, it's Vegan 40 Comments

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Vegan, gluten, and grain free pancakes with chickpea and almond flour served with sliced banana on a white plate

Today we’re doing chickpeas for breakfast, and not the savory kind! These chickpea almond pancakes are grain-free, full of nutrition (but also some sugar), and perfect with a drizzle of maple syrup. In case you’re joining mid-month, my Vegan MoFo 2014 theme is Legume Appreciation Month. All throughout September I will be sharing recipes that, well, appreciate legumes! Click here for the introduction post.

I absolutely LOVE pancakes. I don’t eat them very often, though. For one thing, I am too ravenously hungry in the mornings to spend time measuring things. I usually go for immediate breakfast gratification in the form of overnight oats. For another, as I’ve mentioned before, I don’t take well to large amounts of sugar. A typical stack of pancakes will send me into a food coma for the next few hours.

That said, I will admit that food comas are totally worth it sometimes. We had breakfast-for-dinner in acknowledgement of this possibility, but I did also take some steps to reduce the glycemic index in this recipe, so that it’s easier to enjoy these pancakes at any time of day.

Stack of three fluffy and healthy legume flour pancakes with coconut milk - low glycemic index, healthy, and fast and easy

I know from making savory chickpea pancakes in the past that chickpea flour has a delightfully fluffy texture. I also used part almond flour to add a little bit of sweetness and nutty flavor. Thanks to the coconut milk, there is no danger of the pancakes being gummy – and thanks to the lack of grains in the batter, there is no danger of overmixing! I love that. Seeing lumps in my batter always just feels wrong. Even if they’re supposed to be there.

The legume breakfast recipe I originally had planned was a vegan strata, and that did NOT turn out. Trust me. It was kind of a blessing in disguise, though, because these chickpea almond pancakes were fabulous. Just promise me that you will use real maple syrup. It doesn’t have to be the fancy grade. I usually just buy the store brand, so it’s really not terribly expensive, and it’s so worth it.

 

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4.50 from 2 votes

Chickpea Almond Pancakes

These vegan chickpea almond pancakes are gluten-free, grain-free, and very fast and easy to make!
Course Breakfast
Cuisine gluten-free, grain-free, refined sugar-free, vegan
Keyword chickpea almond pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 250kcal
Author Yup, it's Vegan

Ingredients

  • 1/2 cup + 2 tbsp coconut milk (the kind that comes in a can, shaken thoroughly), plus more as needed
  • 1 tsp apple cider vinegar
  • 3 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 3/4 cup chickpea flour
  • 1/4 cup almond meal (I use homemade)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • coconut oil (spray or regular), for cooking

Instructions

  • In a small bowl, stir together the coconut milk and vinegar, and let sit for 5 minutes.
  • Whisk in the maple syrup, coconut sugar, vanilla extract, and almond extract if using.
  • In a separate bowl, stir together the chickpea flour, almond meal, baking powder, baking soda, salt, and cinnamon.
  • Pour the wet mixture into the dry and stir to combine until smooth. If the mixture seems thick (you want it just barely thin enough to be pour-able - like regular pancake batter), add more coconut milk or water, 1 tb. at a time, until the right consistency is reached.
  • Heat a large skillet and spray with oil, or add a small pat of oil if you don't have a sprayer. Make sure the oil is evenly distributed on the surface of the pan.
  • Add scoops of batter roughly 1/4 cup in size - or however large you prefer. Don't try to crowd the pan with too many pancakes. I was able to do 3 at a time in my skillet.
  • Cook the pancakes at just slightly below medium heat, until they are set all the way through and starting to pull away around the sides, about 5 minutes, depending on the size of your pancakes.
  • Gently flip the pancakes and cook on the other side for another minute or two, until browned.
  • Repeat with the remaining batter.

Notes

A previous version of this recipe called for a higher amount of coconut milk. Because I have been made aware that different brands of chickpea flour & almond meal may have different absorption, I have reduced the amount of coconut milk. The instructions now mention to add more as needed.

Nutrition

Serving: 2pancakes | Calories: 250kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Sodium: 174mg | Potassium: 231mg | Fiber: 5g | Sugar: 18g | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 2mg

To make your own almond meal: you will need a coffee grinder, blender, or food processor – whichever one is smallest. Measure out as many raw almonds as you’d like (you can leave the skins on!). Pulse them for 30 seconds. Transfer to a mesh sieve or flour sifter positioned over a bowl, and shake to let the almond meal pass through. For the bigger pieces that don’t pass through, put them back into the e.g. blender and repeat. Usually after 2-3 rounds enough of my almonds have turned into meal that I end the process. You can throw any extra bits in just about anything (including these pancakes; soups; bread; oatmeal; vegan bolognese sauce??), or just snack on them.

Unused almond meal should be stored in an airtight in the container in the fridge, or preferably, the freezer. Like flax meal, it can go rancid quickly, so it’s best to just make it in small batches as needed. Yes, this is a cheater version. Usually almond meal is made from blanched, dehydrated almonds. Do not use this version for very delicate things like macarons – for that, you’ll want to do the full monty.

Adapted from The Beautiful Balance. Which included, among other things, doubling the recipe. 😉

Sweet and nutty coconut sugar, coconut milk, almond, and chickpea pancakes served on a white plate with 100% natural and real maple syrup - light and delicious

vegan_mofo_2014

Filed Under: Breakfast Tagged With: grain-free, legumes, nuts and seeds, refined sugar-free, soy-free

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Comments

  1. Angel Cleary says

    September 24, 2021 at 15:26

    5 stars
    What a fabulous recipe!!!! So many GF baked goods are lacking in nutrition, so it was wonderful to find this. I made mine with unsweetened soy milk and they turned out great. Thank you!!!!

    Reply
  2. Stacey says

    September 3, 2016 at 12:08

    4 stars
    Hey! I just made these. They taste SO yummy! I added blueberries because I was in the mood for that.

    So, I had done trouble, though. The pancakes stuck horribly in the pan. I ended up with tasty scrambled cakes. Let me reiterate how tasty they were. Wow! Anyway, I used coconut oil to grease the pan. I preheated my cast iron pan. I have used cast iron for ages so I’m no stranger to using cast iron cookware. I’m not sure if it’s the presence of the blueberries, maybe my pan needs to be re-seasoned, maybe coconut oil isn’t really great at making a surface nonstick, or any combination of those, or even something else. I almost feel like the recipe could use a flax or chia binder – not than I’m sure how that would help.

    I’ll keep trying this one. I really think it has a lot of promise. Thanks for sharing!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 6, 2016 at 06:14

      Hi Stacey, I recommend trying these particular pancakes in a nonstick pan rather than cast iron. They’re a little on the delicate side however I’ve never had trouble with them falling apart like that, so it may just be that they don’t work well with cast iron.

      Reply
  3. Kristen says

    September 6, 2015 at 09:16

    Chickpea flour is so smooth! These were so much better than using coconut flour, which is all I’ve ever seen for pancakes. I thought my pancake days were over because I could stand the texture and flavor of the coconut flour. These were de”light”ful! Mine didn’t hold up super well to handling, however, and may have been sweeter than my preference, but oh so good. I am thrilled to have found this to be able to eat pancakes with my family again. I also used Hazelnut flour in place of the almond flour, I have a sensitivity to almond. Still really great. Thanks so much, Shannon!

    Reply
  4. Sophie33 says

    March 15, 2015 at 04:15

    I made these lovely appetizing special pancakes & loved every bite! So tasty too!
    MMMMMMMM!

    Reply
  5. Christina @ The Beautiful Balance says

    February 5, 2015 at 21:26

    I apologize for the double post but if you can please correct the link to http://www.thebeautifulbalance.com/garbanzo-bean-pancakes/ I will appreciate it! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      February 9, 2015 at 12:29

      Hi Christina,
      No problem, I changed the link. Was there something wrong with my original link? If so, I’m really sorry about that. I tested it several times when I posted this. Anyway, it’s updated now! Thanks again for the recipe!

      Reply
  6. Christina @ The Beautiful Balance says

    February 5, 2015 at 21:23

    Shannon thank you for linking back to my original garbanzo bean pancake post. So happy I have inspired you to make your own!

    Reply
  7. Corrin Radd says

    September 23, 2014 at 19:47

    Made these for dinner tonight. Flavor: fantastic. Texture: pretty good. Thanks!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 24, 2014 at 06:12

      Glad you enjoyed them, Corrin – thanks for letting me know 🙂

      Reply
  8. Ali says

    September 16, 2014 at 10:33

    Any idea why mine came out paper thin? I followed the exact recipe but was thinking maybe it needed more baking soda/powder?

    Reply
    • Shannon @ Yup, it's Vegan says

      September 17, 2014 at 15:48

      Ali, please see my email response to you – I’ve also updated the recipe instructions to better guard against this happening.

      Reply
  9. Shannon says

    September 14, 2014 at 22:14

    Hello, I’ve nominated your blog for a Liebster Award. I’ve been following your blog for a while and I would love it if you’re able to post about and answer some of my questions and pass it along! Thanks! Details are on my page. http://anotherhungryvegan.com/2014/09/14/liebster-award/

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 09:04

      Shannon (love the name!), thank you for the nomination! I’ve been given the Liebster Award in the past, but I have never managed to get around to posting about it… I will try to remember to do that soon, maybe as part of my Vegan MoFo roundup. 🙂

      Reply
  10. East Meets West Veg says

    September 14, 2014 at 21:09

    I have to admit that I make savory pancakes with chickpea flour, but never thought of making sweet ones with chickpea flour! Thanks for the idea! They look delicious!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 09:02

      Thank you! 🙂

      Reply
  11. Jojo says

    September 14, 2014 at 17:20

    Those sound so great! Happy to have discovered your blog!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:59

      Thanks, Jojo!

      Reply
  12. Mandi B says

    September 14, 2014 at 12:55

    Those look incredible. I would not have thought of incorporating chickpeas into pancakes, but now I feel inspired to try this. Yum!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:59

      Thank you! Let me know how you like them 🙂

      Reply
  13. Janyce Denise Glasper says

    September 13, 2014 at 17:25

    These look absolutely splendid!!!! Mmmmhmmmmm. I can already imagine them being smothered in homemade date syrup with extra roasted almonds and toasted coconut on top…..

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:57

      Ooh, date syrup and toasted coconut would be soo good on these. Thanks for the suggestion 😀

      Reply
  14. Kari @ bite-sized thoughts says

    September 13, 2014 at 05:30

    I have never made fluffy chickpea pancakes like this! They look fantastic 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:55

      Thank you! I wasn’t sure if chickpeas would work as sweet pancakes, but I was pleasantly surprised =]

      Reply
  15. Amy @ Parsley In My Teeth says

    September 12, 2014 at 10:37

    I love making pancakes with different types of flour but I’ve never tried using chickpea flour. Great idea — I’ll be trying it soon!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:51

      I love how pancakes are so flexible like that! Let me know how you like the chickpea version 🙂

      Reply
  16. rika@vm says

    September 12, 2014 at 07:40

    Yummy this looks absolutely delicious esp for a gluten-free & grain-free version! I must have this with a cup of chai tea!

    Reply
  17. Thalia @ butter and brioche says

    September 11, 2014 at 22:44

    You definitely have inspired me to make some pancakes tomorrow morning for breakfast.. these look delicious!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 08:49

      Thanks! You can’t go wrong with pancakes 🙂

      Reply
  18. Cheryl says

    September 11, 2014 at 09:46

    Ooh, genius! You need to post your process for almond flour too… that stuff’s so dern ‘spensive!

    Yeah, that was supposed to sound really redneck.. Going away now.. doot da dooo

    Reply
    • Shannon @ Yup, it's Vegan says

      September 11, 2014 at 10:07

      Oh, dear, your comment just reminded me that I am a million years late on an email that I owe you… I will be getting on that today…

      Almond flour is soo easy and you can just grind up the amount you need for a recipe – I’ll add a note about it in the post 🙂

      I played a redneck in my middle school musical. I took it really seriously and even sang the songs in a redneck accent. So reading that sentence came quite naturally to me! Ha.

      Reply
      • Cheryl says

        September 11, 2014 at 10:09

        Uh, please, take your time! I’m at this conference that really seems like a 24 hour/day thing for the next few days. And I admire your commitment to the redneck character. I’m hoping you used the method acting approach on that one.. Pretty impressive! 😀

    • rika@vm says

      September 12, 2014 at 07:42

      I made almond flour once, it was really time consuming 🙁 took me 3-4 hours to make this, which does not include soaking almonds!

      Reply
      • Shannon @ Yup, it's Vegan says

        September 15, 2014 at 08:50

        Oh no! Did you sprout and then blanch them first? I could imagine that would take a long time. I just do a cheater version, usually (you can see my instructions above), which leaves the skins on, so it’s very quick. It wouldn’t work for macarons or anything else very delicate but it’s just fine for pancakes 🙂

  19. Sara says

    September 11, 2014 at 09:06

    Well, I can never have too many pancake recipes. Haven’t tried a sweet version with chickpea flour though!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 09:05

      Haha, that’s so true! Let me know if you give chickpea flour pancakes a try 🙂

      Reply
  20. Liane says

    September 11, 2014 at 08:58

    They look so cute! And the recipe sounds good, too. Chickpea flour is always great 🙂 Happy vegan mofo.

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 09:05

      Thank you – and thanks again for sharing the recipe 🙂

      Reply
  21. Veganopoulous says

    September 11, 2014 at 08:15

    yum! I love the chickpea and almond in this, I think I’ll make these for my family during MoFo 😀

    Reply
    • Shannon @ Yup, it's Vegan says

      September 15, 2014 at 09:05

      Thank you – let me know how you like them =]

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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