These chickpea flour pancakes are light, fluffy and incredibly yummy served with maple syrup and peanut butter. They are perfect for a weekend breakfast or brunch. Vegan, oil-free and gluten-free.
Keyword: 30 minutes or less, breakfast, breakfast for dinner, Brunch, Chickpea flour, earth of maria, easy, Gluten-Free, high protein, Oil free, Pancakes, to move
Start by adding the chickpea flour and baking powder to a mixing bowl. Whisk them together well, and then add the almond milk (or any other plantbased milk of your choice), maple syrup and the apple cider vinegar, whisking one again.
Then, transfer the batter to a non-stick frying pan, using around 2 tbsp per pancake. If you don't have a good non-stick frying pan, you might have to use a little bit of oil or cooking spray. Cook for 2 minutes, then flip and cook for a minute more. Serve immediately with toppings such as maple syrup, fruit, vegan yoghurt and peanut butter.
Notes
Don't try to make these with any other type of flour/add any other variety in any amounts: it will get rid of the distinctive light and fluffy characteristic of these pancakes.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!