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    Home » Breakfast

    Vegan Banana Chickpea Flour Protein Pancakes

    Published: Jun 20, 2020 · Modified: Feb 6, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pinterest image for this recipe.

    These vegan banana chickpea flour pancakes contains at least 10g of protein per serving without addition of protein powder ! A great filling & satisfying breakfast.

    Pouring maple syrup onto a stack of chickpea banana pancakes.

    Looking for pancakes that are naturally higher in protein without the addition of any protein powder ? Check out these vegan banana chickpea pancakes that are super fluffy and delicious !

    Like my sweet potato banana pancakes, they are freezable too. This makes them the perfect meal prep recipe for busy mornings.

    Jump to:
    • What is chickpea flour ?
    • 🥛What you will need
    • 📓Notes
    • 🌾How to make oat flour
    • 🔪How to make
    • ✔Other tips
    • 🍫Optional add-ins
    • 🥞 pancake topping ideas
    • ❔Commonly asked questions
    • 🍽More chickpea flour recipes
    • 📖 Recipe

    What is chickpea flour ?

    Chickpea flour, also known as garbanzo beans flour, is made from grounded dried chickpeas. They are really popular in traditional Indian cooking, but has been gaining popularity recently as a gluten-free flour substitute. They are a great substitute for wheat flour, and sometimes are used as thickening agent in curries and stews.

    You can actually make your own chickpea flour at home. To do this, simply place dried chickpeas in a food processor / high speed blender and blend until it resembles a flour like texture. Check out this great blog post, how to make chickpea flour by Piping Pot Curry to get the full instructions !

    Where can I find it ?

    It can be found in almost all well-stocked groceries or supermarket. You can find them in the baking aisle, normally alongside with other gluten-free flours and baking needs.

    Or, you can get them off amazon ! I always get the Bob's Red Mill ones.

    🥛What you will need

    Ingredients needed like oat flour, chickpea flour, almond milk, baking powder and banana.

    📓Notes

    • Feel free to use any other plant based milk of choice, or even regular cow's milk if you are not vegan.
    • Oat flour can be substituted with all purpose flour, whole wheat flour or even just more chickpea flour. You do have to adjust the amount of liquid used to achieve desired pancake consistency.
    • Be sure to use a ripe and spotty banana as it is the main sweetener in this recipe.

    🌾How to make oat flour

    It is actually super easy to make your own oat flour at home ! All you need is a high speed blender and some rolled or quick oats.

    Blend the oats in the blender for about 30 seconds, or until it turns into flour. And you will have yourself some homemade oat flour.

    Oat flour in a blender

    🔪How to make

    Start by mashing the banana until smooth using a fork. A few small chunks here and there is generally ok.

    Mashed banana in a white bowl with a fork.

    Add in the rest of the ingredients and mix well. The batter will be on the thicker end, but still pourable. Add more milk or flour, if needed.

    Vegan protein pancake batter in a white bowl with a fork.

    Heat up a non-stick pan or well seasoned cast iron skillet on medium heat. Spread a thin layer of oil on the pan. To make it oil-free, omit the oil.

    Pour ¼ cup of batter into the pan. Cook until the top is set and the edges are dry, about 3-4 minutes. Using a flexible and thin spatula, gently flip the pancake over and cook for another 3-4 minutes, or until they are nicely golden on the other side.

    Cooking pancakes in a pan.

    Repeat for the remaining batter. Serve and enjoy !

    ✔Other tips

    • Do not attempt to taste the raw batter. It will have a bitter and raw taste to it. But don't worry, the taste will be gone after it is cooked.
    • Be sure to cook the chickpea pancakes thoroughly. Not a good idea to undercook them as they will be inedible !
    • Adjust the heat to a medium-low while cooking the pancakes. This will ensure that they are being cooked evenly, preventing them from being burnt on the outside but raw on the inside.
    • This recipe yields pancakes that are on a fluffier side, but if you prefer thinner pancakes, simply increase the amount of liquid used. Thinner batter = thinner pancakes.
    • Keep the pancakes warm before serving by placing them in an oven heated to 100c / 200f.

    🍫Optional add-ins

    • Chocolate chips ( about ¼ cups )
    • Vanilla extract ( 1 teaspoon )
    • Cinnamon powder ( ½ - 1 teaspoon )

    🥞 pancake topping ideas

    • maple syrup !
    • nut butter of any kind ( love this coconut almond butter )
    • Chocolate syrup
    • Fresh fruit
    • berry compote
    • Caramelized banana
    • powdered sugar
    • dairy free yogurt ( or normal yogurt if you are not vegan )

    ❔Commonly asked questions

    Can they be frozen ?

    Yes, these chickpea protein pancakes are freezable and last in the freeze for up to 3 months.

    To freeze, first let the pancakes cool down. Then, transfer them in zip top bags, placing a layer of parchment paper between every pancakes to prevent them from sticking together. They are now ready to be frozen.

    To reheat, simply microwave them for 30-60 seconds, or until they are thoroughly warmed. Alternatively, you can heat them up in the oven at 180c / 350f for 8-10 minutes.

    How much protein per serving ?

    Depending on the types of milk you are using, these protein chickpea pancakes contains anywhere from 10 - 15 grams of protein per serving.

    A stack of pancakes with maple syrup dripping on the sides

    🍽More chickpea flour recipes

    • High Protein Chickpea Waffles
    • Almond Milk Crepes
    • Authentic Baked Falafels

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A head on look of a stack of chickpea flour pancake with maple syrup dripping down the sides.

    Vegan Banana Chickpea Flour Protein Pancakes

    Meesha
    These vegan banana chickpea flour pancakes contains at least 10g of protein per serving without addition of protein powder ! A great filling & satisfying breakfast.
    4.92 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 2 servings
    Calories 308 kcal

    Equipment

    • flexible spatula
    • measuring cups
    • measuring spoons

    Ingredients
      

    • 1 large ripe banana
    • ½ cup chickpea flour
    • ½ cup oat flour ( use gluten-free if needed )*
    • ½ - ¾ cup almond milk ( or any other non-dairy milk )
    • 1 teaspoon baking powder
    Prevent your screen from going dark

    Instructions
     

    • Start by mashing the banana until smooth. A few small chunks here and there is generally ok.
    • Add in the rest of the ingredients and mix well. The batter will be on the thicker end, but still pourable. Add more milk or flour, if needed.
    • Heat up a non-stick pan or well seasoned cast iron skillet on medium heat. Spread a thin layer of oil on the pan. To make it oil-free, omit the oil.
    • Pour ¼ cup of batter into the pan. Cook until the top is set and the edges are dry, about 3-4 minutes. Using a flexible and thin spatula, gently flip the pancake over and cook for another 3-4 minutes, or until they are nicely golden on the other side.
    • Repeat for the remaining batter. Serve and enjoy !

    Notes

    *Oat flour can be substituted with all purpose flour, whole wheat flour, gluten-free blend or just more chickpea flour. 
    Keep the pancakes warm before serving by placing them in an oven heated to 100c / 200f.
    These chickpea protein pancakes are freezable and last in the freeze for up to 3 months.
    To freeze, first let the pancakes cool down. Then, transfer them in zip top bags, placing a layer of parchment paper between every pancakes to prevent them from sticking together. They are now ready to be frozen.
    To reheat, simply microwave them for 30-60 seconds, or until they are thoroughly warmed. Alternatively, you can heat them up in the oven at 180c / 350f for 8-10 minutes.

    Nutrition

    Calories: 308kcalCarbohydrates: 53gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 319mgPotassium: 609mgFiber: 7gSugar: 12gVitamin A: 56IUVitamin C: 6mgCalcium: 226mgIron: 3mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. Kristina L

      April 12, 2021 at 1:09 am

      5 stars
      Very tasty and delicious! We enjoyed them very much. I added a bit of vanilla and found that cooking on low in a cast iron pan gave them a nicely browned finish.

      Reply
      • meesha

        April 12, 2021 at 4:23 pm

        Oh thanks for sharing this tip ! I am really happy that you enjoyed it 😁

        Reply
    2. Paula

      March 27, 2021 at 5:31 pm

      5 stars
      I used chickpea and Lupin flour, flavourless legume (Australian beans are the best) which has an incredible effect on glucose control. Google scholar “Lupin and diabetes”. Amazing recipe thank you.
      P.S.
      You might wanna edit collage to college

      Reply
      • meesha

        March 27, 2021 at 10:13 pm

        Yay I am really glad you like them ! Haha thanks for pointing that out. 😅

        Reply
    3. Miriam Reda

      February 02, 2021 at 10:25 pm

      5 stars
      Absolutely delicious! Added blueberries to mine!

      Reply
    4. Debra

      August 19, 2020 at 5:21 am

      5 stars
      You had me at banana pancakes....yum.

      Reply
    5. Chef Dennis

      August 16, 2020 at 9:47 am

      5 stars
      I love pancakes and yours look exceptionally delicious! great idea adding the protein!

      Reply
    6. Mama Maggie's Kitchen

      August 15, 2020 at 8:13 pm

      5 stars
      My mouth is literally watering. My family would love this.

      Reply
      • meesha

        August 16, 2020 at 5:13 pm

        Glad to hear that ! Enjoy.

        Reply
    7. Emily Flint

      August 15, 2020 at 10:48 am

      5 stars
      Anything with banana and oats has my vote, these pancakes were delicious!!!

      Reply
      • meesha

        August 16, 2020 at 5:14 pm

        Thanks a bunch !

        Reply
    8. Michele Peterson

      August 15, 2020 at 4:07 am

      5 stars
      The chickpea flour worked perfectly in this! Very light and tasty

      Reply
      • meesha

        August 16, 2020 at 5:15 pm

        Glad to hear that you like it !

        Reply
    9. Andréa Janssen

      August 15, 2020 at 2:22 am

      5 stars
      What a delicious looking pancakes. They look so great!

      Reply
    10. Taleen | Just As Tasty

      August 14, 2020 at 11:47 pm

      5 stars
      These pancakes look delicious! I've never used chickpea flour, excited to try this!

      Reply
    11. Sue

      August 14, 2020 at 11:16 pm

      5 stars
      Ah, my granddaughter loves banana pancakes. I will try this gluten-free version for her!

      Reply
    12. Raquel

      August 14, 2020 at 11:08 pm

      5 stars
      A perfect simple breakfast recipe!

      Reply
    13. Alexandra

      August 14, 2020 at 2:48 pm

      5 stars
      Yum! What a delicious breakfast these pancakes make! So good!

      Reply
    14. Robyn

      August 14, 2020 at 1:58 pm

      5 stars
      What a great idea to use chickpea flour in pancakes! Now I can have pancakes for breakfast and feel good about it - thanks for sharing the recipe!

      Reply
      • meesha

        August 14, 2020 at 8:54 pm

        Enjoy !

        Reply
      • Fiona

        February 04, 2021 at 5:08 pm

        I found there to be an after taste from the gram flour. Maybe my banana want ripe enough?
        Cooked nicely and they looked really tasty though.

        Reply
        • meesha

          February 04, 2021 at 6:20 pm

          I find that some brands of chickpea flour have a much stronger taste compared to others ! And yes using a ripe banana will help mask the flavor. 🙂

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