These vegan banana chickpea flour pancakes contains at least 10g of protein per serving without addition of protein powder ! A great filling & satisfying breakfast.
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.
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
- 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.
🔪How to make
Start by mashing the banana until smooth using a fork. 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 !
- 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.
- 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
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.
Depending on the types of milk you are using, these protein chickpea pancakes contains anywhere from 10 - 15 grams of protein per serving.
🍽More chickpea flour recipes
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Vegan Banana Chickpea Flour Protein Pancakes
- 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
- 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 !
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 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.
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.
Oh thanks for sharing this tip ! I am really happy that you enjoyed it 😁
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.
You might wanna edit collage to college
Yay I am really glad you like them ! Haha thanks for pointing that out. 😅
Absolutely delicious! Added blueberries to mine!
You had me at banana pancakes....yum.
I love pancakes and yours look exceptionally delicious! great idea adding the protein!
Mama Maggie's Kitchen
My mouth is literally watering. My family would love this.
Glad to hear that ! Enjoy.
Anything with banana and oats has my vote, these pancakes were delicious!!!
Thanks a bunch !
The chickpea flour worked perfectly in this! Very light and tasty
Glad to hear that you like it !
What a delicious looking pancakes. They look so great!
Taleen | Just As Tasty
These pancakes look delicious! I've never used chickpea flour, excited to try this!
Ah, my granddaughter loves banana pancakes. I will try this gluten-free version for her!
A perfect simple breakfast recipe!
Yum! What a delicious breakfast these pancakes make! So good!
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!
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.
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. 🙂