Today is International Pancake Day and I want to share my favorite gluten-free and vegan pancake recipe. I love this recipe because it only requires 5 relatively inexpensive, easy to find (maybe already in your kitchen) ingredients. Just one kind of flour is needed, no gums or starches or any other sort of special additions. It’s free of refined sugars, is grain-free, and has an ample amount of protein thanks to the chickpea flour. They are also pretty fool-proof, and this is coming from an admitted pancake flunky.
I’ve talked in the past how my pancake making skills (or lack thereof) have been a source of great shame and stress. Ok, not really, but I have thrown out a lot of mushy, nasty, flapjack flops in my day. To be completely honest, I’ve never been much of a pancake person (I much prefer waffles), however this chickpea version is helping to even the playing field.
When I first started this blog, I had this great idea for a caramel apple pancake recipe and I spent weeks trying to get them to come out right. They were awful! Gummy on the inside, burnt on the outside, with a ridiculously long ingredient list. Fluffy gluten-free + vegan pancakes seemed impossible! I’d like to think I learned a few things over the last year or so. Not least of all I’ve realized that the simpler, the better, when it comes to recipes (and life, probably).
These chickpea silver dollar pancakes come out juuuusssst right. Fluffy and light on the inside with a golden brown exterior. Perfectly tender and bouncy. I have never been able to make a better looking (or tasting) pancake with any other batter, even traditional gluten-y, eggy batter. As long as you keep some chickpea flour on hand (which is a great, versatile, and cheap gluten-free flour), as well as some basic ingredients like bananas, almond milk, and baking powder… these picturesque, plant-based silver dollar pancakes can be yours.
I hope you give these little pancakes a try. Even if you’ve had some hotcake hot messes in the past, this recipe should restore your confidence in maneuvering some batter on a hot griddle.
Happy pancake making!
Silver Dollar Sweet Chickpea Flour Pancakes (free of: gluten, grains, sugar, eggs, dairy)
- 1 cup chickpea flour
- 1 1/2 tsp baking powder
- 3/4 – 1 cup almond milk (or other dairy-free plant milk)
- 1/4 cup ripe mashed banana (about 1/2 large banana)
- 1 Tbsp maple syrup or two medjool dates (or other sweetener of choice: pinch of stevia, 2-3 tsp coconut sugar, etc)
- optional: pinch of salt, 1/2 tsp cinnamon, 1 tsp vanilla
- Whisk together flour and baking powder in a large bowl.
- Blend 3/4 cup almond milk, banana, maple syrup and optional ingredients in your blender, until smooth. Pour wet into dry, and whisk until smooth. If the batter seems too thick, add an extra 1/4 of a cup, one tbsp at a time. If it’s way too thin, add another tablespoon or two of flour. You want a slightly thicker than traditional pancake batter, but not gloopy. Let rest a minute or two while you heat your pan.
- Heat a frying pan over medium heat. Add a little bit of coconut oil if needed. Once hot, turn down just a smidge.
- Pour the batter on the pan in small amounts, I use a 1/4 cup measuring cup and fill it only halfway, remember these are silver dollars so keep them pretty small. I can fit about 4 pancakes on the pan at a time. When the top starts to bubble and looks a tiny bit drier/done, then flip and cook the other side. I usually peek under one to see how done they are getting before I flip. Serve with syrup or jam or fresh fruit.
- Practice makes perfect with pancakes. Boy do I ever know. One thing that helps is knowing how hot the pan should be, which you will figure out as you go. I usually end up turning mine down because the pancakes are getting browned too quickly. The slow and low method works best with these pancakes, in my experience. Keep adjusting the heat until you find the sweet spot.