Fluffy, protein-packed chickpea flour pancakes that are naturally vegan and gluten-free. Quick to make, easy to customize, and perfect for a nourishing breakfast or light meal.

Instructions

  1. Prepare the batter: In a mixing bowl, whisk together the chickpea flour, salt, spices, and baking powder. Gradually add water or plant milk and apple cider vinegar, stirring until smooth. Mix in olive oil. If using herbs or veggies, fold them in. Let the batter rest for 10 minutes.
  2. Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease with olive oil. Pour about 1/4 cup of batter into the pan and spread it into a round shape. Cook for 2-3 minutes until bubbles form and the edges firm up. Flip and cook for another 2 minutes until golden brown.
  3. Serve & enjoy: Serve warm with hummus, avocado, or a plant-based yogurt dip. These also work great as wraps filled with fresh greens and veggies!

Want a sweet version? Just skip the salt and spices and add 1 teaspoon maple syrup or vanilla extract instead.