I was craving pancakes the other day but wanted something a bit healthierstill cozy and satisfying, but without the sugar crash. That’s when these chickpea pancakes happened. They’re fluffy, slightly nutty, and pair so well with my homemade blueberry chia jam. Bonus: they're gluten-free, dairy-free, vegan, and come together in, like, 10 minutes. Honestly, they’ve been on repeat in my kitchen lately, and I think you’ll love them too.
Try my Savory Pancakes with Avocado Spread recipe.
🕒 Ready in 11 minutes – Yep, you can go from hungry to happy in no time.
🌱 Totally plant-based – Vegan, gluten-free, dairy-free... and still super tasty.
🧁 Fluffy + flavorful – The chickpea flour gives these pancakes a slight nuttiness that just works.
🍓 That jam though – Blueberry chia jam on top takes things to a whole other level.
💪 Light but filling – Packed with plant protein and fiber, so you’ll feel satisfied without feeling stuffed.
🧑🍳 Beginner-friendly – If you can stir and flip, you can make these pancakes.
💸 Budget-conscious – Simple pantry ingredients that won’t break the bank.
Try my Fluffy Protein Pancakes with Blueberry Sauce recipe.
Here’s a little peek at what makes these pancakes so good (and good for you!):
→ Chickpea flour – This stuff is a total game-changer. It’s naturally gluten-free, packed with plant-based protein, and gives the pancakes a nice, nutty flavor. Bonus: it makes 'em super filling!
→ Maple syrup – Just a touch adds natural sweetness without going overboard. I love how it balances out the earthy chickpea flour.
→ Vanilla extract + cinnamon – A little flavor magic right here. These two bring warmth and cozy vibes to every bite.
→ Baking powder – The secret to getting that fluffy pancake texture. Don’t skip it!
→ Blueberry chia jam – Tangy, sweet, and full of texture. It’s like the cherry on top… but better. Plus, it’s loaded with fiber and omega-3s. Get the recipe for homemade Blueberry Chia Seed Jam, here.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 11 mins
Alright, let’s get flipping! Here’s how to whip up these cozy, protein-packed chickpea pancakes:
Heat things up: Get your non-stick pan preheating over medium heat while you mix up the batter. A warm pan is a happy pan.
Mix the dry stuff: In a mixing bowl, whisk together the chickpea flour, a pinch (¼ tsp) of sea salt, baking powder, and maple syrup. Yep, maple syrup goes in nowit’s adding a hint of sweetness to the batter.
Add the wet ingredients: Pour in about ⅓ cup (80ml) of water, vanilla extract, and cinnamon. Give it a good whisk until it’s nice and smooth. The batter will be thickthat’s totally normal. Let it chill for a few minutes while your pan finishes heating up.
Time to cook!: Lightly grease your pan with a touch of olive oil if it needs it. Scoop about 4 tablespoons of batter per pancake into the pan. Let them cook for about 4–5 minutes, until the edges look dry and you see a few bubbles.
Flip it good: Flip each one and cook for another 30 seconds to a minute, until they’re golden and cooked through.
Serve it up: Repeat with the rest of the batter, stack 'em high, and slather on that Blueberry Chia Seed Jam. Serve warm and enjoy the cozy vibes! Get the recipe for homemade Blueberry Chia Seed Jam, here.
Want to mix things up? Here are some simple swaps and fun tweaks you can try:
1| No chickpea flour? Try oat flour or buckwheat flour for a similar texture. Just keep in mind the flavor will change a bit.
2| Out of maple syrup? Use agave syrup, date syrup, or even a mashed ripe banana for a natural sweetener.
3| No blueberry jam? Swap it with any fruit compote, nut butter, or a drizzle of coconut yogurt. It’s all fair game!
1| Add-ins welcome – A handful of blueberries, chocolate chips, or chopped nuts in the batter? Yes please.
2| Make it savory – Skip the syrup and cinnamon, and toss in some chopped herbs, scallions, or even a pinch of garlic powder. Boom: savory pancakes!
3| Boost the protein – Mix in a spoonful of hemp seeds or a dash of protein powder to the batter if you're feelin' extra.
4| Turn 'em into minis – Make silver dollar pancakes for a fun snack or brunch board situation.
Try my Fluffy Almond Flour Pancakes recipe.
1| Let the batter rest – Give it a few minutes to chill before cooking. This helps the flour hydrate and makes the pancakes fluffier.
2| Use a non-stick pan – Chickpea flour loves to stick, so a non-stick pan is your best friend here. A tiny bit of oil helps too.
3| Don’t rush the flip – Wait until the edges look dry and you see little bubbles forming before flipping. That’s your golden moment.
4| Cook low and slow-ish – Medium heat is your sweet spot. Too hot, and they’ll brown too fast on the outside but stay gooey inside.
5| Customize your jam – If making homemade blueberry chia jam, feel free to play with add-ins like lemon zest, vanilla, or a splash of maple.
6| Make ahead friendly – These pancakes store well in the fridge for a couple days. Just reheat in a pan or toaster and you're good to go.
Try my Gluten Free Cottage Cheese Pancakes recipe.
Stack ‘em high – Classic style with a big spoonful of blueberry chia jam on top. Add a drizzle of maple syrup if you’re feelin’ fancy.
Add fresh fruit – Top with fresh blueberries, banana slices, or strawberries for extra sweetness and a pop of color.
Go creamy – Add a dollop of coconut yogurt or cashew cream for that creamy-tangy contrast. It’s a vibe.
Nut butter drizzle – Warm almond butter, peanut butter, or tahini adds richness and a protein boost. So good.
Savory twist – Skip the jam and go savory! Serve with sautéed spinach, avocado, and a sprinkle of chili flakes.
Mini pancake platter – Make smaller pancakes and serve as part of a brunch spread with dips, fruits, and nut butters. Perfect for sharing!
Freeze & toast – Meal prep win: freeze leftovers and pop them in the toaster for a quick breakfast later in the week.
Try my Orange and Yogurt Protein Pancakes recipe.
Whether you're kicking back with weekend brunch or grabbing a quick weekday bite, here are some tasty beverage ideas to go with your stack:
Non-Alcoholic Vibes 🍵
1| Iced chai latte – That cinnamon and spice? It complements the warmth of the pancakes so well.
2| Freshly squeezed orange juice – A classic that brings brightness and a zesty contrast to the jam.
3| Blueberry smoothie – Lean into the berry theme with a simple smoothiebanana, blueberries, almond milk, done.
4| Herbal tea – Try a lavender, chamomile, or rooibos tea for a calming, cozy pairing.
Brunch Boozy Options 🍾
1| Mimosa – Light, bubbly, and fruitycan’t go wrong with the classic OJ + prosecco combo.
2| Sparkling rosé – A crisp, lightly sweet rosé balances beautifully with the berry jam and the slight earthiness of the chickpea flour.
3| Sweet white wine – Something like a Riesling or Moscato works great if you’re leaning into the sweet brunch direction.
Made a few extra pancakes? No worriesthese store and reheat like champs. Here's how to keep 'em fresh and tasty:
Fridge it – Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freeze for later – Stack them with a little parchment paper in between (so they don’t stick), and pop them in a freezer-safe bag or container. They’ll keep well for up to 2 months.
To reheat (fridge or frozen):
Don’t forget the toppings! Reheat your chia jam separately or serve coldeither way works!
Try my Special Spiced Purple Blueberry Pancakes recipe.
And there you have itquick, tasty pancakes that you can feel good about eating.
Whether it’s breakfast, brunch, or a “breakfast-for-dinner” kind of night, these little guys are ready to step up.
If you give them a try, let me know how it goesor tag me if you share a pic!
I love seeing your creations.
Now go get that pan sizzling!
These chickpea pancakes are my lazy-day breakfast fix 🙌 protein-packed, naturally sweet, and topped with the juiciest blueberry chia jam 💙 Ready in minutes!
Begin by preheating a non-stick frying pan over medium heat.
In a medium mixing bowl, combine the chickpea flour, ¼ teaspoon of sea salt, baking powder, and maple syrup. Whisk until evenly combined.
Add 2.7 fl oz (80 ml) of water, along with the vanilla extract and ground cinnamon. Whisk the mixture until smooth. The batter will be thick. Allow it to rest for a few minutes to improve texture and consistency.
If necessary, lightly grease the pan with ¼ teaspoon of olive oil. Pour 4 tablespoons of batter per pancake into the preheated pan. Cook for 4–5 minutes, or until the edges appear dry and small bubbles begin to form on the surface.
Carefully flip each pancake and continue cooking for an additional 30 seconds to 1 minute, or until golden brown and fully set.
Repeat the process with the remaining batter. Serve the pancakes warm, topped with 4 tablespoons of Blueberry Chia Seed Jam. Get the recipe for homemade Blueberry Chia Seed Jam, here.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
