These Gluten-Free Vegan Chickpea Flour Pancakes with Fresh Berries are a wholesome and delicious way to start your morning. Made with protein-packed chickpea flour, these pancakes are naturally gluten-free, high in fiber, and have a light, fluffy texture. Topped with fresh berries, they make a vibrant and satisfying breakfast for any day of the week.
Why You’ll Love This Recipe
- Gluten-Free and Vegan: Perfect for those with dietary restrictions.
- High in Protein: Chickpea flour is a fantastic plant-based protein source.
- Quick to Make: Ready in just 20 minutes for an easy breakfast.
- Customizable: Add your favorite toppings to make it your own.
Ingredients
For the Pancakes:
- 1 cup chickpea flour (also called gram flour or besan)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3/4 cup water or plant-based milk (e.g., almond, oat, or soy milk)
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup (optional, for sweetness)
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil (or any neutral oil, for cooking)
For the Toppings:
- 1/2 cup fresh berries (e.g., blueberries, raspberries, or strawberries)
- Maple syrup (for drizzling)
- Chopped nuts (optional)
- Coconut yogurt (optional)
Ingredient Breakdown
Chickpea Flour
This gluten-free flour is made from ground chickpeas, providing a mild, nutty flavor and plenty of protein and fiber.
Apple Cider Vinegar
Combines with the baking powder to create a light and fluffy pancake texture.
Fresh Berries
Rich in antioxidants and natural sweetness, berries are the perfect complement to these pancakes.
Instructions
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the chickpea flour, baking powder, salt, and cinnamon (if using).
Step 2: Combine the Wet Ingredients
- In a separate bowl, mix the water or plant-based milk, apple cider vinegar, maple syrup (if using), and vanilla extract.
Step 3: Make the Batter
- Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Let the batter sit for 5 minutes to thicken.
Step 4: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
- Flip and cook for an additional 1-2 minutes, until golden brown. Repeat with the remaining batter.
Step 5: Serve
- Stack the pancakes on a plate and top with fresh berries, a drizzle of maple syrup, and any optional toppings you like.
Picture Gallery
Tips and Variations
- Make It Savory: Omit the cinnamon and maple syrup, and top the pancakes with avocado, hummus, or sautéed vegetables for a savory twist.
- Add Flavor: Mix in lemon zest, vanilla, or a pinch of nutmeg for extra flavor.
- Use Frozen Berries: If fresh berries aren’t available, thaw frozen berries and use them as a topping or fold them into the batter.
- Batch Cook: Double the recipe and freeze the pancakes for easy breakfasts during the week.
Nutritional Information (Per Serving – 3 Pancakes)
- Calories: 200
- Protein: 8g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 5g
- Iron: 10% of the daily value
- Vitamin C: 20% of the daily value
These pancakes are a nutrient-packed breakfast option that keeps you feeling full and energized.
Conclusion
These Gluten-Free Vegan Chickpea Flour Pancakes with Fresh Berries are a perfect way to enjoy a nutritious and delicious breakfast without compromising on flavor. Light, fluffy, and bursting with the natural sweetness of berries, these pancakes are sure to become a breakfast favorite.
Have you tried this recipe? Share your tips, creative topping ideas, or photos in the comments below! Don’t forget to tag us on social media with your pancake creations—we’d love to see them.
Frequently Asked Questions
1. Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Stir well before using.
2. What other toppings work well?
Try peanut butter, almond butter, banana slices, or vegan whipped cream for variety.
3. Can I freeze these pancakes?
Absolutely! Let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Transfer to an airtight container or freezer bag and reheat in a toaster or microwave.
4. What if I don’t have apple cider vinegar?
You can substitute it with lemon juice or white vinegar for a similar effect.
5. Are chickpea flour pancakes suitable for kids?
Yes! These pancakes are a great high-protein, gluten-free option for kids. Just omit any added sweeteners for younger children.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.