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stack of pancakes on a plate with peanut butter and maple syrup
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5 from 20 votes

Flourless Chickpea Pancakes

Flourless Chickpea Pancakes are made with canned chickpeas, peanut butter and your choice of milk. They're made in a blender and are a delicious, protein-packed breakfast option.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: chickpea pancakes, gluten free pancakes, pancakes
Servings: 12 pancakes
Calories: 141kcal
Author: Erin

Ingredients

Instructions

  • Pour chickpeas into a strainer, then rinse them off completely; then, pour chickpeas into a blender.
  • Add the remaining ingredients into the blender and pulse for 30 seconds or until the batter is smooth.
  • Grease a griddle or skillet with coconut oil or nonstick spray, and heat over medium heat. Pour batter onto the griddle, and once it starts bubbling, use spatula and carefully flip the pancakes over. Once both sides are cooked, remove from heat. Continue process until batter is gone.
  • Top pancakes with extra peanut butter, fruit and/or chocolate chips and enjoy!

Notes

*Calories are per pancake and are an estimation; recipe makes 10-12 pancakes
*Cook pancakes for approx. 2 minutes per side. 
*If pancakes seem to be browning too quickly, turn heat down to low. 

Nutrition

Calories: 141kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 248mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg