Go Back
+ servings
a stack of pancakes
Print Recipe
5 from 6 votes

Flourless Chickpea Pancakes - Made with Actual Chickpeas

These Flourless Peanut Butter Chickpea Pancakes make a great post workout or weekend morning breakfast. They're loaded with protein and peanut butter and topped with chocolate for extra goodness.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: pancakes
Servings: 10 pancakes
Calories: 169kcal
Author: Erin


  • 15 oz. chickpeas drained and rinsed
  • 1/2 cup peanut butter
  • 2 tsp baking soda
  • Pinch of salt
  • 2 eggs
  • 1/3 cup + 2 tbsp milk of choice
  • 1/2 tsp vanilla
  • 1 tbsp maple syrup


  • 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 pour batter onto skillet. Once batter starts bubbling, use spatula and carefully flip pancake 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.
  • Enjoy!


Yields 10-12 pancakes


Calories: 169kcal | Carbohydrates: 16g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 235mg | Fiber: 4g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg