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These chickpea pancakes are fluffy, golden, and lightly sweet, made in a blender from one can of chickpeas, rolled oats, and eggs, no flour required. With added protein and fiber, thanks to chickpeas (but no chickpea flavor), they’re about to become your new favorite way of using a can of chickpeas!

Two golden chickpea pancakes topped with a pat of butter and sliced strawberries are served on a white plate with a fork nearby.
These chickpea pancakes are higher in protein and fiber than anything made with flour, hold together beautifully, and taste like something you’d happily make for Sunday breakfast.
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I’ve been called the Chickpea Queen of the internet, and honestly…I’ve earned it. After years of developing chickpea blondies, chickpea cookie dough, and chickpea muffins, I’ve learned exactly how to make a can of chickpeas disappear into a recipe while leaving behind only protein, fiber, and structure.

This is that same concept applied to your Saturday morning stack!

Plate of pancakes with a pat of butter, strawberries, syrup, and a bowl of chickpeas on a table with an orange napkin.

Key ingredients

  • Chickpeas: They blend completely smooth and contribute protein, fiber, and structure without any detectable flavor. Rinse them well to remove any canning liquid.
  • Rolled oats: Blend into a fine flour that gives the pancake its body and a slightly nutty flavor.
  • Eggs: Provide lift and binding. Two eggs for eight pancakes is the right ratio for a batter that holds together without being too eggy.
  • Milk: Thins the batter to the right pourable consistency. Any dairy-free milk works as a direct substitute. Oat milk produces the closest texture to whole milk.
  • Maple & Vanilla: The flavor details that makes these taste like a proper breakfast pancake rather than a protein experiment.
A top-down view of various baking ingredients on a yellow surface, including chickpeas, butter, oats, oil, baking powder, maple syrup, vanilla, milk, and eggs, each labeled—perfect for making delicious Chickpea Flour Pancakes.

Can you taste the chickpeas?

No. They blend completely smooth and disappear entirely behind the vanilla, maple syrup, and oat flavor. The finished pancake tastes like a slightly nuttier version of a regular pancake. First-time testers consistently have no idea what’s in them!

Topping ideas

These work with anything you’d put on a regular stack.

Classic: butter and maple syrup, which lets the vanilla and oat flavor come through clearly.

Fresh fruit: sliced strawberries, blueberries, or banana with a drizzle of honey.

Nut butter: almond or peanut butter melted into the warm pancakes with a drizzle of maple syrup adds protein and makes the stack more substantial.

Savory: skip the maple syrup and vanilla and top with a fried egg and avocado for a completely different direction that works surprisingly well.

A stack of pancakes topped with butter and syrup sits next to sliced strawberries and a bowl of nuts.

For something quick on a weekday morning, high-protein microwave pancakes are the two-minute version!

Stack of pancakes topped with butter and syrup, with two strawberries on the side, served on a rectangular plate.
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Fluffy Chickpea Pancakes (No Flour!)

4.88 from 8 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8 pancakes
These chickpea pancakes are fluffy, golden and flourless with added protein and fiber and zero bean flavor. Made in a blender from chickpeas, oats and eggs!

Ingredients 

  • 1 15-oz can chickpeas, drained and rinsed
  • ⅔ cup rolled oats, 60 g
  • 2 large eggs
  • ½ cup milk, can use dairy-free, 120 g
  • 2 Tbsp maple syrup, 45 g
  • 1 tsp vanilla extract, 7 g
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 Tbsp unsalted butter, melted, 45 g
  • neutral oil or butter, for cooking
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Instructions 

  • Preheat: Heat a nonstick pan over medium-high heat. Once hot, reduce heat to medium-low and lightly coat with neutral oil or butter.
  • Blend Batter: In a high-speed blender, combine 1 15-oz can chickpeas (drained and rinsed), ⅔ cup rolled oats, 2 large eggs, ½ cup milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, 1 ½ tsp baking powder, and ½ tsp salt. Blend until completely smooth.
    Add melted 3 Tbsp unsalted butter and blend again until fully incorporated.
    A blender contains oats, yogurt, an egg, and a splash of milk, viewed from above on a yellow surface.
  • Cook Pancakes: Pour batter into the pan to form pancakes (I usually spoon them out using a ¼-cup measuring cup). Cook for about 4 minutes, or until bubbles form on the surface and edges begin to set. Flip and cook another 4 minutes, until lightly golden brown.
    Three uncooked pancakes are being cooked on a black cast iron skillet.
  • Repeat: Continue with remaining batter, adding more oil or butter as needed.
    A close-up of golden brown pancakes stacked on a white plate, with fresh strawberries placed on the side.

Notes

Store cooked pancakes in an airtight container in the fridge for up to four days. Reheat in the toaster, a dry pan over medium-low heat, or the microwave for 30 to 60 seconds.
To freeze, stack with parchment paper between each pancake and store in a freezer bag for up to two months. Reheat straight from frozen in the toaster or a 350°F oven for 5 to 7 minutes.
Can I make these dairy-free? Yes, easily. Swap the milk for any unsweetened plant-based milk and replace the butter with melted coconut oil or a neutral dairy-free alternative. Oat milk and coconut oil produce the closest result to the original.
Can I make the batter ahead? Yes. Blend the batter the night before and store covered in the fridge for up to 24 hours. Give it a quick stir or re-blend before cooking since the oats will absorb some liquid overnight and the batter will thicken slightly.

Nutrition

Serving: 1pancake (not including cooking oil or butter) | Calories: 175kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 190mg | Potassium: 200mg | Fiber: 3g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 0mg | Calcium: 90mg | Iron: 1.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.88 from 8 votes

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51 Comments

  1. Elina says:

    Could I sub chickpea flour for the chickpeas? I have plenty and would need new inspo how to use it!

    Reply
    1. Sarah Bond says:

      We haven’t tested this one with chickpea flour, but I think it would make them a bit more dense!

  2. Myra J Santos says:

    Can I use a neutral oil instead of butter?

    Reply
    1. Sarah Bond says:

      That should work!

    2. Stef says:

      Would flax work for egg substitute? These look amazing!

    3. Nika says:

      Nika,can I use no oats?

  3. Lizz says:

    What are the macros of this recipe?

    Reply
    1. Sarah Bond says:

      We’ve just added them below the recipe!

    2. Dina says:

      5 stars
      Wow? Super easy , fast and yummy!
      I used coconut milk and vanilla bean powder as that’s what we had on hand. They came out great! Thanks for another amazing recipe!

    3. The Live Eat Learn Team says:

      Big smiles over here Dina, thanks for trying it!

  4. Leo says:

    Can I use dates as substitude for maple syrup?

    Reply
    1. Sarah Bond says:

      We haven’t tested that with this recipe, but I think it would work. I would love to hear how it goes if you try it out!

  5. Debby says:

    Can you make this egg free?

    Reply
    1. Sarah Bond says:

      We haven’t tested an egg-free version for this one. Sorry about that!

  6. Taiba says:

    Hi, im thrilled for you try this recipe, can i know please how many grams or cups of ready chickpeas do i need to add? I will not use ready cans . thanks !

    Reply
    1. Sarah Bond says:

      Each can of chickpeas is equivalent to 1 1/2 cups of cooked chickpeas!

  7. Kalpana says:

    Can I add whey protein powder to the mix? This would give me additional protein and also maybe not have to uses maple syrup.

    Thanks

    Reply
    1. Sarah Bond says:

      We haven’t tested this one with additional protein powder, so I can’t say for sure how it would work. You might just need a little bit more liquid to give it a batter consistency.

    2. Kalpana Patel says:

      Thank you for the reponse. It will be a while before I plan to make this. Will see how it goes.

  8. Mary says:

    Hi would this work with a flax egg and omitting the butter in the batter? Thank you.

    Reply
    1. Sarah Bond says:

      We haven’t tested that, so I can’t say for sure, but I would love to hear how it goes if you try it out!

  9. Denise says:

    Can I sub out the eggs

    Reply
    1. Sarah Bond says:

      We haven’t tested an egg-free version of this one. Sorry about that!

  10. Maura says:

    Have you tried replacing the eggs to make these vegan (with the dairy subs)? Curious if a flax egg or something would work

    Reply
    1. Sarah Bond says:

      We haven’t tested an egg-free version of this one. Sorry about that!