Fluffy Chickpea Pancakes (No Flour!)
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!
Servings: 8 pancakes
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
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.
- 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.
- Repeat: Continue with remaining batter, adding more oil or butter as needed.
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.
