Chickpea Flour Pancakes

This batter makes light, fluffy, and delicious pancakes. 100% dairy-free and egg-free! This vegan pancake recipe was created by Tammy Fry, one of our MFM supporters.

  • Prep Time: 5m
  • Cook Time: 5m
  • Yield: 8 pancakes


  • 1 c chickpea flour
  • 2 flax eggs
  • 2/3 c water
  • 30 mL raw sugar
  • 30 mL chia seeds
  • 2 tsp. baking soda
  • Coconut oil for pan


  1. Whisk together the flour, water, egg, sugar, baking soda, and salt until smooth consistency is reached.
  2. Heat a pancake pan over medium heat and add a dollop of coconut oil.
  3. Pour some of the pancake mixture into the pan once the pan is hot.
  4. Cook until the edges firm up and bubbles come through the batter. Flip and cook until the other side has set.
  5. Repeat.
  6. Serve while still hot.
  7. Suggest serving with roasted pecan nuts, a drizzle of rice malt syrup and sliced banana.
  8. And of course, a soy capp!

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