Gluten‑Free Chickpea Flour Pancakes Recipe – My Go-To, Protein-Packed Breakfast

I never thought I’d be someone who makes pancakes without flour. But here we are.

Not only have I ditched all-purpose flour, I’ve also come to rely on chickpea flour—also known as gram flour or besan—as my go-to for making gluten-free pancakes that are surprisingly satisfying, full of protein, and don’t fall apart when flipped.

This isn’t a cute Instagram recipe with unicorn syrup or edible flowers. This is my real-life, 100% dependable, savory or lightly sweet, gluten-free pancake base that I make three to four times a week.

Sometimes for breakfast, sometimes for lunch, even dinner when I’m too lazy to cook anything more involved.

I’m going to walk you through exactly how I make them, why I use what I use, what substitutions you can make (and which ones you really can’t), and how to adjust this recipe to suit what you’ve got in the kitchen.

Chickpea Flour Pancakes (Gluten-Free, High-Protein)

These chickpea flour pancakes have become my go-to for a gluten-free, protein-rich meal any time of day.

They come together in under 15 minutes, use just one flour, and are endlessly adaptable—savory or sweet, breakfast or dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 1

Course: Breakfast, Dinner, Lunch

Cuisine: Gluten-Free, High-Protein, Vegetarian

Calories: 240

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 cup chickpea flour (besan)
• 1 cup water
• 1 tbsp olive oil or melted butter
• ¼ tsp salt
• ½ tsp baking powder
• ½ tsp optional spices (garlic powder, cumin, turmeric, pepper)
• 1 optional egg

Equipment

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Nonstick or cast iron skillet
• Spatula

Method

 

1. Mix Dry Ingredients

   In a medium bowl, whisk together 1 cup chickpea flour, ½ tsp baking powder, ¼ tsp salt, and any spices you’re using (like garlic powder or cumin).
   
2. Add Wet Ingredients

   Stir in ¾ cup water, 1 tbsp olive oil (and 1 egg if using). Whisk until smooth with no lumps. Let the batter rest for 5 minutes.
   
3. Heat the Pan

   Warm a nonstick or cast iron skillet over medium heat. Add a little oil to lightly coat the bottom.
   
4. Cook the Pancakes

   Pour ¼ cup batter into the pan for each pancake. Cook 2–3 minutes until bubbles form and the edges look set. Flip and cook 1–2 minutes more.
   
5. Serve and Enjoy

   Transfer to a plate and serve hot with your favorite toppings—sweet or savory!
   

Video

Notes

Cooking Tips

• Rest the batter for better consistency—chickpea flour absorbs water slowly.
• Use a well-oiled pan to prevent sticking, especially on the first pancake.
• Savory variations: Add chopped spinach, onions, grated zucchini, or cumin.
• Sweet version: Add cinnamon, vanilla extract, and maple syrup.
• Avoid overmixing if using an egg—just mix until combined.

My Favorite Savory Variations

I lean savory most of the time because chickpea flour just works better that way.

Spinach & Garlic Version

• Add a handful of chopped spinach
• Mix in ½ tsp garlic powder
• Optional: a pinch of chili flakes
• Great with a fried egg or crumbled feta on top

Onion & Cumin Pancakes

• Finely dice ¼ onion (or scallion)
• Add ½ tsp cumin seeds or powder
• Serve with plain yogurt or spicy chutney

Zucchini Fritter-Style

• Grate ½ a zucchini, squeeze water out
• Mix into batter, reduce water slightly
• Fry in slightly thicker pancakes for crispy edges

How to Make a Sweet Version

@cherrishusvegan Sweet Chickpea Flour Pancakes ✨️Vegan +  Gluten-Free✨️ 🌱Ingredients🌱 •1 cup chickpea flour •1 tbsp ground flaxseed •1 cup plant milk (like oat or almond) •1/2 tsp baking powder •1/2 tsp cinnamon •Pinch of salt •1–2 tbsp maple syrup or cane sugar •1/2 tsp vanilla extract •Oil/butter for cooking 🫐Blueberry Compote🫐 •Blueberries (I used frozen) •cane sugar •lemon juice ✨️Instructions✨️ ✨️Mix flaxseed with plant milk and let sit 5 minutes. ✨️In a bowl, whisk chickpea flour, baking powder, cinnamon, and salt. ✨️Stir in flax mixture, sweetner & vanilla. ✨️Let batter rest 5–10 minutes to thicken. ✨️Cook on a lightly greased skillet over medium-low heat, 2–3 minutes per side. . . . . . . . . . . . . #glutenfree #glutenfreefood #glutenfreepancakes #pancakes #dairyfree #dairyfreepancakes #dairyfreeglutenfree #dairyfreerecipes #glutenfreerecipe #plantbased #vegan #blueberry #blueberries #blueberrycompote #compote #chickpea #chickpeaflour #sweet #easy #homemade #fromscratch #recipe #plantbasedrecipe #veganfoodshare #breakfast #beginnerfriendly #vegantiktok #fyp #asmr #asmrfood ♬ good morning, everyone – OVN

To make these taste like more traditional pancakes:

• Add 1–2 tsp of sugar or maple syrup
• Mix in ½ tsp cinnamon
• A splash of vanilla extract
• Optional: a pinch of nutmeg

Toppings I use:

• Greek yogurt + honey
• Banana slices + peanut butter
• Chia jam or berry compote
• They’ll still taste slightly earthy, but the sweetness balances it.

How to Store and Reheat

These refrigerate and reheat well. I often make a double batch and store extras.

Substitutions and What Works

What Makes These Worth Making

What I love about these pancakes:

I’ve tried dozens of gluten-free pancake recipes, many of which were finicky or tasted like cardboard. This one just works. Every time.

What I Pair Them With

Here are some of the ways I eat them, depending on the day:

This recipe is flexible. It’s a base. Once you try it, you’ll start to realize how you can stretch it in 20 different directions.

Where to Get Chickpea Flour

You can usually find chickpea flour in:

• Health food stores – Bob’s Red Mill or local organic brands
• Indian groceries – labeled as “besan,” often cheaper
• Online – Amazon, Thrive Market, Vitacost

Look for one that smells slightly nutty and pale yellow in color. If it smells bitter or musty, it’s stale.

Final Thoughts

Chickpea Pancakes with Creamy Mushrooms 🥞🌿 make a decadent dinner though the pancakes are v simple with just 3 ingredients – chickpea flour, water, salt. Any pulse flour would work well. Naturally gluten-free too.https://t.co/vx6Vc0T31j#pancakeday #chickpeaflour #lovepulses pic.twitter.com/Y1DOMxSMqu

— Hodmedod’s (@Hodmedods) February 13, 2024

This chickpea flour pancake recipe is the most-used one in my kitchen. It’s fast, filling, adaptable, and doesn’t make me feel like I’m sacrificing anything by going gluten-free.

I don’t use gums, starches, or 10-flour blends. Just one ingredient and a few pantry basics.

It’s not a trendy recipe. It won’t win Instagram likes. But it will feed you well, consistently.

And in my opinion, that’s the point.