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A stack of golden chickpea flour pancakes topped with butter and syrup, served with fresh blackberries on the side

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.
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Prep Time 5 minutes
Cook Time 10 minutes
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).
    Chickpea flour, baking powder, salt, and spices are added to a clear mixing bowl, ready to be whisked together
  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.
    Olive oil and applesauce are being poured into a bowl of chickpea flour and dry ingredients
  3. Heat the Pan
    Warm a nonstick or cast iron skillet over medium heat. Add a little oil to lightly coat the bottom.
    A slice of butter melts in a black nonstick skillet set over a stovetop, ready for cooking
  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.