Peanut butter, bananas and chickpea flour make up these vegan, gluten free, delicious pancakes. Plus, they’re topped off with a gooey date caramel sauce.
Breakfast alert!! I’ve been wanting to create a gluten free pancake (we in South Africa just refer to it as flapjacks) recipe for ages now! I am so happy with the way these have turned out. Feast your eyes on the most delicious peanut butter AND banana, Vegan Chickpea Pancakes. Served with a mouthwatering vegan date caramel…
Shooting a whole lot of pantry products for a client recently and was lucky enough to keep some for myself. One item was the Chickpea Flour from Health Connection. Very skeptical I was, but this amazing gluten free and protein rich flour (made from chickpeas) worked its charm in this recipe. I will definitely be utilizing more chickpea flour in my baking, because let’s face it – VEGAN, PROTEIN RICH, GLUTEN FREE! 
I served my vegan pancakes with a quick date and maple syrup caramel, that can literally be whipped up in no time! I didn’t even have fresh berries on hand the day of the shoot, so frozen berries had to do. I actually love the tartness and moisture it gave to the final dish.
Be sure to add your own variety of toppings like melted chocolate (yes please) toasted coconut flakes, nuts, chia seeds or fresh fruit. I haven’t tried to freeze these pancakes yet, so I’m very intrigued to give it another go and try it out.
Click here for the date caramel sauce recipe.
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Chickpea Flour Pancakes and Date Caramel
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegan
Description
Fluffy vegan pancakes made with chickpea flour, banana, and peanut butter. Topped with a rich date caramel sauce.
Ingredients
- 1 1/4 cups (296 ml) chickpea flour
- 1.5 teaspoons baking powder
- 1 cups (237 ml) almond milk
- 1/4 cups (59 ml) mashed banana
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter
- pinch salt
- pinch ground cinnamon
- fresh berries
Instructions
- Combine chickpea flour and baking powder in a mixing bowl.
- In another mixing bowl, combine almond milk, mashed banana, maple syrup, peanut butter, salt, and cinnamon. Whisk until incorporated.
- Mix wet and dry ingredients until batter is combined. Set aside.
- Heat a nonstick pan over medium heat. Add a little olive oil to the pan.
- Using a dessert spoon, scoop batter into the hot pan and cook until the top becomes bubbly.
- Carefully flip and cook for 1 minute.
- Serve with date caramel and fresh or frozen berries.
Notes
- For a smoother batter, blend the wet ingredients briefly before combining with the dry ingredients.
- If the batter is too thick, add a tablespoon of almond milk at a time until it reaches desired consistency.
- Store leftover pancakes in the refrigerator for up to 3 days and reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I substitute chickpea flour with another type of flour for the pancakes?
Chickpea flour is the main ingredient for these pancakes, providing a unique flavor and protein boost. If you must substitute, consider using a gluten-free blend that mimics the texture.
How do I make the date caramel sauce mentioned in the recipe?
The date caramel sauce is made by blending dates with maple syrup until smooth. You can find the specific recipe linked in the blog post.
What toppings work well with these chickpea flour pancakes?
You can top these pancakes with melted chocolate, toasted coconut flakes, nuts, chia seeds, or fresh fruit for added flavor and texture.
