8 Ingredient Chickpea Flour Banana Pancakes

As promised, I have not managed to shut up about making baked goods with bean flour yet. But come on now. It’s such a clever and easy substitute for wheat flour.

This time, we’re making pancakes. Yet again, the versatility of chickpea flour (and, I suppose, chickpeas in general) is on display for all. Chickpea flour, mashed banana and stevia team up to make these pancakes significantly healthier than their regular pancake counterparts that utilize wheat flour, sugar and eggs.

Incidentally, these swaps make this recipe a little more palatable for the gluten-free, diabetic and vegan crowds. They also make the pancake itself a little more nutritional: chickpea flour adds some nice fiber and protein, and the banana adds a serving of fruit as well as a potassium boost.

This recipe could be great for a two-person brunch, or just one hungry person. Just make sure you top them with sliced banana and good maple syrup, and you’ll be very happy.

Chickpea Flour Banana Pancakes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Main Course

Servings 2 servings

Ingredients

  

• 1/2 cup chickpea flour also known as garbanzo bean flour
• 1 tsp baking powder
• 1 tsp stevia
• 1/2 tsp ground cinnamon
• 1/2 medium ripe banana save other half for serving
• 1/2 cup non-dairy milk I used almond
• 1 tsp vanilla extract
• small amount of neutral oil or oil spray

Instructions

 

• Start by combining the chickpea flour, baking powder, stevia and cinnamon in a medium bowl.
• In a separate, smaller bowl, mash the 1/2 banana (slice the other half and set aside for serving). Add in the non-dairy milk and vanilla extract and mix. Pour the wet ingredients into the dry and mix until combined. Set this mixture aside for 5-10 minutes.
• Heat a frying pan on medium-low, adding a small amount of neutral oil or oil spray. Once the pan is up to temperature, make your pancakes. I used a scant 1/4 cup of batter for each pancake and ended up with 6 pancakes.
• Cook the pancakes for 1-3 minutes on each side, checking often. You may need as long as 5 minutes, but just keep checking them until they are to your desired doneness.
• Serve with sliced banana and a drizzle of syrup on top. Makes 2 three pancake servings or 1 six pancake serving. Enjoy!

Notes

Don’t forget to only mash half of the banana for your pancake batter. You can slice up the other half of the banana and use it to top your pancakes once you’re ready to serve them.

Keyword banana, bean flour, chickpea, dairy-free

What else can be made with bean flour? The sky is the limit as far as I’m concerned. Enjoy this recipe in good health!

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