Vegan Chickpea Pancakes Recipe
Delicious and fluffy vegan chickpea pancakes made with chickpea flour, soy milk, and a hint of vanilla. These protein-rich pancakes are quick to prepare and perfect for a nutritious breakfast or brunch. They are dairy-free, egg-free, and use natural sweeteners to create a wholesome, plant-based meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegan Buttermilk
- ½ cup soy milk
- 1 ½ teaspoon lemon juice
Batter
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 3 tablespoons cane sugar
- 1 teaspoon vanilla extract
- 2 tablespoons neutral vegetable oil
- Additional neutral vegetable oil or coconut oil for greasing the skillet
Instructions
- Make vegan buttermilk: Combine ½ cup of soy milk with 1½ teaspoons of lemon juice in a small bowl and set aside for a few minutes to let it curdle and thicken slightly, mimicking the texture and acidity of traditional buttermilk.
- Whisk dry ingredients: In a separate large bowl, whisk together 1 cup of chickpea flour, 1 teaspoon of baking powder, and 3 tablespoons of cane sugar until evenly combined.
- Combine wet ingredients: Add the prepared vegan buttermilk, 1 teaspoon of vanilla extract, and 2 tablespoons of neutral vegetable oil to the dry ingredients.
- Mix the batter: Whisk vigorously until the batter is smooth and free of lumps. Let the batter rest for 5 minutes to allow it to hydrate and thicken slightly.
- Prepare the skillet: Heat a large non-stick skillet over medium-high heat and lightly grease it with neutral vegetable oil or coconut oil to prevent sticking.
- Cook the pancakes: Drop about 3 tablespoons of batter onto the skillet for each pancake, spreading them slightly if needed.
- Flip the pancakes: Cook until bubbles appear on the surface and edges look set, then gently lift and flip the pancakes. Cook the other side for an additional 1 minute until golden brown and cooked through.
- Serve: Serve warm with fresh fruits and maple syrup or your favorite toppings for a delicious breakfast treat.
Notes
- For best results, use a non-stick skillet to prevent pancakes from sticking.
- You can substitute soy milk with other plant-based milks such as almond or oat milk.
- Resting the batter helps improve texture by allowing the chickpea flour to fully absorb the liquid.
- Adjust sweetness by adding more or less sugar according to taste.
- These pancakes are gluten-free, vegan, and suitable for people with dairy or egg allergies.
Find it online: https://justsosavory.com/vegan-chickpea-pancakes-recipe/
