Course Breakfasts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free

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Gluten-Free Blueberry Chickpea Pancakes

Prep Time 5 minutes
Cook Time 16 minutes


  • 1 1/2 cups chickpea flour
  • 1 1/2 cups water, or almond milk
  • 3 tbsp coconut sugar
  • 3 tbsp flax meal
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt, sea
  • 2 cups blueberries
  • 1 tbsp coconut oil, or butter


  • In a large bowl mix together all the dry ingredients.
  • Slowly stir in water or almond milk, until the pancake batter has a thick consistency. If the batter is too thick, add more water or almond milk.
  • Heat a griddle to medium heat and grease with coconut oil or butter.
  • Using a 1/3 cup measuring spoon, add batter to the pan. Dot pancake with a few blueberries.
  • Once small bubbles begin to form, after about 3-4 minutes, flip pancakes. Cook for an additional 3-4 minutes on other side.
  • Repeat with remainder of pancake batter.
  • Serve pancakes with blueberries and maple syrup. Enjoy!