Gluten-Free Blueberry Chickpea Pancakes

Course: Breakfasts
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 4


  • 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


  1. In a large bowl mix together all the dry ingredients.
  2. 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.
  3. Heat a griddle to medium heat and grease with coconut oil or butter.
  4. Using a 1/3 cup measuring spoon, add batter to the pan. Dot pancake with a few blueberries.
  5. Once small bubbles begin to form, after about 3-4 minutes, flip pancakes. Cook for an additional 3-4 minutes on other side.
  6. Repeat with remainder of pancake batter.
  7. Serve pancakes with blueberries and maple syrup. Enjoy!