Two Ingredient Chickpea Flour Pancakes

Two Ingredient Chickpea Flour Pancakes

Pancakes are not just for pancake day, and this is one of the easiest pancake recipes you'll ever find. It uses just two ingredients, chickpea flour and water, although you can make it your own by adding in spices, dried herbs, superfood powders and more, depending on what you have in your cupboards and, more importantly, what you feel like. 

Our in-house nutritionist, Hannah, swears by this recipe and uses it throughout the year (because pancakes are not just for pancake day!) as a vessel for all her favourite sweet and savoury pancake toppings. 

What you'll need (to make enough for 4 - depending on how big you make your pancakes, and how many you eat!)

How to make them

  1. In a bowl, whisk together the chickpea flour and water. You want your batter to be smooth and runny. If you prefer a thicker pancake, use less water
  2. Heat a small amount of oil in a pan over a medium heat. Use a ladle to spoon 1/4-1/3 cup of the batter into the pan and cook until bubbles appear before flipping the pancake and cooking the other side until golden. You'll be delighted to know that these pancakes are super easy to flip!
  3. Repeat the process until you have used up all the batter. Any leftover batter can be stored in a sealed container in the fridge for up to 3 days, you may just need to add a little water before using it. 
  4. Serve the pancakes with all your favourite sweet and savoury toppings, drizzles, sprinkles and sauces. 

Our favourite ways to serve them :

Sweet, with :

Savoury, with :

  • Tahini
  • Almond butter
  • Peanut butter
  • Sautéd vegetables 
  • Crispy baked tempeh or tofu
  • Savoury granola
  • Raw or toasted nuts and seeds
  • Chill mayo

Please tag us on Instagram if you try this recipe, we love to see your creations!

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