Published:
Mar 13th 2022
by 
Last updated: Jul 5th 2025
Fluffy, golden, and packed with protein, these Vegan Mini Pancakes are made with chickpea flour for a nutritious twist on your favorite breakfast. They're naturally gluten-free and rich in fiber and folate—perfect for brunch, snacking, or guilt-free weekend treats. Top them with fruit, syrup, or nut butter for a breakfast that’s as fun to eat as it is good for you.
Pro Tip - High-protein and gluten-free, thanks to chickpea flour
- Ready in just 30 minutes with minimal prep
- Perfectly portioned for kids or adults
- Naturally low-fat, low-sodium, and cholesterol-free
- Let the batter rest for 5 minutes to help thicken and activate the baking powder.
- Use a non-stick skillet or griddle to avoid sticking without excess oil.
- Watch for bubbles—that’s your signal to flip.
- Top with maple syrup, cherries, berries, or bananas.
- Add a smear of almond or peanut butter for extra protein.
- Serve as a sweet brunch or light dessert with a drizzle of vegan chocolate sauce.
- Flour: Substitute with oat flour or a gluten-free flour blend if needed.
- Milk: Use almond, oat, or coconut milk as a substitute.
- Sweetener: Swap coconut sugar for maple syrup or date sugar.
- Add-ins: Fold in blueberries or dairy-free chocolate chips for variation.
- Short-Term: Store in the fridge for up to 3 days in an airtight container.
- Reheat: Warm in a toaster, skillet, or microwave.
- Freeze: Freeze between parchment layers and reheat in a toaster for a quick breakfast.
- Chickpea Flour – High in protein and naturally gluten-free.
- Baking Powder – Gives the pancakes lift and fluffiness.
- Coconut Sugar – Adds a mild sweetness with a caramel undertone.
- Cinnamon – Warm spice that complements the nutty chickpea flavor.
- Unsweetened Soy Milk – A dairy-free base with added protein.
- Vanilla Extract – Enhances sweetness and aroma.
- Olive Oil (or spray) – For greasing the pan.
Can I use regular flour instead of chickpea flour?
Yes, but the pancakes will no longer be gluten-free or high-protein.
Are these good for meal prep?
Absolutely! Store and reheat for a quick, nutritious breakfast.
What do chickpea pancakes taste like?
They have a mildly nutty flavor, balanced by vanilla and cinnamon.
How to Make Vegan Mini Pancakes
Start by combining chickpea flour, baking powder, coconut sugar, and cinnamon in a mixing bowl. Whisk to blend the dry ingredients thoroughly.
Add the unsweetened soy milk and vanilla extract, whisking until the batter is smooth and lump-free. Let it rest for 5 minutes to slightly thicken.
Heat a non-stick skillet or pancake griddle over medium heat. Lightly grease with olive oil or spray. Once hot, spoon out ¼ cup portions of batter onto the pan.
Cook for 3–5 minutes until golden brown and bubbles appear in the center, then flip. Cook the other side for another 30 seconds to 1 minute until done.
Serve warm with your favorite toppings.
Time & Serves
Ingredients
1 cup Chickpea Flour
2 teaspoons Baking Powder
1 tablespoon Coconut Sugar
1/2 teaspoon Cinnamon
1 cup Unsweetened Soy Milk
1 teaspoon Vanilla Extract
Olive oil cooking spray or Olive Oil for greasing
Instructions
Add chickpea flour, baking powder, coconut sugar, and cinnamon to a mixing bowl. Using a stainless steel whisk, whisk well.
Add soy milk and vanilla extract, whisking well until lumps disappear. Let batter rest for 5 minutes.
Warm a non-stick pancake griddle or frying pan under medium heat. Once the griddle is hot, coat the griddle or frying pan with olive oil cooking spray or lightly grease with a paper towel soaked with olive oil.
Once the oil is hot, spoon one-quarter cup of the pancake batter.
Cook for 3 to 5 minutes or until golden brown and bubbles appear in the center, then flip over using a spatula. Cook for 30 seconds to one minute until pancake cooks through. Repeat with the remaining batter.
Serve with maple syrup, berries, and/or cherries.
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