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The Best Banana Pancakes with Chickpea Flour


Summer is rolling to a gentle close and I am celebrating my favourite season of all by taking some time off-ish. That's usually how I do it. A little work each day, but mostly maxing and relaxing as I gear up for another busy fall of fun. And this time of sleep-ins and late breakfasts has spawned the absolute best banana pancakes made primarily with chickepea flour.

Chickpea flour, often referred to as garbanzo bean flour, is made from chickpeas. This makes these pancakes grain-free, but also protein powered without needing to grossify your pancake-aroos by adding protein powder to them.

If you care about protein grams and enjoy turning meals into math equations, you might like to know that one cup of chickpea flour works out to about 21 grams of protein. The recipe I have for you today serves two and has a nice little dose of 10 grams of protein per serving right there.

Gluten-free chickpea flour banana pancakes

I have slowly but surely begun to embrace chickpea flour as one of my favourites for gluten-free baking. I am not sure I would make it into a cake just yet - the high fiber and protein would make the cake mighty dense, but it is excellent in muffins, cookies, gluten-free pizza crust and, well, these pancakes.

5 Reasons Why Chickpea Flour Is Awesome

  1. Rich in protein: This will help reduce blood sugar fluctuations and make us feel full longer.
  2. It bakes up beautifully with a bit of a dry, crispy outer later (pancake perfection!)
  3. It's flavour works with both sweet and savoury.
  4. It's gluten-free! That always wins with me!
  5. It's not too heavy and not too light. Some white rice flours are just too starchy for my liking, while nut meals or coconut flour are very heavy or dry. Chickpea flour is just in the middle!

Gluten Free Chickpea Flour Banana Pancakes

Chickpea Flour Banana Pancakes


Prep time: 

Cook time: 

Total time: 

Yield: Serves 2

The best gluten-free banana pancakes made with chickpea flour

  • 1 cup water or coconut milk
  • 1 egg
  • 1 banana
  • 1 cup chickpea (garbanzo bean) flour
  • 1 Tbsp baking powder
  • 2 Tbsp arrowroot starch
  • 1 tsp cinnamon
  • ghee or coconut oil for frying

Make It Like So
  1. Place all ingredients into your high speed blender or food processor and mix until smooth.
  2. Melt 1 Tbsp of coconut oil or ghee into your pan. Using your ¼ cup or ½ cup measure (whatever size you like best), scoop the batter and pour onto your medium heat skillet.
  3. Let cook until you see bubble throughout the pancake, and then flip. Cook for 2-3 minutes on the other side.
  4. Serve with your favourite pancake toppings.

Optional Toppings
Sliced banana
Shredded coconut
Ground goji berries
Ground flax seeds
Fresh fruit
Maple syrup
Ghee or coconut oil

One more extra little nugget for you with this recipe. I love maple syrup as much as the next Canadian, but it is also mighty sweet. I love melting together maple syrup or honey with either coconut oil or ghee. Bringing that fat in will further reduce effect on blood sugar, cut the sweetness and enhance the flavour. You know how I love extra fat in my breakfast!

Food photography: iStock: Anna Shepulova and Paul Biryukov

17 Responses to “The Best Banana Pancakes with Chickpea Flour”

  1. Susan said… August 23, 2016
    Hi. These chickpea flour pancakes look delicious! Just wondering how you feel about chickpea flour if you have an autoimmune disease? I'm sick of coconut flour! Thanks.
  2. Krupa said… August 23, 2016
    Does Chia Egg work in this to replace the egg? Thanks Krupa
  3. Bianca said… August 24, 2016
    How would you recommend making these if one is avoiding eggs? Thanks!
    • I have not tested any egg-free options, but you could try the "chia-egg". 1 Tbsp ground chia mixed into 1/4 cup of water. Let sit until gelled and them mix in.
  4. Steph said… August 27, 2016
    Though they tasted delicious I found these really stuck to the pan, even when I loaded it up with coconut oil between each batch. I did make them with a "flax egg replacer" - not sure if that's what made them stick so much. They were still a tasty gf/dairy/egg free pancake if a little imperfect looking.
    • Hmmm - it could have been the flax. I've only ever tried with egg and didn't have any sticking issues at all so not sure. The temperature of the pan at cooking may also be a factor.
  5. Caroline said… August 27, 2016
    This is a really great yet simple recipe. I used almond milk because thats all I had and I tried with the "chia egg" you suggested, it worked just fine. I will for sure be making these again.
  6. Samantha said… September 15, 2016
    Can't wait to have these tomorrow! Could I use tapioca instead of arrowroot?
  7. Leslie said… October 14, 2016
    Hi Meghan - I made these last weekend as I promised my husband pancakes for Thanksgiving brunch! I don't know what went wrong but the batter was thin, they didn't puff up and they didn't cook inside. I also used tapioca as I did not have arrowroot Any thoughts?
    • I don't know! I've made these several times following the recipe exactly and have had great results. They do cook a little differently than your regular fluffy white pancakes. Perhaps let your batter sit for 10 minutes and see if that thickens it up.
  8. Abby said… November 29, 2016
    These are amazing. My pancake loving children devour them!!
  9. Ina said… January 18, 2017
    Hi, would this recipe work for waffles? Or any other GF or paleo recipe? Just got an amazing waffle maker n would like to explore some healthy options apart from premixed GF flours. Thank you:)
  10. Karen said… March 22, 2017
    Thanks Meghan. I found your receipe through a google search. I'll try this today.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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