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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

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

  1. Veronica said…
    I just wanted to say how good this recipe is! The colour was really beautiful with the yellow of the chickpea, banana and yolk! And the crunchy texture outside but soft on inside. Was sweet enough with the banana on its own. Thanks so much
  2. Trins said…
    Wondering if these can be baked instead of fried
    • Meghan Telpner said…
      I'm not sure - I've never tried it. Pancake batter is usually too wet for baking, but you could try pouring the batter into a larger cake pan or glass dish and then slice it afterward. Let me know if you try baking them if they turn out!
  3. Jacquie said…
    Can you substitute the egg in this recipe? I’ve made this recipe before but doing an elimination diet, so no eggs allowed. Thanks!
  4. Cathy said…
    Can I leave out the arrowroot starch or sub something more common for it?
  5. Roxy Zahradnik said…
    Can I use almond or cashew milk instead of coconut
  6. Michelle Donnelly said… May 14, 2020
    Can you make this without eggs?
  7. kandi meg said… August 3, 2020
    You lambasted aquafaba so thoroughly, citing the detriments of beans and their "several anti-nutrients and other compounds that can negatively affect us", I'm surprised to discover this post.
  8. Lisa Evans said… August 6, 2020
    Thankyou, they were delicious!! My daughter is on a no gluten, dairy or sugar diet at the moment, and she loved them!
  9. I've just made these with flax egg, and added in chopped dates and some coconut sugar for added flavour as in its own the chickpea flour batter was pretty overpowering. The final pancakes were really tasty, I served with strawberries

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