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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

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

  1. Mirian said… December 3, 2018
    Can I make waffles with this recipe?
  2. Lindsay said… January 1, 2019
    What is a good sub for arrowroot powder?
  3. Michelle Salmons said… January 25, 2019
    I don't like the taste of chickpea flour. Could I sub with oat flour? What about in your all-purpose blend/mix ?
  4. Deb Young said… March 3, 2019
    For the toppings I found coconut butter to be amazing option for pancakes. Thanks for the recipe. Your timing is perfect.( as usual I might add) I have been looking for a pancake recipe
  5. Ivette said… March 7, 2019
    New favorite pancakes according to my daughter!!! She loves them!!! Thank you
  6. Sophia said… March 10, 2019
    Love this recipe. The odd chickpea flavour wasn’t strong. I didn’t have arrowroot flour so I made them without and the pancakes still turned out great 👍🏼
  7. Alisa S said… May 8, 2019
    My kids and I made a double batch of these this morning. They were delicious! We used coconut milk for the liquid (from a can) and topped with coconut butter. I loved reading the suggestion of diluting maple syrup with coconut oil, the kids didn't notice or care and I cringed a lot less than when they use pure maple syrup. Mom win!
  8. do you need to use banana or banana substitute for this recipe to work??
  9. Danielle said… August 4, 2019
    We just tried this recipe this morning and they were yummy. The slight banana flavour is nice and I didn't notice a chickpea flavour at all. Not as fluffy as traditional pancakes, but the family enjoyed them and asked to make them again. Froze the extra pancakes, which I'll put in the toaster to warm them up. thanks for this.
  10. Sherryl van den Heuvel said… August 11, 2019
    Can I leave out the egg or substitute with something else please?

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