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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

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

  1. Laura said… March 26, 2017
    Tried these for the first time this morning (recipe as is, first time using chickpea flour for anything) and they were amazing! My kids even loved them! I love that they are high in protein too! Will be looking for more chickpea flour recipes. Win-win-win!! Thank you!
  2. Tamara said… March 26, 2017
    The perfect delicious and fluffy pancakes!! And grain free! Thank you for sharing! This recipe brought lots of joy to my house this Sunday morning :)
  3. gabriel vazquez said… June 29, 2017
    love this website! can't wait to try more recipes, making the pancakes right now. 1 TBSP of baking soda seems like a lot for 1 cup flour no? I've done other recipes that were less than half the amount soda and double the flour? but i also don't know much about baking or baking soda. just wanted to confirm its 1 TBSP not 1 tsp
    • It's 1 tbsp. Gluten-free baking often requires more baking powder than traditional glutenous recipes, as gluten-free flours tend to be more dense.
    • Margaret said… August 18, 2017
      The recipe calls for baking powder not baking soda!
  4. Marina said… July 2, 2017
    Wow! Just started experimenting with all gluteen free flours...usually avoiding pancakes...but this chickpea banana pancakes blew me away! :D I added home made fresh raspberry and honey sauce! Magnificent! Even mesurements were exact. Thank you for sharing the recipe. :-)
  5. Noelle said… July 8, 2017
    These sound great. Can we omit the arrowroot starch?
  6. Rica said… August 22, 2017
    I've made this over 5 times, it is so unbelievably delicious and filling. Adding blueberries and chocolate chips (one or the other, then stacking) makes this recipe PERFECT. thank you for sharing!!!
  7. Michael said… September 17, 2017
    Can I make waffles from this recipe instead of pancakes? Do I need to add or change anything? I'm about to try it out.
  8. Mine came out incredibly runny. Did I miss something do you think?
  9. Wendell said… October 12, 2017
    These look fantastic! But ... what can I use instead of egg. I didn't see a vegan option with this recipe but may have overlooked it. Thanks!
  10. I am working on a farm in France at the moment and wanted to make some nice Sunday breakfast but could only use the ingredients I could find here. There was chickpea flour so I ended up with this recipe and my pancakes were delicious, the flavor was so great! However instead of starch I used tapioca, but I think that didn't work too good because they were very liquid. So I ended up adding about 1/2 cup more chickpea flour. Any ideas why or what I could use next time if I don't have the starch (I couldn't find any other starch either). I roasted some pears in cinnamon and added a tablespoon of coconut oil cause I used water instead of coconut milk. But superb breakfast :P. Thanks for the recipe!
    • I'm glad you enjoyed this recipe and your roasted pears sound delicious! Tapioca starch is fine for substituting if you can't find arrowroot. Pancake batter is supposed to be pretty liquidy so I wouldn't worry about that too much, though it sounds like you found a workaround by also adding more flour. My recipes are very forgiving so as long as you liked them, enjoy in good health!

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