Chocolate Chip Chickpea Pancakes (Vegan)

Melissa King Pancakes and Waffles, Recipes

I am always trying to sneak foods into my kids diets.  That is exactly what I did with these Chocolate Chip Chickpea Pancakes.

I got the idea to make these pancakes because I have been making these chickpea omelettes lately.  I make a savory version for myself, but I noticed that the chickpea flour had a sweet taste to it.

So I knew these Chocolate Chip Chickpea Pancakes would be good.  These are a little thinner than traditional pancakes, but very good.  Almost like crepes.

 

Chocolate Chip Chickpea Pancakes

 

You guys!  My kids gobbled these up!  I love that they are getting a boost of protein and fiber with these.  So they will stay full longer.  That is something you don’t get with traditional pancakes.

These chickpea pancakes were a cinch to make.  They are vegan, gluten free and grain free.  The perfect healthy breakfast recipe.

One of the best parts of this recipe is that the only wet ingredient you need is water, so you can make the mix up and store it in the fridge for whenever you get the urge to have some pancakes.

Chocolate Chip Chickpea Pancakes

Chocolate Chip Chickpea Pancakes

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Prep Time 5 min Cook Time 10 min Serves 12 small pancakes     adjust servings

Healthy pancakes with a boost of protein and fiber!

Ingredients

Instructions

  1. In a large bowl , mix all the dry ingredients.
  2. Heat and oil a large saute pan on medium heat.
  3. Add 1/4 cup dry ingredients, except the chips, + 1/4 cup water to a new bowl .
  4. Mix well and let sit a minute.
  5. Stir in the chocolate chips.
  6. Pour mixture into the saute pan .
  7. Once it starts to bubble, flip the pancakes.
  8. Repeat these steps for the rest of the mixture.

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Recipe Notes

To make each individual pancake, you need to mix 1/4 mix + 1/4 cup water in a separate bowl. That will make only one pancake. To make more, you need to repeat those steps.

You can store the remaining pancakes in an airtight container in the fridge or freezer. Enjoy!

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25 thoughts to “Chocolate Chip Chickpea Pancakes (Vegan)”

  1. Pingback: Just Cooking News / Chocolate Chip Chickpea Pancakes
  2. OK, I'm feeling stupid. Since "all dry ingredients" includes the chocolate chips, why am I adding more chips after I mix wet/dry ingredients? If I have approximately 2 1/4 cups of dry ingredients (assuming 16 T per cup), how do I make 12 pancakes out of 9 quarter cups of dry mix? I'm mixing 1/4 C each of dry & wet for EACH pancake? AND each pancake is mixed in a separate bowl? Or does each 1/4 C of dry mix make approximately 12 pancakes? Am I just overthinking this?
    Reply
    1. When I said all the dry ingredients, I meant everything but the chips. Sorry if that wasn't clear. I will edit the post. To make each individual pancake, just take 1/4 cup dry mix and add it to 1/4 cup water. That makes one pancake. To get the rest, just repeat those steps until all the pancakes are made. Honestly, the 12 pancakes was a guess. Mine ended up all different sizes because they spread out different each time. I hope that helps.
      Reply
  3. These were surprisingly good!! I suppose you can buy chickpea flour but I made my own by grinding up raw chickpeas in my vitamix dry grains container - easy! Thanks for the recipe.
    Reply
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      1. I'm excited to try this, I love all your recipes. My question is. Can I omit the sugar? Can I use a natural sweetener instead? A fruit perhaps?
        Reply
          1. Exactly what I was thinking. Thank you. Omg. Melissa!!! I used date paste ands a little vanilla. OMG OMG YOU'RE A GENIUS!! SO DELICIOUS. CAN'T WAIT FOR MY BOYS TOP TRY THEM
  9. Well this recipe involved a lot of trial & error for me! Never have I had such mixed results while making one recipe before. From runny mess at the start to finally decent pancakes by the end. My thoughts: *On my stove top anyway, medium heat (5.5) was too high. (4 worked.) *When I mixed 1/4 cup dry to 1/4 cup water exactly, it was WAY watery, resulting in one giant, thin crepe-like thing that was impossible to flip. It worked best for me when I used one rounded 1/4 cup of dry and one scant 1/4 cup water. As Melissa stated in a comment above, they still spread out a little different for me each time. * My dry/wet mix made two perfect size pancakes each time. *Do let the mix stand for a minute & thicken, and do mix the chips into the batter. (I forgot once & sprinkled them on top of the un-flipped pancakes in the pan. When I flipped them, that chocolate just burned. Yuck.) Bottom line for me, these tasted good because they have chocolate chips in them & I topped them with maple syrup ... the kid did eat them & asked for more, and hubby liked them too, so I'm glad I did it. I think if I make them again I will try a previous suggestion and use some vanilla in the batter as well. I'm lazy, though, so if I'm being honest, I can't see myself mixing the batter for each pancake separately again. Thank you, Melissa. I'm gonna try your chickpea omelettes with the rest of my flour. :)
    Reply
    1. ... and I just looked at the omelette recipe & realized that it requires mixing them individually as well!! Ha! That's too funny. I don't think I have 2 cups flour left anyway. What else can I do with it???
      Reply
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  11. Great pancakes! Made a bunch of smaller ones (4 in one pan) and made the dough all in once by adding 1 cup of water into the mixture. Really filling and tasty, me and my husband liked them a lot! I served them with remaining pieces of chocolate (I have no chips) and bananas with honey. Yummy
    Reply
  12. Pingback: Chickpea Recipes: New Ways to Incorporate Chickpeas in Meals

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