Snickerdoodle Pancakes

Prep Time 5 min Cook Time 25 min Serves 5-6     adjust servings

The perfect kid friendly breakfast!


  • 1 1/2 cups chickpea flour
  • 3 T coconut sugar
  • 3 T flax meal
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt

For cinnamon sugar topping

  • 2 T coconut sugar
  • 1/2 tsp cinnamon


  1. Mix the cinnamon/sugar topping in a small bowl and set aside.
  2. n a large bowl , mix all the dry ingredients and stir well.
  3. Slowly, a little at a time, add water until you get a thicker pancake batter consistency. Start with 1/4 cup and work your way up. If you want to make more of a crepe, you can add extra water to thin it out more.
  4. Heat a saute pan on medium heat. Add a little bit of oil to the pan. Using a 1/3 cup measuring scoop, add batter to the pan. Sprinkle a little of the cinnamon/sugar topping on top of the pancake. Very much like regular pancakes, these will start to bubble a little once they are ready to be flipped.
  5. Repeat these steps until all the pancakes are done.


Recipe Notes

These pancakes should last at least 4 days in the fridge. You can also freeze them for longer storage. Enjoy!

© 2016 My Whole Food Life. All rights reserved.