SWEET BREAKFAST RECIPE
Who says you can’t have chocolate for breakfast? These chickpea flour chocolate pancakes are certainly a healthy and nutritious breakfast option. Made with protein-rich chickpea flour, they are very filling and ideal for busy mornings.
You can top them with fresh berries, berry chia jam, or just drizzle with dark chocolate or maple syrup.
These pancakes are high-protein, vegan, gluten-free, dairy-free, egg-free, and soy-free.
MEET THE INGREDIENTS
These chickpea flour chocolate pancakes are perfect for breakfast, brunch, or as a light dessert/snack in the afternoon. They are easy to make and can be ready in 30 minutes. This is what you’ll need:
Chickpea flour, oat flour, coconut sugar, cacao powder, coconut milk, rice milk, baking powder, and gingerbread spice mix (optional).
Note: If you have a gluten allergy or celiac disease, make sure chickpea and oat flours are certified gluten-free.
CHICKPEA FLOUR
Chickpea flour, also known as garbanzo flour, is a gluten-free flour made from dried chickpeas. It is high in protein (1 cup contains more than 20 g of protein), fiber, and micronutrients and is lower in carbs and calories than traditional wheat flour.
Being gluten-free, chickpea flour is great for people with celiac disease, gluten intolerance, or wheat allergy. But, if you’re worried about cross-contamination, make sure you buy flour that is certified gluten-free.
CHICKPEA FLOUR NUTRITIONAL PROFILE
100 g chickpea flour contains:
Calories: 387
Total Fat: 7 g
Total carbohydrate: 58 g
Sugars: 11 g
Dietary fiber:11 g
Protein: 22 g
PERFECTLY ROUND PANCAKES
These perfectly round chickpea flour chocolate pancakes are made with a little help of stainless steel cooking rings.
Stainless steel rings are great for all sorts of things besides making pancakes. Use them to make mini cheesecakes, create stack portions, shape cooked rice, or mashed potatoes. You can also use them to plate up evenly-sized portions.
Note: For these chocolate pancakes, I used 9 cm stainless steel cooking rings.
HOW TO MAKE CHICKPEA FLOUR CHOCOLATE PANCAKES
PANCAKES
- Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.
- Melt coconut cream (see Note on coconut cream) in a pot over low heat.
- Pour wet ingredients (milk and melted coconut cream) into the bowl with dry ingredients and mix briefly with a hand mixer until you get a thick but scoopable pancake batter. Adjust sweetness if needed.
- Note: The batter is supposed to be on the thicker side (I usually use a teaspoon to scrape the batter off the spoon and flatten it out a bit). If it’s way too thick add a couple of tablespoons of rice milk (the milk should be at room temperature).
- Preheat the pan over medium heat and lightly brush it with coconut oil. Grease the inside of the stainless steel rings (9 cm in diameter) with coconut oil, place them into the pan, and pour 2 tablespoons of the pancake batter into each ring.
- Cook for about 2-3 minutes on one side (until you can easily flip it). If needed, loosen the pancake from the ring with a knife, and slowly and carefully remove the hot ring with tongs.
- Carefully tuck a spatula underneath the pancake and flip over. Cook for another minute or so until the pancake is done.
- Drizzle with melted dark chocolate and top with fresh blueberries.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
TIPS AND SUBSTITUTES
Rice milk: You can use other plant-based milk instead of rice milk like almond, soy, or oat milk.
Gingerbread spice mix: If you don’t like gingerbread spice, just leave it out or use cinnamon instead.
Serving suggestion: Drizzle with melted dark chocolate and top with blueberries.
Servings: Makes approx. 10-11 pancakes (9 cm in diameter).
CHICKPEA FLOUR CHOCOLATE PANCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free
- High-protein
- Soft and easy to make
- Very filling
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea Flour Chocolate Pancakes
Ingredients
Pancakes
- 100 g chickpea flour
- 40 g oat flour
- 75-80 g coconut sugar
- 50 g cacao powder
- 1.5 teaspoon baking powder
- 1 teaspoon gingerbread spices mix
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 160 ml rice milk + extra 1-2 tablespoons (the milk should be at room temperature)
Topping
- 50 g dark chocolate
- fresh blueberries
Instructions
Chocolate pancakes
- Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.
- Melt coconut cream (see Note on coconut cream) in a pot over low heat.
- Pour wet ingredients (milk and melted coconut cream) into the bowl with dry ingredients and mix briefly with a hand mixer until you get a thick but scoopable pancake batter. Adjust sweetness if needed. The batter is supposed to be on the thicker side (I usually use a teaspoon to scrape the batter off the spoon and flatten it out a bit). If it's way too thick add a couple of tablespoons of rice milk (the milk should be at room temperature).
- Preheat the pan over medium heat and lightly brush it with coconut oil. Grease the inside of the stainless steel rings (9 cm in diameter) with coconut oil, place them into the pan, and pour 2 tablespoons of the pancake batter into each ring.
- Cook for about 2-3 minutes on one side (until you can easily flip it). If needed, loosen the pancake from the ring with a knife, and slowly and carefully remove the hot ring with tongs.
- Carefully tuck a spatula underneath the pancake and flip over. Cook for another minute or so until the pancake is done.
Serving suggestion
- Drizzle with melted dark chocolate and top with fresh blueberries.
Notes
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Did a sugar free version for part of a baby led weaning meal … The coconut cream flavour is delicious, baby and I both wolfed these down
Thank you so much for your feedback, Kirsten! So glad you liked the pancakes.
This looks wonderful. May I use regular AP flour in place of Oat Flour?
Thanks so much, Daniel! I haven’t tried it, but it should work fine in my opinion.
Hello, these look lovely! Would it be just the same to sub soy milk for the rice milk? Thank you kindly
Hi! I haven’t tried it, but I don’t see why not. Maybe you’ll need to adjust sweetness a bit as rice milk is often a bit sweeter than soy. I tried it with almond milk though, and it worked just fine.