Garbanzo Bean Pancakes

Edit: Holy frustration!  I have been trying to post this since yesterday and my server was not responding or allowing me to access WordPress.  Yikes bikes!  Now back to our scheduled post…
Happy Monday!
I have been meaning to share this recipe with you for quite some time because I have been enjoying sweet and savory versions as a quick and nutritious snack.

Garbanzo Bean Pancakes are gluten free, vegan, and packed with 12 g of protein and 20% of your RDA for iron all wrapped up in one batch. I cut back on the sugar for these because I knew I was going to enjoy them with maple syrup, but you can adjust the sugar to your taste. The options are endless so feel free to play around with the different flavors. The flavor of these are cinnamon and vanilla sugar.

That’s right, VANILLA sugar.

Garbanzo Bean Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Garbanzo Bean Pancakes are gluten free, vegan, and packed with 12 g of protein and 20% of your RDA for iron all wrapped up in one batch.
  • ½ c garbanzo bean flour (Bob Mills)
  • ½ c coconut milk (you may use water)
  • 1 tbls vanilla sugar
  • 1.5 tbls agave
  • ¼ tsp baking powder
  • pinch of pink sea salt
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • coconut oil for greasing the pan
  1. Combine all ingredients together
  2. Heat small amount of coconut oil in flat pan over medium-low heat
  3. Pour small amount of batter into pan and allow to set
  4. Once edges are raised and the top of the pancake looks set, flip and cook for an additional 30 seconds
  5. Repeat

Now, don’t go yelling at your local grocer trying to find vanilla sugar on the shelves because you will not find it. However, it is extremely easy to make and only requires fresh vanilla bean pods. Scrape out the middle section and use in other baked goods (I used it in a lemon torte that I have yet to post about) and throw the outside pod into your sugar canister. Make sure the canister is airtight, otherwise the pods will dry out and will not perfume the sugar enough. Shake a few times a week and continue to add in sugar as you use it and the pods will continue to do their wonders.


Now, onto the garbanzo bean pancakes. The secret to successful pancakes is to cook them LOW and SLOW. I cooked mine in a touch of coconut oil over medium-low heat. When you first pour them into the pan they will be glossy on top. DO NOT TOUCH them and let them sit. Be patient and you will notice the top will turn from glossy to matte and will appear to be set. That is when you flip the pancake and cook on the other side for 30 seconds or less. WAA-LAH! Delicious and guilt free pancakes in minutes.
 I absolutely adore working with garbanzo bean flour so be sure to check out my other recipes using this amazing ingredient. By the way, the only garbanzo bean flour that I use is Bob Mills and I will never use anything else. Bob Mills products are always priority over anything else due to the guaranteed quality and consistency.



Related Posts Plugin for WordPress, Blogger...
Share The Beautiful Balance!


  1. Ugh, I hate when blog servers are down!! I get so frustrated and think it’s the end of the world ;) Not to be dramatic or anything…. These pancakes look worth the wait! I love the added health of garbanzo beans – yum!
    Becky @ Olives n Wine recently posted…Zucchini-Summer Squash QuicheMy Profile

  2. I am crazy about pancakes (and that is an understatement) and I must have tried dozens of variations. Although I have made garbanzo bean wraps and crepes I have never made fluffy pancakes – I love the look of these! I must try them. Thank you for sharing!
    afracooking recently posted…Oat Carrot CookiesMy Profile

  3. Alex Evans says:

    Definitely can’t do half parts liquid and half parts flour. It’s too runny, but they were good after improvising! Yum!!

    • I’m happy to hear you enjoyed these! The only reason I can think of as to why they were runny for you is that my coconut milk may be thicker? Not sure, but either way I am so happy it worked for you. :)

      • Canned coconut milk is usually denser and fattier than the coconut milk sold in cartons as a drink. Perhaps that’s the difference? I’m going to try to find a way to make them work without any spruces see sugar – perhaps by adding some mashed banana.. It’s a long shot but it might work!

  4. Hey Christina, just came across your blog by accident and saw these yummy looking pancakes! I’ve never really made much with chickpeas except hummus so I can’t wait to see how these turn out :)
    Roz @ Eat Some Leaves recently posted…Chocolate Mousse (The Beginning)My Profile

    • You will be obsessed with garbanzo bean flour if you make these! I use it in everything from veggie burgers to socca to these pancakes. If you make them let me know what you think :)

  5. I have tried these 4 times now and they never work for me. They always burn on the outside and don’t cook fully in the inside. It’s so frustrating. Also it’s almost impossible to get them off the pan. I keep the flame super low and I use quality coconut oil. What can I do?

    • Oh no, I am so sad to hear that! I have never had any issues for this recipe so thank you for commenting to tell me! Did you substitute any of the ingredients in the original recipe? Are you using coconut milk? Every coconut milk has a different consistency so yours may be thinner than the one I used. Also, adding more agave will thin the recipe out as well. Too thin of a batter will cause these to not be able to set up. Also, try letting the batter sit and rest for 10-15 minutes and make sure your heat is not too low.

Speak Your Mind


Rate this recipe:  

CommentLuv badge

%d bloggers like this: