How to make delicious, super-fast gluten-free pancakes. A chickpea and buckwheat flour pancake recipe.
Looking for something quick to make, gluten-free — mini chickpea pancakes with a neutral flavor so you can pair them with sweet or savory toppings?
You’re in the right place: these mini gluten-free pancakes are versatile and delicious. Just remember to prepare the batter the evening before and keep it in the refrigerator.
Then in the morning you only need to heat a small pan and spoon the batter in a few moments. They’re excellent with a cocoa “macro” cream that resembles gianduja, but also with fruit preserves, fresh fruit, or chopped nuts.
They are wonderful with sun-dried tomato hummus, with tahini, with onions, with pestos like wild garlic pesto… basically with whatever inspires you. For these little pancakes, keep the chickpea flour fixed; you can substitute the buckwheat with millet, sorghum, rice or teff flour. Example? Chickpea and chestnut pancakes are truly delicious. Try these chickpea and buckwheat pancakes with yogurt.
Also try them with hummus and wild garlic pesto. Here is how to make gluten-free pancakes with chickpea and buckwheat flour, without eggs, without butter — vegan.
Here are a few other pancake recipes:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 20 pancakes
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 2/3 cup (about 3 oz) Chickpea flour
- 1/2 cup (about 2 oz) Buckwheat flour
- 3/4 cup (6 fl oz) water (cold mineral)
- 2 pinches baking soda
- 2 drops lemon juice
Preparation
If possible, a few hours beforehand (or even overnight) blend the chickpea flour, buckwheat flour and water in an immersion blender jug and refrigerate.
When ready to use, add the baking soda and lemon juice and mix. Alternatively, use 1/4 teaspoon cream of tartar.
Heat a pan, lightly greasing it with a drizzle of extra-virgin olive oil. When hot, pour small ladlefuls of batter. Let them puff for a few minutes until bubbles form on the surface, flip gently and finish cooking.
While you cook the pancakes, in a bowl vigorously mix 3 tablespoons rice malt syrup, 2–3 tablespoons 100% hazelnut cream (or almond cream if you prefer) and 1 tablespoon unsweetened cocoa powder.
Rice milk as needed — just enough to thin the cream if it’s too dense.
Daniela’s Tips
Sift the Flours: For a smoother batter, sift the chickpea flour before measuring. It tends to clump.
Don’t Overmix: Stir only until the dry and wet ingredients are just combined. Overmixing can affect the texture.
Check the Consistency: The batter should be thick but pourable. If it’s too thick, add a little more milk; if too thin, add a bit more flour (chickpea flour absorbs liquids well).
Oil the Pan: Use a non-stick pan and lightly grease it with oil or melted butter.
Control the Heat: Cook over medium-low heat. Too high heat will burn the outside before the inside cooks.
Wait for Bubbles: Flip the pancakes only when bubbles form on the surface and the edges look set.
Are chickpea and buckwheat flour pancakes suitable for people with celiac disease?
Yes, both flours are naturally gluten-free. Be sure to purchase certified gluten-free flours to avoid cross-contamination.
What do chickpea and buckwheat flour pancakes taste like?
Chickpea flour gives a slightly nutty flavor, while buckwheat adds a more rustic note.
Can I use plant-based milk instead of water?
Certainly! Almond, soy, or oat milk (make sure it’s certified gluten-free).
How can I make the pancakes fluffier?
Adding a teaspoon of apple cider vinegar or lemon juice to the plant milk before mixing with the dry ingredients can help react with the leavener and create fluffier pancakes. Do not overmix the batter.
Can I freeze these pancakes?
Yes, once completely cooled, you can freeze them separated by parchment paper. They reheat easily in the toaster or microwave.
What are the nutritional benefits of these flours?
Chickpea flour is rich in protein and fiber, while buckwheat provides minerals such as magnesium and manganese, and is a good source of rutin (a flavonoid with antioxidant properties).
Can I add other ingredients to the batter?
Yes, blueberries, chocolate chips, or chopped nuts are great additions.
