Blueberry-Pecan Chickpea Flour Vegan Pancakes

By heatherPublished On: August 3, 2020Categories: Breakfast, Gluten-Free, Recipe

Looking for a delicious gluten-free vegan pancake? These blueberry-pecan chickpea flour pancakes are so delicious, no one will know they’re gluten-free or vegan!

My all-time favorite pancakes are these Blueberry-Pecan Vegan Pancakes made with chickpea flour. Don’t let the fact that they’re gluten-free, vegan, and a healthier pancake scare you. They are completely delicious and picky husband approved.

I use frozen wild blueberries which are higher in antioxidants than regular blueberries, but you can use whatever you like best.

Blueberry-Pecan Chickpea Flour Gluten-Free Vegan Pancakes

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Course: Breakfast

Keyword: blueberry pancakes, chickpea flour pancakes, gluten-free, gluten-free vegan pancakes, pancakes, pecan pancakes, vegan

Servings: people

Ingredients

1 cup Chickpea Flour
2.5 tsp Baking Powder
1/2 tsp Salt
2 tbsp Maple Syrup
1/2 cup Water (more if needed)
1/2 cup Wild or Regular Blueberries Fresh or Frozen
3 tbsp Crushed Pecans

Flax Eggs

2 tbsp Ground Flaxseed
6 tbsp Warm Water

Instructions

To make the Flax Egg, soak the flaxseed in 6 tbsp of warm water for about 10 minutes.
Preheat skillet sprayed with nonstick spray on medium heat.
In a large bowl, combine the chickpea flour, baking powder, salt, maple syrup, flax eggs, and 1/2 cup of water in a bowl and stir to combine until all lumps are gone. Add more water 1 tbsp at a time to thin out if needed.
Gently mix in the blueberries and pecans.
Pour 1/3 cup of pancake mix into warm skillet and cook on both sides for about 1-2 minutes or until lightly browned.
Makes about 4 pancakes.
Top with vegan butter, more blueberries and pecans, and my Mixed Berry Syrup.