Blueberry-Pecan Chickpea Flour Vegan Pancakes

Blueberry-Pecan Chickpea Flour Vegan Pancakes

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

  • 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
  1. 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.