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
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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.
