If you’re looking for a quick, wholesome, and slightly unexpected pancake recipe, these 10-minute chickpea flour pancakes are just the thing. Made without wheat flour, packed with protein, and flavored with sweet caramelized apples, they’re light, tender, and completely satisfying. Whether for breakfast, brunch, or an afternoon snack, this gluten-free take on a classic favorite will quickly become a staple.
Ingredients for the Batter
- 2 large eggs
- 2 tablespoons sugar
- 1 cup plain yogurt (250 ml)
- 1 ¾ cups chickpea flour (250 g)
- 1 teaspoon baking soda
- A pinch of salt
Ingredients for the Filling
- 2 apples (or another fruit of your choice)
- 1 tablespoon butter (for sautéing apples)
- 1–2 teaspoons sugar (to caramelize fruit)
Ingredients for Frying
- Butter or neutral oil for greasing the pan
Preparing the Pancake Batter
Whisk the Wet Ingredients
Crack the eggs into a medium-sized bowl. Add the sugar and a small pinch of salt. Beat lightly with a whisk or fork until smooth.
Pour in the yogurt and continue whisking until the sugar is dissolved and the mixture is smooth and creamy.
Add Baking Soda and Chickpea Flour
Sprinkle in the baking soda and whisk well to ensure it’s fully incorporated.
Gradually begin adding chickpea flour. Stir continuously to avoid lumps and form a smooth, pourable batter. The consistency should resemble that of a slightly thick pancake batter—if it’s too thick, add a tablespoon of water or milk to loosen it slightly.
Preparing the Apple Filling
Cook the Apples
Peel and dice the apples into small cubes for quicker cooking.
Melt a tablespoon of butter in a skillet over medium-low heat. Add the diced apples and sprinkle with sugar.
Sauté the mixture gently, stirring occasionally, until the apples soften and start to caramelize slightly. This should take around 5–7 minutes. Set aside to cool while you heat your pan for pancakes.
Note: You can substitute apples with diced pears, bananas, or even berries if preferred.
Cooking the Pancakes
Pipe or Spoon the Batter
For neat, evenly-sized pancakes, transfer the batter into a piping bag or plastic sandwich bag and snip a small corner off the end.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pipe small rounds of batter directly onto the hot surface, about 2–3 inches wide.
Add the Filling
Place a small spoonful of caramelized apple in the center of each pancake. Quickly pipe or spoon a little more batter over the top to seal in the fruit.
Cook for 2–3 minutes on one side, until bubbles begin to form and the edges look set. Flip carefully and cook for another 1–2 minutes, or until both sides are golden brown.
Serve Hot
Transfer pancakes to a plate and serve warm. They’re delicious as-is, but you can also drizzle them with honey, maple syrup, or a dusting of powdered sugar.
Tips for Success
- Use Fresh Baking Soda: Since this recipe doesn’t use traditional flour, the lift comes from baking soda alone. Make sure your baking soda is active for the fluffiest texture.
- Don’t Overmix the Batter: Stir only until the batter is smooth. Overmixing can make chickpea flour batters turn gummy.
- Keep Pancakes Warm: Place finished pancakes in a low oven (around 90°C/200°F) to keep them warm while you finish cooking the rest.
- Piping Bag Hack: If you don’t have a piping bag, use a zip-top bag and snip one corner. Easy, mess-free, and gives you control over the shape.
- Customize the Filling: Apples are a classic, but you can use any cooked fruit or even savory fillings like sautéed mushrooms and cheese.
FAQs
Can I make these pancakes without eggs?
Yes, you can substitute the eggs with ¼ cup of unsweetened applesauce or 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. The texture will change slightly but they’ll still hold together.
What does chickpea flour taste like?
Chickpea flour has a slightly nutty and earthy flavor. When cooked, especially with sweet fillings like apples, the flavor becomes mild and almost undetectable.
Is yogurt necessary for the batter?
Yogurt provides moisture, richness, and acidity to react with the baking soda for fluffiness. You can substitute with buttermilk or a mix of milk and a teaspoon of lemon juice or vinegar if needed.
Can I use other flours instead of chickpea flour?
This recipe is designed for chickpea flour, but you could experiment with oat flour, almond flour, or whole wheat flour. Note that texture and moisture may vary.
Are these pancakes gluten-free?
Yes, chickpea flour is naturally gluten-free. Just make sure your baking soda and other ingredients are certified gluten-free if you have sensitivities.
How long can I store these pancakes?
They can be stored in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to regain crisp edges. You can also freeze them for up to a month.
Can I skip the filling and make plain pancakes?
Absolutely. The base batter works well as standard pancakes too. Just cook as you would regular pancakes and serve with toppings of your choice.
Final Thoughts
This 10-minute pancake recipe proves that quick doesn’t have to mean boring. With wholesome chickpea flour, creamy yogurt, and a touch of sweetness from caramelized fruit, each bite is hearty and delightful. They’re perfect for those days when you want something satisfying without spending hours in the kitchen. Whether you’re gluten-free by necessity or just exploring new flours, these pancakes will impress your taste buds—and your schedule.