Perfect morning with Poppyseeds Chickpea Pancakes – Vegan and Gluten-free

by Lucia

Hello morning! Do you also wake up sometimes with low energy, still tired and sleepy and just wishing some breakfast that kicks your day in the right way? I do have such days sometimes. Then give a try to these poppyseeds pancakes. It’s a vegan and gluten free and they are made from chickpea flour.

These pancakes are suitable for all your family. Chickpea flour is naturally rich in protein and other minerals your body needs. It gives you energy during all morning and also satiate you enough. I love preparing them during the weekend, when we have enough time to enjoy them properly. Then, just add some fresh seasonal fruits and you get a perfect morning breakfast.

Poppyseeds pancakes from chickpea flour - vegan and gluten free recipe

This recipe is vegan, gluten free and you need only one bowl, fork and a whisk. I have made these pancakes a lot of times, it is very easy to prepare and you don’t create any mess around.

This recipe is:

  • Vegan 
  • Plant based
  • Legume based
  • Lactose free
  • Gluten free
  • Nut free
  • Simple and delicious
  • Satisfying and satiating

Recipe for these Vegan & Gluten free Poppyseeds Chickpea Pancakes

Perfect vegan and gluten free poppyseeds pancakes recipe
  • N. of servings: 8 
  • Time of preparation and cooking: 30 and 35 minutes approximately  + 15 minutes to decorate
  • Kitchenware needed: bowl, hand mixer, large spatula, a round cake pan of 18 cm diameter, sievespatula or a pastry bag


  • 1 ripe banana
  • ¾ cup of soy milk
  • 2 tsp of apple vinegar 
  • 4 tbsp of agave syrup
  • ¾ tsp of baking powder
  • 1 tbsp of coconut oil, extravergine
  • ¾ cup of chickpea flour
  • ¼ cup of buckwheat flour
  • Pinch of salt
  • Some extra coconut oil to use for cooking
  • 4 tbsp of poppyseeds


  1. Peel and using a fork mash the banana in the bowl. Keep mashing until banana has a pudding consistency.
  2. Add milk, apple vinegar, pinch of salt, agave syrup and coconut oil. Combine all well with a whisk.
  3. Then, add the chickpea, buckwheat flour and baking powder, poppyseeds and combine it well into the batter. The batter should be thick.
  4. Heat a pan over medium heat, add 1 tsp of oil. Let the pan heat well.
  5. By using a scoop, pour the batter onto the pan, by creating a circle of about 10 cm.
  6. After about 40 seconds you can notice bubbles appear. If it does so, at the edges and in the middle, you should turn the pancake on the other side and cook it about other 25 seconds.

Some practical tips:

  • With this recipe you will get about 10-11 pancakes of about 10 cm diameter. This is enough for 2 people. If you need more pancakes, you practically multiply the recipe ingredients.
  • To make the pancakes sweet, I used a combination of banana, agave syrup and naturally sweet soy milk. If this is not enough for your taste, you can exchange soy milk for rice milk, I find it sweeter or use additional spoons of agave syrup.
  • Tip: please use a non-stick frying pan. Of you do so, you can even use less oil for cooking them, normally I use 1 tsp of oil at the beginning and then I only add a few drops of oil between the pancakes.
  • Keep them small while baking them on a pan, so it will be easier to flip them. I pour about half of a scoop on a frying pan and then I slightly push the batter into a 10 cm circle.
  • Avoid to burn them – watch them with attention and as soon as they form first bubbles on the edges and in the middle, they are ready to turn. Keeping the heat to a medium, it takes me about 45 seconds on one side, then 25 second on the second side. The time however depends on how strong heat you use.
  • If you see that they are still raw in the middle, but too brown on outside, just lower the heat and cook them a few seconds more.

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Ahtees August 14, 2019 - 6:36 am

Loved your presentation 🤗

Lucia August 15, 2019 - 2:05 pm

thank you! very appreciated! ☺️

Random Repeat August 15, 2019 - 6:01 am

Reblogged this on .


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