Chickpea Banana Flour Pancakes & Crepes

Say what? Chickpea flour, as in garbanzo beans?


Yes indeed! There are actually dozens of alternative flours:

Since almond flour is pretty expensive, I’ve started experimenting. Chickpea flour has a sharp & earthy taste, which I personally find overbearing. However mixing in some banana and maple syrup makes for a real treat. Fresh strawberries on top? Mmhmm.

Thank you Wannabe Chef and REAL for the ideas! Original recipes here:

I’ve combined aspects of these recipes into this SUPER EASY fast recipe. Enjoy!


  • 1 banana- mashed or blended
  • 1 cup chickpea flour
  • 1 1/4 cup water
  • 1/2 tsp salt
  • maple syrup to taste (I like this for extra sweet flavor, though you may also just save this to pour on afterward)
  • 1/2 tsp baking soda IF you want pancake consistency and NOT crepe consistency
  • Optional tbs of cinnamon or nutmeg
  • Optional fresh berries and some coconut cream for final topping


1. Mash a banana to the chunks or creaminess you desire.

2. Add other ingredients & mix well

3. Add baking soda if desired for pancake texture.

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4. Add oil to pan (preheat for a couple minutes so it’s warm and ready to go!) I like to use coconut oil, avocado oil, or butter. Keep the pan well oiled throughout.

5. Make those cakes! I’d recommend starting with smaller sizes until you get the hang of it. It may be crispier on the outside and very soft inside. I haven’t found a technique yet to make it more even, so that may just be the chickpea flour. I think it’s a great texture though! Reminds me a little of my favorite chocolate chip cookies as a child- crispy on the edges and just a little oozy soft in the center.

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