Ingredients
Scale
- 1 15-oz can chickpeas, drained and rinsed
- ⅔ cup rolled oats, 60 g
- 2 large eggs
- ½ cup milk, can use dairy-free, 120 g
- 2 tbsp maple syrup, 45 g
- 1 tsp vanilla extract, 7 g
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 tbsp unsalted butter, melted, 45 g
- neutral oil or butter, for cooking
Instructions
- Preheat a nonstick pan over medium-high heat. Once hot, reduce the heat to medium-low and lightly coat with neutral oil or butter.
- In a high-speed blender, combine the drained and rinsed chickpeas, rolled oats, eggs, milk, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth. Add melted butter and blend again until fully mixed.
- Pour the batter into the pan, using a ¼-cup measuring cup to form pancakes. Cook for about 4 minutes until bubbles form on the surface and edges begin to set. Flip and cook another 4 minutes until lightly golden brown.
- Continue with remaining batter, adding more oil or butter as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These pancakes can be frozen; reheat in a toaster or microwave for quick breakfasts.
Feel free to customize with spices or herbs for added flavor.
Serve with fresh fruit or yogurt for a nutritious meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg