Strength and Sunshine

Where Gluten-Free & Allergy-Friendly Food Is Healthy & Delicious

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes

by 123 Comments

Okay, I am giving into peer pressure. I’m posting my first pumpkin recipe of the season. I went through all my recipes to-post last weekend and realized I had a good many pumpkin ones. Posting one now won’t hurt and I still have a ton in my arsenal 😉 I teased you with another mug cake recipe on Instagram last Saturday, but I decided a post on pancakes was called for instead this week. I hope you forgive me!

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

This was one of the last “new” pancake recipes I made this Summer before I left home. It definitely was one of my favorites. It was part of the chickpea flour bender I went on those last few weeks. I wanted to use it in everything (and I did) and of course chickpea flour recipe creation would not be complete without a pancake recipe. So these were born and I added pumpkin because…well, why not?

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

I didn’t even realize, but these are grain-free pancakes! They are not paleo, as chickpeas are not, but they are grain-free, gluten-free, soy-free, and vegan of course! Plus, they are so protein packed. There is about 8g of quality plant protein just from the chickpea flour alone in this recipe. I’d say this is a good fueling start to the day (unlike PopTarts and orange cream soda).

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

And for some reason, these pancakes came out so ultra-fluffy. I was blown away by the fluffiness! I guess it’s from the chickpea flour, but damn! These are some of the fluffiest pancakes I have ever made. Fruit purees can make vegan pancakes dense, so when I tasted these beauties, I was taken aback. Pumpkin + chickpea flour = genius!

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

So let us see…We have ultra-fluffy, protein-packed, grain-free, gluten-free, vegan, and well…PUMPKIN! These pancakes are a winner in all categories 😉 Plus, they’re pancakes so that just elevates this recipe to a whole other dimension of amazing.

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

Ingredients: (serves 1)

+ 1/3 Cup Chickpea Flour

+ 1/2 Tsp Baking Powder

+ 1/4 Tsp Baking Soda

+ 1/4 Cup Pure Pumpkin Puree

+ 7 Drops of Vanilla Stevia

+ 1/4 Tsp Pure Bourbon Vanilla Extract

+ 1/2 Tsp Cinnamon

+ 1/4 Cup Water

Vanilla Protein Frosting:

+ 2 TB Vanilla Protein Powder

+ 1/3 Cup Water

Directions:

+ In a mixing bowl, combine the chickpea flour, baking powder, baking soda, and cinnamon. Give it a mix. Then add the pumpkin, vanilla, stevia, and water. Give everything a good mix until all is combined and you have pancake batter.

+ Heat a pan lightly coated in coconut oil over medium heat. When hot, add 1/2 the batter to the pan. Cook for 3-4 minutes or until bubbles form on the edges. Flip and cook an additional 3-4 minutes. Repeat for the rest of the batter.

+ To make the protein frosting, just combine the protein powder and water (add slowly so you get the right consistency). Stir and set aside.

+ To make the best plate of pancakes here, plate one cake, top with frosting, add the next pancakes and then top that one with the rest of the frosting and a dash of cinnamon. Enjoy!

Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes | Strength and Sunshine #glutenfree #grainfree #vegan

So with the chickpea flour and the protein powder you can get about 18-20g of protein. That’s crazy…and it is all vegan! Protein myth debunked yet again! I hope you have a happy protein packed pumpkin season! This is only the start of my pumpkin (and squash) recipes to come. Hopefully these can get me to at least tolerate fall and the winter a bit more…maybe.

So tell me:

+ Do you like savory or sweet pumpkin dishes? I think I actually like more savory. I have some killer ones to share that are “dinner” recipes using pumpkin!

+ What’s your best protein packed breakfast (sans eggs)?

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Comments

  3. Cindy (Vegetarian Mamma) says

    October 9, 2014 at 11:28 am

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    Reply

  4. jean says

    October 5, 2014 at 5:55 pm

    Wow I just made these! I got 4 small ones out of this recipe and I just ate 2. Saving the other 2 for tomorrow. I put a little coconut oil on top after they cooked and a little maple syrup! I’m a real big pumpkin lover so this recipe is a keeper for me! Thanks for sharing!

    Reply

  6. Felecia Efriann says

    September 27, 2014 at 11:11 am

    I like the idea of experimenting with different types of flours that are gluten free, Is this your favorite blend? I have heard of so many different kinds, I’m not sure where to start as not to get turned off my the different taste of gluten-free flours. Suggestions?

    Reply

  9. kimmythevegan says

    September 24, 2014 at 9:01 pm

    I love it when you make vegan, gluten-free & soy-free things. These sound so super delicious – I am so making them this weekend for brunch. Thank you for sharing them over at Healthy Vegan Fridays – this recipe will be featured this week & I am pinning it to our Pinterest Board.
    Thank you so much for all of your wonderful recipe contributions Rebecca – you rock!

    Reply

    • Rebecca @ Strength and Sunshine says

      September 24, 2014 at 10:49 pm

      I hope you do make them! They are so yummy 😉 But then again….when are pancakes not? Hahahaha! 😉

      Reply

  12. Marla says

    September 24, 2014 at 12:51 pm

    Hi Rebecca,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live tomorrow (Thursday) @ 7 pm EST. Thanks so much for sharing with all of us.

    Reply

    • Rebecca @ Strength and Sunshine says

      September 21, 2014 at 12:33 pm

      Let me know when you do! Chickpea flour is an awesome flour to use! It is just so full or protein and it’s grain-free!

      Reply

  20. Deborah Davis says

    September 20, 2014 at 11:59 am

    Hi Rebecca,
    With a name like “Ultra Fluffy Vanilla Pumpkin Chickpea Pancakes” who can resist them! Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I sincerely appreciate it!

    Reply

  25. Marla says

    September 19, 2014 at 9:20 am

    HI Rebecca,
    These pancakes sounds delicious and I love them being grain-free. I have saved the recipe and am going to try them. Shared on Pinterest & Twitter. Thanks for sharing on Real Food Fridays blog hop.

    Reply

  31. Geri says

    September 18, 2014 at 2:38 am

    Stevia upsets my stomach. So how much honey/agave/dry sweetener would you suggest? and since you specified vanilla stevia, should I up the vanilla extract too?

    Reply

    • Rebecca @ Strength and Sunshine says

      September 18, 2014 at 3:59 am

      Just add in any type of sweetener to taste! You don’t even need a sweetener if you prefer! Just taste and go! And don’t increase the vanilla. Normal sugar is fine!

      Reply

  36. Kelli @Hungry Hobby says

    September 17, 2014 at 6:29 pm

    I haven’t tried chickpea flour yet, I’ve gotten on the coconut flour train but struggled with it’s crazy absorbency. I think I’m the only dietitian in the world that struggles to eat beans, but I definitely don’t eat as many as I should! This seems like a delicious way to get them in (and hummus ha ha). I LOVE the protein powder frosting too… that was really creative!

    Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 6:51 pm

      Thanks Kelli 🙂
      Coconut flour is super…tricky, but once you figure out the ratio, it is okay! I always just use a tablespoon or two when using it in pancakes plus some extra liquid and it usually works!

      Reply

  37. Sam @ PancakeWarriors says

    September 17, 2014 at 6:23 pm

    Hi – this pancake is calling my name right now 🙂 LOVE pancakes – love them even more when they are this healthy!! Awesome recipe – will definitely be creating this in the kitchen at home 🙂 Thanks for sharing WIAW!

    Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 6:50 pm

      Pancakes are always healthy! (At least the way I make them!) If I had the time I would make them every morning, haha!

      Reply

  41. Abigail says

    September 17, 2014 at 1:36 pm

    Oh my goodness these look amazing! You had me at pumpkin and then you threw in vanilla and pancakes? I dream about stuff like this. Can’t wait to make these. Thanks for sharing!

    Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 2:14 pm

      Hahaha, I dream of this stuff too…and then I have to make, devour, and share it with you all 😉

      Reply

  43. Bailey K. says

    September 17, 2014 at 1:27 pm

    Mmm these look good! Vegan AND gluten free…right up my alley! 🙂 I’ve never been much of a breakfast person (even before I went vegan, I didn’t eat eggs that much – they made me nauseous). So I don’t get much protein in the morning, since the only thing I can stomach in the morning is a big fruit/veggie smoothie.

    Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 2:12 pm

      Omg…my appetite is HUGE in the morning! Breakfast is my favorite time/thing/moment/meal of the day, haha! I need FUEL when I wake-up!
      (Eggs are gross…they should make you nauseated, haha!)

      Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 10:50 am

      Thanks Ali!
      I usually just use chickpea flour for veggie burgers and scrambles, but it works so well in pancakes too!

      Reply

    • Rebecca @ Strength and Sunshine says

      September 17, 2014 at 9:04 am

      Chickpea flour is such a great creation, haha!
      It’s weird, but I think pumpkin is better on the savory side. But of course slightly sweet pumpkin pancakes or pumpkin pie are always a win 😉

      Reply

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rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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