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Pumpkin Chickpea Flour Pancakes

These pumpkin pancakes are made by blending pumpkin puree with eggs, spices, and chickpea flour, then cooking the batter on a griddle until golden brown. The result is a hearty, slightly nutty pancake with a moist, tender crumb and a appealing color from the pumpkin.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour sifted
  • 1 cup pumpkin puree
  • 2 eggs eggs
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 tablespoon maple syrup optional for serving
  • butter or oil as needed for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the sifted chickpea flour, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
  2. Add the pumpkin puree and eggs to the dry mixture. Whisk until the batter is smooth and slightly thickened, with no lumps remaining.
  3. Let the batter rest for 2-3 minutes; this allows the chickpea flour to absorb the liquids and relax, making the pancakes extra tender.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Once hot, pour about 1/4 cup of batter for each pancake.
  5. Cook the pancakes for 3-4 minutes until bubbling around the edges and the underside is golden brown. Flip carefully with a spatula and cook for another 2-3 minutes until cooked through.
  6. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
  7. Serve the pancakes warm, optionally drizzled with maple syrup or topped with your favorite toppings.

Notes

For extra flavor, add a dash of vanilla extract or chopped nuts to the batter before cooking.