Prep Time: 10 min
Cook Time: 18 min
Servings: 6 pancakes 


  • • 1 cup of chickpea flour
  • • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • • 1 teaspoon cinnamon
  • 1 egg
  • ¾ cup coconut milk
  • ⅓ cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • Coconut oil spray – for the pan 

Optional Toppings:

  • Maple syrup
  • Sliced bananas
  • Chopped pistachios
  • Shredded coconut 


  1. In a large mixing bowl mix together the chickpea flour, coconut sugar, baking powder, salt and cinnamon.
  2. In a medium bowl, beat the egg and mix in the coconut milk, applesauce and vanilla extract. 
  3. Combine the egg mixture into the chickpea flour mixture.
  4. Heat a non-stick frying pan over medium-low heat.
  5. Spray the pan with coconut oil; pour about ¼ of a cup of the batter in the middle of the pan. 
  6. Cook the first side for about 1-2 minutes until it starts bubbling and as soon as it looks firm flip it to the second side. Lower the heat and cook for another 1 minute. 
  7. Repeat steps #5 & #6 until the batter is finished. You could even use 2 pans at the same time to speed up the process. 
  8. Serve hot with maple syrup, sliced bananas, pistachios and shredded coconut.





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