High Protein Pancake Tower with Cherries

Fluffy Chickpea Flour Pancake 

This high protein pancake tower recipe is, vegan and gluten-free. But it’s also oil-free, nut-free and made with a high-protein alternative flour. Chickpea flour. Yup! Flour made from chickpeas, or garbanzo beans, which are not only naturally high in protein, but also give you a really incredibly fluffy texture

Basically, you’re eating chickpeas for breakfast, but in a fluffy pancake form, and fluffiness is something that’s hard to achieve when cooking gluten-free, so trust me on this one. It’s delicious!

High Protein Pancake with Cherries

Course Breakfast, Dessert, Snack


  • 200 g chickpea flour
  • 80 g cashew yoghurt
  • 80 g oat milk
  • 1 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 Tbsp maple syrup and extra for topping
  • cherry compote for topping
  • 2 Tbsp plant oil for cooking


  • In a large bowl whisk together flour, yoghurt, milk, starch, baking powder, apple cider, and maple syrup. Mix until smooth. If texture is too thick you can add additional non-dairy milk–it should be spoonable like a traditional pancake batter.
  • In a nonstick pan add oil on medium high heat and allow the oil to warm up before making your first pancake. It should sizzle when ready.
  • Form about 4 small pancake circles by adding 2 Tablespoons of batter into the pan on each corner and flip after bubbles begin to form and edges are firming up. Cook for another 1 minute or so on the other side until golden brown.
Keyword gluten-free, low carb, vegan, vegetarian