Lemon Poppy Chickpea Cornmeal Pancakes – Gluten-Free & Vegan!

My new favourite pancake to make a bunch of and freeze so I am not caught out without a healthy breakfast! I have been eating 2 with either a banana, chopped plum, sliced strawberries or a pile of blueberries. I also either spread a small amount of Earth Balance, no sugar added strawberry jam or a bit of Tofutti cream cheese. Ahhh, so good. 🙂


These are freezable! 🙂
  • ½ cup chickpea / besan flour
  • ½ cup cornmeal (finely-milled)
  • 1 cup unsweetened almond milk
  • 1 medium banana
  • 2 tsp baking powder
  • 2 tsp poppy seeds
  • squeeze of lemon (around 1 tbs)
  • optional: ½ tsp vanilla, ¼ tsp cinnamon
  1. Heat up a non-stick skillet to medium-high heat with a small amount of coconut oil.
  2. Blend all ingredients together, except for the poppy seeds - you can just stir those in.
  3. Once your skillet is heated, get out a ¼ measuring cup and use it to make your pancakes. Cook for a few minutes, until the edges start to turn toasty brown and bubbles form. Carefully flip over and cook for another minute. Transfer to a cooling rack if you are planning to freeze them and not eat them right away. Allow to fully cool before placing in an air-tight container and into the freezer. Remove however many you'd like the night before and place in the fridge. Pop them in the oven at 350F for about 8-10 minutes or whatever re-heating method you prefer.

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  1. This is such a great recipe and it looks beautiful too 🙂

  2. Thanks Brooke! 😀 –Clare

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