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Two Ingredient Pancakes [Vegan, Gluten-Free]

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This fool-proof super easy pancake recipe uses just two ingredients and some water, best of all it is 100 percent vegan! No dairy or eggs – and gluten free!

It is a delicious no oil vegan pancake recipe that’s great for breakfast, lunch or dinner! This is also an ideal recipe for anyone following a McDougall Starch Solution diet, as it meets the criteria.

Two Ingredient Vegan Pancakes [Gluten-Free]



Cook Time



  • 2/3 cup chickpea flour Also called besan flour
  • 1 whole banana, ripe
  • 1/2 cup water (keep a little extra to add if the batter thickens.)


  1. For this recipe you will need a blender and ideally a quality non-stick pan. If you do not have a non-stick pan you will need a little cooking oil – I suggest some coconut oil.
  2. First, get your pan onto the stove and set the heat to medium.
  3. Now add all the ingredients into your blender and blend for approximately 1 minute until the batter is nice and smooth.
  4. Now it’s simply a matter of cooking the batter in your pan. (Click here to watch the video demonstration of this).





Anja Cass is a popular vegan cook with a passion for creating healthy plant-based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle on her food blog Cooking With Plants with you.



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9 comments on “Two Ingredient Pancakes [Vegan, Gluten-Free]”

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2 Years Ago

These turned out perfect. I read other comments and can\'t understand how or why theirs didn\'t turn out correctly. Mine turned out wonderful, golden brown outside and fluffy cooked in the middle, no complaints. Just Awesome!

2 Years Ago

I made these this morning for breakfast. They are awesome! Thank you so much for posting this recipe. Regardless of some of the comments here, these are really delicious and healthy. Of course they\'re not going to taste like conventional pancakes or have same texture, but wow, they are much better than toxic, bad-for-you boxed mixes with chemicals, gmo and non-organic ingredients. I give these two big thumbs up. These will be regular breakfast menu item for me now and in the future.

2 Years Ago

Also, fat cannot make one fat, carbs do the job quite nicely. So suggesting that coconut oil be used alone is absurd because everything sticks. How about a nice, seasoned cast iron pan instead of these other ideas?

2 Years Ago

There is a problem here and it\'s rather critical. You are suggesting a NON STICK PAN? I cannot believe that you are not informed as to the danger of that coating. IT COMES OFF AND GOES INTO YOUR FOOD AND INTO YOU. Ever see an old pan. How can you suggest such a thing if you are really interested in health?

2 Years Ago

Very disappointing results. Very brown on the outside and mushy on the inside. Could taste the raw chickpea flour taste. Very unpleasant. We won\'t try again.

2 Years Ago

Very disappointing. We tried this recipe this morning and they were mushy in the middle although very brown on the outside. Flavor and texture were not as expected. The extra tiny bit of work using more ingredients is worth it. These were a bust.

2 Years Ago

This recipe sounded great in theory but came out awful in practice. This batter is missing something. As written, the batter was way too goopy. I tried again with less chickpea flour and it still didn\'t hold up well as a pancake. Not sure what will fix this.

Joaquin Alvarez
2 Years Ago

At first it was really depressing to be diagnosed with Celiac disease. I thought I\'ll never taste those heavenly sweets again but now that I found these? geez, I never thought <a href="https://metropolitan-gourmet.com/">gluten-free foods</a> can be this amazing.

2 Years Ago

This sounds great and beyond easy. I\'m gonna try this out as soon as I pick up some chic pea flower and we almost always have ripe bananas on hand.
Thanks for sharing!


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