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You don’t need to be vegan to fall in love with chickpea flour. It’s a great food swap for anyone who is allergic to eggs, needs to avoid gluten, or simply wants to try new and exciting foods!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
If you love chickpeas and want to eat more protein, this list is for you.
Be sure to try our creative bean recipes, silken tofu recipes, and protein powder recipes next.
Vegan Chickpea Flour Omelette
Enjoy a simple savory breakfast with this vegan chickpea flour omelette! Only a handful of ingredients are needed to make this flavorful recipe in under 30 minutes.
Chickpea Flour Pancakes
Fluffy, gluten-free, and packed with protein: these delicious vegan chickpea flour pancakes are a must-try! They are super easy to make with only 3 ingredients.
Chickpea Flour Egg Sandwich
Do you love eggy recipes but don’t have access to “JUST egg?” Make this chickpea flour sandwich. It’s seriously delicious, healthy, high in protein, and the best 20-minute vegan breakfast ever!
Easy Chickpea Flour Waffles
Light, golden, and perfectly crispy edges — these chickpea flour waffles are everything you could dream breakfast to be. Plus, they are healthy and protein-packed! Go make them as soon as possible.
Caciotta-Style Vegan Cheese
This Caciotta-style vegan cheese is perfect for any charcuterie board! It’s firm, sliceable, nut-free, and low in fat, thanks to chickpea flour. It looks really authentic and tastes delicious!
Vegan Chickpea Brownies
Ooey, gooey fudgy brownies with a decadent chocolate center and perfect crackly top! These chickpea brownies are the real deal and require only 15 minutes to prepare. Try them!
Easy Vegan French Toast
This indulgent vegan French toast is perfect for a relaxing weekend breakfast! It makes use of stale bread, is really easy to cook, and states amazing with fresh fruit, chia jam, or vegan yogurt.
Broccoli Cheddar Egg Cups
Are you into savory breakfasts? Start your day with these veggie- and protein-packed vegan broccoli cheddar egg cups. They are easy to make ahead of time and feature lots of wholesome ingredients.
Turn your chickpea flour into salty gluten-free crackers with the help of only a few other simple ingredients like olive oil, sugar, and salt! They are ready in 30 minutes total and perfect for everyday snacking or party buffets.
Strawberry Chickpea Flour Muffins
Looking for light and fluffy muffins that are gluten-free and ready in 30 minutes? Make this recipe featuring chickpea flour, oat flour, fresh strawberries, and bananas. Totally portable and kid-friendly!
Vegan Frittata with Sweet Potato
Do you have a special brunch coming up? This vegan frittata needs only 20 minutes of prep time, simple ingredients, and is really crowd-pleasing. One serving packs 12 grams of protein!
Flourless Chocolate Cake
Rich, dense, and wonderfully decadent: this chocolate-laden dessert is a treat nearly everyone can enjoy! It’s made with 7 simple ingredients and is surprisingly quick and easy to prepare.
Do you love fries but would like to eat more plant-based protein? Make them from chickpea flour! This street food-style recipe is an amazing appetizer or savory snack.
Sauerkraut Chickpea Flour Pierogies
Mix, roll, cut, stuff, and boil — these are the main steps to make sauerkraut-filled chickpea flour pierogies. Try this healthy and delicious recipe with a touch of sweet spice from applesauce!
Chickpea Flour Chocolate Chip Cookies
Nobody will believe that these melt-in-your-mouth chickpea flour cookies dotted with chocolate chips are vegan and allergen-friendly! Enjoy topped with salt for a sweet and salty combo alongside a glass of your favorite dairy-free milk.
Spiced Cauliflower Fritters
Crispy and mildly spiced, these cauliflower fritters packed with coriander and chickpea flour are a delicious side or snack! Serve with your favorite dips and make them in larger batches during your next meal prep session.
Easy Vegan Breakfast Casserole
Do you have a bunch of veggies that need to be used up? Make this vegan breakfast casserole with a chickpea egg base, vegan sausage, and a whole lot of colorful vegetables. It can even be prepared a day in advance!
Burmese Chickpea Tofu
Can’t have soy but don’t want to eat animal protein? Make your own tofu from chickpea flour! This genius homemade recipe makes healthy eating so much easier and more enjoyable.
Vegan Yorkshire Puddings
Tall, crispy, soft, and gooey with a deep hollow just waiting to be filled with tasty gravy: these Yorkshire puddings make any special dinner that much more special! Nobody will notice that they are vegan.
- 1 cup chickpea flour (120 g)
- 1 cup water (240 ml)
- 3 tablespoons nutritional yeast
- ½ teaspoon kala namak
- ½ teaspoon paprika
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper
- Combine all ingredients in a mixing bowl. Whisk until you achieve a homogenous mixture similar to pancake batter.
- Place a non-stick skillet over medium might and add some cooking oil. Once the skillet is warm enough, add the chickpea flour batter.
- Cook for 8-10 minutes, stirring often, until the batter starts to resemble scrambled eggs.
- Adjust to taste preferences with more spices, then turn off the heat and serve warm. Enjoy!
- Add more salt or black salt (kala namak) if wanted.
- Serve with toast, veggies, or vegan sausage.
- Any leftovers can be stored in an airtight container in the fridge for up to a week.
- Find 20+ more chickpea flour recipes in the article above!
Amount Per Serving:
4g 0g 0g 3g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
Browse these categories
You’ll see both sweet and savory dishes on this list of chickpea flour recipes. From pancakes and pizza to pie crust and pakoras, it’s crazy versatile.
Naturally gluten-free and traditionally used in a lot of Indian recipes, chickpea flour is a terrific flour alternative.
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With it being so dense, you’ll often find it used as a binding agent or as a thickener for sauces and stews.
Still, with the right recipe, you can also make tortillas and pizza dough, too.
It probably won’t make a light and fluffy cake, but it’s great for muffins, pancakes, and sweetbreads.
These aren’t your typical pancakes. Instead, they’re very savory, so you won’t be able to enjoy them with fruits and syrup.
Instead, you’d be better off serving these with gooey fried eggs and chutney.
Leaning into the savory flavors, you’ll start by whisking the chickpea flour with water, turmeric, salt, pepper, and chili flakes.
Then you’ll mix diced spring onions into the mix before frying.
Chickpea Omelette Sandwich
I’m a massive fan of eating vegan foods wherever possible. Of course, I still eat meat, but I think it’s nice to branch out every now and then.
One of the main reasons I don’t go full vegan is that I love eggs too much. Fried, scrambled, poached, I love them all!
Of course, this chickpea omelette isn’t quite the same as a real egg omelette, but it’s super close.
It’s surprisingly light and fluffy, and the nutritional yeast adds a lovely cheesy flavor too.
Chickpea Flour Sandwich Bread
This chickpea flour sandwich bread is vegan, grain-free, and requires zero yeast or proofing time.
Instead of it being a bread dough, this is more like a quickbread batter, using chickpea flour, sugar, baking soda, and salt, along with unflavored seltzer, sparkling water, or club soda.
It’s this last ingredient that gives this bread a lift effect.
It won’t be fluffy like a regular loaf of bread, but it’s surprisingly light and tender.
Chickpea Crust Pizza
If you’re a fan of squishy deep dish pizza, this might not be the recipe for you.
But, if you like thin-crust pizza that’s ready in minutes, I highly recommend you give this recipe a try.
This is more or less a chickpea flour flatbread, which is an easy pizza that you can modify however you like.
Similar to the above recipe, this will give you a batter rather than a dough.
It’s best made in cast iron, so you can start it on the stove and finish it in the oven with the toppings.
4-Ingredient Chickpea Flour Tortillas
I know that gluten-free people can have corn tortillas with their tacos, and they’re readily available all over.
But corn tacos have a very distinct taste, and I know a lot of people that just hate their texture.
So, this chickpea flour recipe is the next best thing. It’s gluten and grain-free and provides a softer texture, much like a regular flour tortilla.
Crispy Vegetable Pakoras
As mentioned above, chickpea flour, or gram flour, is often used in Indian cuisine.
Gram flour is made using brown chickpeas, giving it a darker hue, but the taste is quite similar.
Pakoras are a spiced fritter found in south Asia. They’re a popular street food but are also served in restaurants all over the world.
They’re essentially battered and fried vegetables and are pretty easy to make.
Just add coriander, salt, turmeric, chili powder, garam masala, and garlic to the chickpea flour and stir in enough water to make a thick batter.
Coat your veggies and deep fry until golden brown and fragrant.
Socca are popular chickpea pancakes found all over France and Italy.
They’re golden and crisp around the edges, and the middle is wonderfully moist and tender.
They’re usually eaten plain or as a simple side. Between the olive oil and chickpea flour, they have a very rich and nutty flavor.
The key to getting a light texture is to allow the batter to rest before frying.
Don’t over-mix it, but do your best to remove the lumps and let it sit for about 30 minutes.
Punjabi Missi Roti
Roti is a type of flatbread usually made in a tandoori oven.
This chickpea flour version is a Punjabi tradition, and I just love the color this adds to your plate.
Not only is it loaded with spices, such as turmeric, red chili powder, Kasuri methi, carom seeds, ginger, and green chili, but it also has a wonderful topping to add great texture.
The recipe suggests adding your roti to a pan and then flip the pan to cook the flatbread over an open flame.
If you don’t have a gas stovetop, these are best made in a cast-iron pan.
Oats Chilla Recipe
Chilla is another traditional pancake, though these are a touch thinner than roti. They usually include lentils, along with a few essential spices.
To lighten it up, you’ll also use oat flour, which you can easily make at home with rolled oats and a food processor or blender.
These are most often eaten for breakfast due to their high protein content.
Easy Salted Chickpea Chips
Roasted chickpeas are a fantastic crunchy snack that you can have ready in around 30 minutes.
They’re crunchy, salty, and will satisfy your chip cravings without the saturated fats.
But these chickpea chips are something else!
They’re more like baked crackers, so they’re not fried, making them pretty darn healthy.
But they look and feel just like chips and need just four ingredients.
Chickpea flour is low in both carbs and calories, but it’s got an impressive amount of protein and fiber.
That makes it perfect for recipes like this, especially if you’re looking for a healthier way to indulge in the morning.
As well as using low-calorie flour, this recipe also calls for unsweetened applesauce and maple syrup instead of sugar.
Feel free to use mashed bananas instead, which will make them even sweeter.
If you’re looking for a little side to go with your pasta, curry, or even a nice soup, these chickpea fritters are for you.
They’re pretty mini, which is how they manage to stay so light, and they almost have a similar texture to a biscuit.
The outside will turn lovely and crisp, but the middle will stay nice and soft. I love to dunk these in my beef stew, as they soak up flavor so well.
Okra can be hit or miss, and I know I won’t eat it if it’s not fried.
However, if you’ve ever tried it and been turned off, I suggest you give this version a try.
Start by sauteing the okra until golden and crisp. This step will help to reduce the slimy texture of the okra and make it super tasty.
Next, you’ll make a quick roux with ghee, spices, and chickpea flour before tossing the okra in and cooking until it starts to crisp up.
I usually make gravy using the juices from my roast and flour.
I’ll often add herbs, depending on what kind of meat I made, but it’s typically thick and loaded with meaty flavor.
This vegetarian recipe isn’t meaty, but it is delicious and easy to make.
Use a blend of herbs, such as thyme, oregano, rosemary, basil, or parsley, and toast them with the chickpea flour until fragrant.
You’ll then need to whisk in oil and vegetable stock until it’s lump-free and starting to thicken. Finally, add some lemon juice for a fresh, zesty finish.
No-Roll Chickpea Flour Pie Crust
Grain-free, gluten-free, vegan, and made in just one bowl. Is it really possible this pie crust is that good?
It is, and I’ll do you one better: you don’t even need to roll this out. Just press it into your pie dish!
It’s even suitable for crimping around the edges and can be made savory or sweet.
Chickpea Flour Popovers
Also known as Yorkshire puddings, popovers are notoriously tricky to get right.
First, the batter needs to be nice and smooth. A blender is ideal for this, but you can do it by hand too.
Before adding the batter to your muffin tin, pop it in the oven to preheat with the oil inside.
That way, when you add the batter, it will turn crisp almost right away, giving the middle nowhere to go but up!
Chickpea Flour Carrot Cake Pancakes
If you’ve had to look for gluten-free recipes before, you’ll know that many of them use almond flour as a substitute.
That’s all well and good, if you’re not allergic to nuts, that is!
Chickpea flour is an amazing (and cheaper!) alternative that’s both gluten and nut-free, and it’s extra delicious in these super-thick and heavenly carrot cake pancakes.
I swear, these taste like a cross between spiced buttermilk pancakes and a yummy carrot cake muffin. All that’s missing is a sweet and creamy glaze.
Panisse (Italian Chickpea Fries)
Chickpea fries are kind of like thick socca in that they’re usually savory, crispy on the edges, and have a lovely light nutty taste.
If you’ve ever tried fried polenta, this will be familiar in both how it’s made and the texture once it’s fried.
Although you can bake these, I highly recommend frying them. Otherwise, they won’t have that lovely crunchy coating.
I mentioned before that chickpea flour can be used as a binder, like in vegan patties or fritters. But it can also be used as an egg substitute in certain recipes.
French toast is made with thick slices of bread soaked in a sweet egg custard mix and then fried until golden.
But for this version, you’ll make the custard using chickpea flour, warm spices, dairy-free milk, vanilla, and salt.
Chickpea Flour Tofu
Have you ever made your own tofu?
Tofu is typically soy-based, using dried soybeans that get rehydrated and crushed before separating into the solids and liquids.
But for those with soy allergies, making your own tofu using chickpea flour might just be a game-changer.
The best part is that all you need to do is cook the mixture over medium heat, continuously stirring until it’s nice and thick.
Plus, you can season it at this stage, guaranteeing a delicious finish.
Chickpea Flour Carrot Zucchini Bread
Doesn’t this sound super healthy? Chickpeas are already packed with protein, and then you’ll add carrot and zucchini with all their goodness to the mix.
I think you can have an extra thick slice, don’t you?
As you can see from the picture, this bread isn’t light and airy. Instead, it’s quite dense but wonderfully moist.
Mysore Pak Recipe
Mysore Pak is a unique dessert traditionally made with gram flour, sugar syrup, and ghee.
It can be traced back to the royal kitchen of Mysore palace, where it was originally made for a King.
Before you start, please watch the video provided. This method is crucial, and if you miss a step, it won’t turn out quite right.
If you can’t find ghee in your local store, try making your own clarified butter instead.
A lot of vegan recipes use chickpeas for substance.
For example, I like to make vegan chickpea blondies, which require blending chickpeas with nut butter, maple syrup, and leavening agents.
This recipe uses chickpea flour, so the consistency is more like a standard brownie.
It also uses whipped aquafaba, the brine from a can of chickpeas, to help lighten it up. Still, they’re very fudgy, so count on having more than one.
I was very pleasantly surprised at how these came out.
I tried them with and without the almond flour, and I did prefer the latter because the texture was chewier.
That said, if you want them nut-free, the pure chickpea flour recipe is pretty impressive.
The taste comes through more, but once you’ve mixed in the maple syrup and chocolate chunks, it just turns into a delightful nutty aftertaste.
Chickpea Flour Banana Cake
Someone spent a lot of time on this recipe. It’s sweet, bursting with banana flavor, and better yet, it’s light!
You’ll use non-dairy milk and lemon juice to make some simple vegan buttermilk, and there’s a hint of cinnamon in there too.
One thing to keep in mind is that this recipe is specific to chickpea flour.
So, if you change anything, like adding almond flour, too, it might not come out as tender.
Chickpea flour slice recipe with oats
Chickpea flour (also called garbanzo bean flour, besan flour and gram flour) is an excellent, gluten-free, high protein flour. It has excellent binding properties, which makes a perfect base for a savoury slice. In today’s recipe I going to show you how to make a delicious chickpea flour slice, made with oats and veggies.
They hold together extremely well making them an excellent picnic or hiking food.
I also often serve this slice with lunch alongside a salad buffet or with brunch along side turmeric potato patties, spinach and mushrooms.
You can be super playful with the toppings too.
“Chickpea flour and oat slices before I slice them up for lunch.”
Where do I find chickpea flour?
Finding chickpea flour to make your slices is easy when you know where to look.
You can find chickpea flour in any decent health food shop, or in the world food section of any good supermarket. In the UK it is commonly found in the Indian food section. Chickpea flour is also usually cheap if you find in an Asian supermarket.
To make things more confusing, they may even use a different name (see next paragraph).
Other names for chickpea flour?
- garbanzo bean flour
- besan flour
- gram flour
For the purpose of this chickpea flour slice recipe these are all pretty much the same. Technically speaking, there might be slight differences. For example besan flour might be made of brown chickpeas, whereas chickpea or garbanzo bean flour is usually made yellow/white chickpeas.
These flours are similar enough that I treat them the same for this sort of recipe.
Chickpea flour slice with oats
I’ve made similar savoury slices to this using only chickpea flour as the base such as my parsnip and potato chickpea flour farinta here.
In this recipe I am using oats. Oats serve a few purposes. Firstly, oats allow for a variation of beneficial nutrients in the meal. Secondly, oats create a slightly softer texture in the slice compared to using all chickpea flour. And finally, oats
Being creative with your savoury slices
Hands up who loves to play with your food! This chickpea flour slice recipe is the perfect platform to show off your art. Or just have a play. You can make them super simple and random, which might look like a quick sprinkle of topping ingredients.
On the other hand you might like to arrange your toppings in a pretty fashion. I had a garden in mind when I created this one. I sliced up baby spinach to use as grass. Next I sliced up some green onions to use as flower stalks. Parsley worked well as green petals. And I couldn’t resist chopping up my red peppers and using them as flower petals.
“Decorating my chickpea flour slices with toppings before they go in the oven to bake.”
Oftentimes, I’ll just artfully sprinkle everything on top!
“Chickpea flour and oat slices with yellow pepper and onion sprinkles on top.”
A gluten-free vegan chickpea flour and oat slice, made with colourful toppings. Ideal for lunch, picnics, or hiking/travel.
- 175g (1⅓ cup) chickpea flour (gram flour, garbanzo bean flour, besan)
- 100g (1 cup) oats
- 350ml (1½ cup) water
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 heaped teaspoon cumin seeds
- 1 tablespoon ground coriander
- ½ teaspoon crushed chilies (or ⅛ tsp chili powder)
- 1 large garlic clove
- ½ sweet red pepper
- 1 spring onion (green onion)
- A few baby spinach leaves
- A few thin slices of courgette (zucchini)
- Small handful fresh parsley
- Put the chickpea flour, oats, water and seasonings in a blender.
- Add the garlic after taking off the skin.
- Line an oven tray with parchment paper. I used a tray that was 30cm x 25cm (12″ x 10″). You can use anything smaller, but bear in mind if the tray is smaller the slices will be thicker and you will need to adjust baking time accordingly.
- Pour the mixture into the parchment paper lined tray and spread evenly.
- Add the toppings, chopped or sliced thinly.
- Place toppings on top into a pattern, or scatter randomly. They should sink into the batter a little.
Bake in the oven
- When it has baked flip the slice oven on a board and carefully peel off the parchment paper. Turn back over and slice into pieces.
- Serve immediately if you want them warm, or serve cold later. If you want it cold later you can leave it in the parchment paper (it’s slightly easier to peel off when cool too).
- They will keep for a few days in the fridge.
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The perfect snack or breakfast when you’re running out the door. These savory Chickpea Flour Muffins are high in protein, vegan & gluten-free! One of my favorite chickpea flour recipes.
If you’re like me, you’re a busy body, and when you’re not constantly on the move, you sometimes just don’t feel like making a meal or snacks. This can cause you to reach for junk food instead which won’t fill you up or add any benefit to your life. That’s where these Chickpea Flour Muffins swoop in as the perfect on-the-go snack and one of my favorite chickpea flour recipes.
Why you’ll love these Vegan Chickpea Flour Muffins
- They can be made in under 45 minutes
- They are high in protein
- They are versatile – switch up the veggies to what you have on hand
- You’ll have most of these ingredients in your pantry
- They’re gluten-free and vegan-friendly
Chickpea Flour: For these Vegan Chickpea Flour Muffins, I used Bob’s Red Mill’s Garbanzo & Fava Bean Flour. What makes this flour substitute so great is that it’s not only gluten-free but it also includes a healthy protein that can make your baking more filling. Use this in doughs, baking, or in any of your favourite recipes. Chickpea flour is creamy and rich, lending a fantastic texture to baked goods, whether sweet or savoury. This specific blend of flour from Bob’s has a yummy earthy flavour and adds fiber and protein to any recipe I make with it.
How do you make savoury chickpea vegan muffins?
This recipe is actually quite simple to make. All you have to do is prep your muffin tin like normal, and in a large bowl mix together all the dry ingredients before adding the water and stirring the mix until it has a pancake-batter-like consistency.
If your mix is too clumpy, don’t be afraid of adding more water. Just making sure you only add a tbsp. at a time!
Once mixed well, add all the remaining ingredients and stir well. Pour the batter into your muffin tin and bake these babies up for around 30 minutes.
I like to garnish these with black salt, hot sauce, or fresh avocado. But the possibilities are endless here!
Expert Tips & FAQ
How can I get creative with this recipe?
As I said, this vegan recipe is incredibly versatile. You can swap out any of the veggies I used with the ones you have available on hand. You can also switch up the recipe flavour themes. For example, my version is a bit more Mexican-inspired, but why not make these with an Italian twist by utilizing tomatoes and fresh herbs like basil. You could also go to Greece by adding olives, get creative here and let me know your favourite combination! After all, we can’t travel right now so we might as well travel through our food.
Do I need to grease my muffin tin?
No need to grease your non-stick muffin tins, if that’s what you’re using.No need to grease your non-stick muffin tins, if that’s what you’re using.
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Check out how to make these savoury Vegan Chickpea Flour Muffins below and don’t forget to tell me how you like them by rating or leaving a comment.
Budget friendly, Breakfast & Bowls
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Grain-Free
- Bob’s Red Mill Chickpea and Fava Bean Flour
- optional or if you have access to it
- of water or oat milk
- red bell pepper
- jalapeno pepper. finely chopped
- Garnish with: black salt hot sauce and fresh chopped avocado
- Preheat oven to 375F and well grease a muffin tin. See notes.
- To a large mixing bowl, add all the dry ingredients and stir till completely well combined.
- To the bowl, add the water and stir till your mixture becomes pancake-batter-like. Add more water if your mixture is a bit too clumpy, only add 1 tbsp. of water at a time.
- To the bowl, now add the remaining ingredients and stir till well combined. Do not over stir.
- Using a 1/4 cup measure, begin dolloping the mixture into each muffin tin.
- Bake for around 30 minutes and remove from oven. Let them cool for 10 minutes before removing from tins.
- Enjoy with more black salt, hot sauce and fresh avocado!
No need to grease your non-stick muffin tins, if that’s what you’re using.
Let us know how it was!
These fluffy, gluten-free and vegan chickpea flour pancakes are easy to make with 3 ingredients.
Not only are chickpea, or garbanzo bean, flour pancakes fantastic for an easy gluten-free pancake, they’re wonderful regardless of dietary restrictions!
Chickpea flour pancakes are easy to make, thick and fluffy, high in protein and easy to customize with different add-ins.
They fluff up nicely and have a dense, almost cake-like texture, which in addition to their protein and fiber content, makes them very filling.
Enjoy these amazing pancakes any day of the week for a healthy, hearty and satisfying breakfast. Once you make these, they’re sure to become a new go-to pancake recipe.
- Dietary Needs: Vegan (no eggs, dairy-free), gluten-free, grain-free, nut-free and oil-free!
- Nutrition Features: 300 calories with 14 g of plant-based protein and 6 g of fibre per serving.
- Easy to make in minutes with just 3 simple ingredients.
- Amazing thick and fluffy texture you’ll love.
- Fun to customize with different add-ins like berries, banana and chocolate chips.
Ingredients & Substitutions
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Chickpea Flour: Look for chickpea flour or garbanzo bean flour. I like Bob’s Red Mill. Note chickpea (garbanzo bean) flour is different from besan or gram flour, so make sure you choose chickpea or garbanzo bean.
- Sweetener: Use any sweetener you like. Maple syrup, coconut sugar and cane sugar all work or you can use stevia or monk fruit sweetener for a sugar-free recipe.
- Baking Powder: This is needed to make them fluffy. Make sure you use baking powder and not baking soda.
The complete written recipe can be found by scrolling to the end of this page. This section features step-by-step photos for a quick visual reference.
Step 1: Add the dry ingredients to a mixing bowl. This includes the chickpea flour, salt, baking powder and dry sweetener, if you’re using one.
Mix them up using a fork or whisk, this will help break up any clumps of flour and distribute the baking powder and salt. An important step for a fluffy result!
Step 2: Start heating a non-stick skillet, crepe pan or pancake griddle over medium heat.
Add the water and liquid sweetener if you didn’t use a dry one to the bowl and mix everything up until fully combined into a thick batter.
Let the batter rest for a few minutes while the pan finishes heating up.
Quick Note: If you use the listed water amount, the batter will be very thick, not quite pourable and will result in thick, fluffy and dense pancakes. You may have to scoop it into the pan and use a spoon to spread it out a bit. If you prefer thinner pancakes or crepes, you can add more water to adjust the thickness of the batter.
It may take some experimenting with the recipe to find the liquid amount that works for you. It may also vary from brand to brand of chickpea flour.
Step 3: If needed, use a light coating of non-stick cooking spray in the pan, then add 1/4 cup portions and cook for 4-5 minutes until the edges look dry and firm and some bubbles appear.
Flip each pancake and cook for 30 seconds to 1 minute until cooked through.
Add your favorite toppings and enjoy your delicious chickpea pancakes!
Notes & Tips
Sugar-Free Pancakes: These can easily be made sugar-free. Simply use whole leaf stevia, liquid stevia drops, monk fruit sweetener or erythritol, sweetened to taste.
Serving Size: This recipe is made to serve 1 or make 2 small servings, say for kids or a snack. It can be doubled or tripled as needed and leftovers store well in the fridge or freezer.
Add-Ins: These are easy to customize. Try adding up to 1/2 cup fresh berries, sliced banana or 2-3 tbsp of chocolate chips, nuts or seeds. You can either mix them into the batter or drop a few on to each pancake after adding the batter to the pan.
For flavour enhancers, you can add 1 tsp of vanilla and 1/2 tsp ground cinnamon. You can also add up to 1 scoop of protein powder with additional water to adjust the consistency.
For variations on this recipe, try these carrot cake pancakes, blender spinach pancakes or chocolate protein pancakes.
Savory Chickpea Pancakes: This recipe makes a great base for savoury pancakes too! To them savoury, omit the sweetener and try spices and herbs like turmeric, parsley, cilantro, chili flakes and black pepper. From there, try add-ins like thinly sliced scallions, red onion and red bell pepper.
I prefer savoury pancakes a bit thinner, using closer to a 1:1 ratio of chickpea flour to water and omitting the baking powder.
What is chickpea flour?
Chickpea flour or garbanzo bean flour, is made from ground dried, raw chickpeas. It’s a staple in various cuisines around the world.
From traditional Italian and French socca, to Indian sweets and crepes, chickpea flour dishes can be found in South Asian, Middle Eastern and Southern European cultures, among others.
It can be used as a binder in baking, in pancakes and crepes, to make vegan frittatas and omelettes, as well as in savoury dishes like stews and soups.
Is chickpea flour, gram flour and besan the same?
No, they are not the same.
Chickpea flour, or garbanzo bean flour, is made from white chickpeas. It has a fine powder consistency and is pale yellow in colour.
Besan, or gram flour, is made from brown chickpeas (chana dal) and I would not recommend it for this recipe.
Bob’s Red Mill Garbanzo Bean Flour works great in this recipe. I’ve also used this organic chickpea flour with success.
Why is chickpea flour healthy?
Chickpea flour is naturally gluten-free, rich in protein, fibre, vitamins and minerals. It also contains iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin B6 and thiamin, so it’s a great way to sneak some extra nutrition in your diet.
Do the pancakes taste like chickpeas?
Yes and no. The raw batter definitely has a pronounced beany and slightly bitter taste. It does not taste particularly good, so don’t be discouraged is you try it! The flavour and bitterness will also vary from brand to brand.
Once cooked, that bitter, beany flavour cooks out. The cooked pancakes taste earthy and nutty, depending on how much sweetener you add. Though optional ingredients, vanilla and cinnamon can also help enhance the flavour of the pancakes.
If you’re really not a fan of chickpeas, you may like my buckwheat flour pancakes or quinoa flour pancakes better.
I love getting creative with toppings! Here are some fun ideas:
- maple syrup
- chia seed jam or homemade cranberry sauce
- date caramel sauce, date paste or homemade caramel sauce
- nut butter caramel sauce (blend dates with a spoonful of almond or cashew butter)
- any nut butter
- tahini and caramel sauce
- berries like blueberries, cherries or raspberries
- sliced banana
- baked apple slices
- sautéed apple and cinnamon
- caramelized banana
- nuts or seeds like hemp seeds, walnuts or pecans
- chocolate chips
- cacao nibs
- coconut flakes
If you have leftovers, they can be stored in the fridge for up to 4 days and enjoyed cold or reheated in the microwave, toaster or oven.
To freeze then, either freeze them spaced out on a baking tray then transfer to a freezer bag or freeze with a piece of parchment between them to prevent them from sticking together.
They can be reheated from frozen in the microwave or oven. They can be reheated in the toasted but I’d suggest thawing them first.
Enjoy these easy, fluffy, gluten-free and vegan chickpea flour pancakes for a healthy, hearty breakfast any day of the week.
- Pre-heat a non-stick skillet, crepe pan or pancake griddle over medium heat.
- Mix the chickpea flour, salt and baking powder together in a mixing bowl using a fork or whisk to help break up any clumps and distribute the baking powder and salt. If you’re using a dry sweetener, mix that in as well.
- Add the water and liquid sweetener if you didn’t use a dry one (and vanilla and cinnamon, if using) and mix until you have a smooth batter with no lumps. The batter will be quite thick and not quite pourable. With the water amount as written the pancakes will be very thick and fluffy. If you prefer thinner pancake or crepes, you can add more water to thin the batter until it’s easily pourable. Note that the raw batter may have a pronounced beany and slightly bitter taste but that will cook out once you make the pancakes.
- Let the batter rest for a few minutes while the pan finishes heating.
- Once the pan is hot, add a light coating of non-stick cooking spay, if needed, then add approximately 1/4 cup portions of the batter to the pan and cook for 4-5 minutes until the edges look dry and firm and a few bubbles have appeared.
- Flip the pancakes and cook for another 30 seconds to 1 minute until cooked through.
- Repeat until you’ve used up all the batter then add your favourite pancake toppings and enjoy!
Sweetening options: For sugar-free pancakes, use about 15 drops liquid organic stevia, approximately 1 tsp stevia powder or 1-2 tbsp monk fruit sweetener. To make them refined sugar-free, use coconut sugar or pure maple syrup, start with 1 tbsp and add up to 2 tbsp, to taste. Cane sugar and other refined sugars work as well, it’s your choice.
Nutritional information includes 1 tbsp maple syrup. If you make them sugar-free, they’ll be 252 calories per serving with 4F/43C/14P.
You can adjust this recipe to however many servings you want by using more or less chickpea flour and water. You can also adjust the thickness of the pancakes. I like them quite thick, so I don’t use much water. For thinner pancakes, to stretch the batter further, or to make crepes, use more water to create a thinner batter.
This recipe only serves 1 so feel free to double or triple it as needed.
For best results, use a kitchen scale to weigh the chickpea flour. It should be 80 grams, however, I make this recipe often with just 60 grams as well, so as long as it’s between 60-80 grams you should be good.
Some readers have found these too salty but I still use 1/4 tsp. If you’re sensitive to salt, consider reducing it to 1/8 tsp salt. This may depend on the baking powder used as the sodium content varies from brand to brand. Also make sure you’re using baking powder and not baking soda, which as a much higher sodium content.
- Serving Size:
Keywords: chickpea pancakes, chickpea flour pancakes, vegan chickpea flour pancakes
Farinata or socca is an easy recipe made by mixing chickpea flour and extra virgin olive oil, then baking it in the oven for about 20 minutes.
It’s the perfect appetizer and snack and accommodates most diets as it’s gluten-free and vegan. So let’s see how to make it!
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Check out our best appetizer recipe collection!
Farinata is a chickpea flatbread recipe known as “socca” in the southeastern part of France and “fainè” in Sardinia. It’s commonly served as a street food in the northwestern regions of Italy.
According to the legend, farinata was made for the first time in 1284, when the city of Genoa defeated Pisa in the battle of Meloria.
The Genoese galleys, loaded with prisoners, found themselves in a bad storm with big waves.
In the turmoil of the storm, some barrels of oil and sacks of chickpeas spill and soak quickly in saltwater.
Since food was scarce, the sailors were given bowls of pureed chickpeas and olive oil. However, some sailors refused to eat it, leaving the chickpea mash in the sun.
After a few hours, the sun dried the chickpea and oil mixture into a flat pancake.
The next day, driven by hunger, the sailors ate the chickpea pancake and were surprised by its deliciousness.
Months after returning from the sea, the Genoese improved the recipe and began cooking the chickpea puree in the oven.
The meal was an instant success in town, and to mock the defeated city of Pisa, farinata was called “Gold of Pisa”
From there, the dish spreads to Tuscany, where it’s called cecina, and to the French Riviera, where it is called socca.
Also known as garbanzo bean flour or “gram flour,” and is the main ingredient for the socca batter. You can’t replace it with regular wheat flour.
We tried replacing it with fava bean flour and red lentil flour, which worked quite well.
Extra virgin olive oil
We recommend using extra virgin olive oil because it has a richer, more aromatic flavor that goes well with the chickpea flavor.
Of course, you can replace it with regular olive oil, but the flavor won’t be as rich and aromatic.
Tap water is perfectly fine.
Salt and pepper
As per tradition, we add salt to the batter while grinding black pepper on top of the farinata before serving it.
After cooking, sprinkle your farinata with freshly chopped parsley or rosemary.
I recommend blending the chickpea batter with a blender (immersion or regular). This way, you don’t have let the batter rest for hours for the flour to hydrate.
Don’t have a blender? You can easily use a whisk or a fork, but make sure to dissolve the flour in the water entirely.
We made this socca recipe in a quarter sheet pan (9 x 13 inches) and a round baking pan (11 inches or 28cm in diameter). Alternatively, you can use a cast iron pan.
Preheat the oven to 480°F or 250°C. Add chickpea flour, salt, and water to a bowl and blend with an immersion blender for 3 to 5 minutes till completely smooth. You can also use a regular blender.
If you don’t have a blender, you can use a whisk or a fork, but make sure that the flour is fully dissolved in the water, and ideally, let it sit for an hour.
Note: some people add oil to the batter, but this is not strictly necessary since we will add quite a bit of oil to the baking tray later.
With a spoon, remove some foam from the chickpea batter’s top. We do this because the foam tends to burn in the oven.
Transfer onto a baking tray
Add the olive oil to the baking pan or cast-iron skillet and distribute it evenly.
There should be enough olive oil to cover the tray’s bottom fully. It is a crucial step, or your farinata will stick to the tray.
If you don’t want to use oil, line your baking pan with parchment paper. In this case, we recommend adding some oil to the batter.
Tip: tilt the tray, and you should see a small “wave” that the olive oil creates while it runs from one side of the tray to the other.
Now, gently pour the chickpea batter into the center of the baking tray, but over a spoon first, and do not pour directly into the tray.
Pouring directly from the bowl and into the baking tray will displace the oil, and your socca will stick.
The batter is about ¼ of an inch or 0.6 mm thick.
You should see some oil on top of the chickpea batter. It is perfectly normal.
You can distribute the oil by moving it around gently with the back of a spoon.
But don’t let the back of the spoon touch the bottom of the baking tray. Instead, glide gently on the surface of the batter.
Bake in the oven at 480°F or 250°C for 10 minutes, then set your oven to broiler mode and broil the farinata for another 8 to 10 minutes, keeping an eye on it so that it doesn’t burn.
It should be well cooked, golden and crispy on top, and soft and smooth on the bottom.
Take it out of the oven, and remove it from the pan with the help of a spatula. The farinata will stick to the pan a bit; that’s normal.
Before serving, sprinkle with salt, freshly ground black pepper, and fresh rosemary. Enjoy while still hot.
Farinata is best eaten hot, straight out of the oven.
The traditional way of eating it is simple, with a sprinkle of salt and a couple of twists of freshly ground black pepper.
You can also eat it in two slices of bread or focaccia. We like to have it:
As a starter
Serve it on a bed of arugula with olives, basil pesto, olive tapenade, hummus, avocado spread, grilled vegetables, or even better, with our eggplant caponata, caramelized onions, or confit tomatoes.
Think of it as a pizza crust, and add toppings to it!
Pair it with various vegetables for a buffet-style dinner. Serve with seasonal roasted veggies, roasted Brussels sprouts, roasted bell pepper, roasted broccoli, or artichokes.
You can add Middle-Eastern and Mediterranean dishes like a fresh Shirazi salad, tabbouleh, Greek tzatziki, Italian sautéed eggplant, or Moroccan Zaalouk.
Italian sautéed eggplant with tomato and basil.
Inspired by this recipe, we created two main variations of farinata:
Zucchini pie without egg: an onion and zucchini filling made with chickpea flour and coated by a thin layer of dough.
Frittata without eggs: crisp on the outside, soft and moist on the inside, this eggless frittata made with chickpea flour is easy, nutritious, and delicious.
- Use a blender: blending the chickpea batter will allow you to cook it immediately without letting it rest for several hours to hydrate.
- Pour over a spoon: don’t pour directly into the baking tray, but over a spoon first to not displace the oil on the tray. This way, your farinata won’t stick.
- Remove some of the foam that forms on top of the chickpea batter. It tends to burn in the oven.
What is the difference between farinata and socca?
They are the same thing. The farinata is the original dish (called Pisan Gold in the past) that originated in Genoa (Italy).
The same dish became popular across what is now called the French Riviera (Provence), up to Nice. Back then, however, Nice was not part of France.
From the 7th century, Nice was part of the Genoese league (Genoa was a strong maritime republic) and later was part of the Duchy of Savoy till 1860, where Italian was spoken as the primary language.
It’s easy to imagine that the close relations of Nice with what is now modern Italy contributed to some spillovers of recipes and culinary traditions.
Make Ahead and Storage
Make ahead: we recommend cooking the farinata shortly before serving it; however, you can prepare the batter in advance, up to 24 hours before you bake it. Keep the batter in the fridge in a bowl covered with plastic.
Refrigerator: store leftovers wrapped in plastic or in an airtight container in the fridge for up to 4 days.
Freezer: let the socca cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
Reheat: warm the farinata in the microwave or the air fryer.
More Chickpea Flour Recipes
If you’re new to cooking with chickpea flour, get fresh inspiration with these easy recipes:
For many more starter ideas, check out our starters category page.
Breads, Side dish, Starter
- or garbanzo bean flour
- extra virgin olive oil
- Preheat oven to 480°F or250°C. Add chickpeaflour, salt, and water to a bowl and blend with an immersion blender for 3 minutes till completely smooth. You can also use a regular blender.
- With a spoon, remove some of the foam from the top of the chickpea batter.
- Add olive oil to the baking sheet.You could use baking paper instead of oil on the baking sheet, but in that case, you’d have to add the oil to the batter.
- Gently pour the chickpeabatter into the center of the tray, but first over a spoon and do not pour directly into the pan.
- Bakeat480°F (250°C) for 10minutes, then set your oven to broiler and broil the farinata for another 8-10 minutes. It should be well cooked, golden and crispy on top, and soft and smooth on the bottom.
- Remove from oven, cut it, sprinkle it with salt, freshlygroundblackpepper, and serve.Farinata is best eaten hot, right out of the oven.
Nutrition information is an estimate for one slice of farinata out of eight slices.
We offer plenty of ideas on how to serve socca in the “Serving Suggestions” chapter above.
MAKE AHEAD & STORAGE
– Make ahead: we recommend cooking the farinata shortly before serving it; however, you can prepare the batter in advance, up to 24 hours before you bake it. Keep the batter in the fridge in a bowl covered with plastic.
– Refrigerator: store leftovers wrapped in plastic or in an airtight container in the fridge for up to 4 days.
– Freezer: let the socca cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
– Reheat: warm the farinata in the microwave or the air fryer.
% Daily Value*
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Dietary Fiber 2g
Vitamin A 8IU
Vitamin B6 0.1mg
Vitamin E 1mg
Vitamin K 5µg
* Percent Daily Values are based on a 2000 calorie diet.
3-ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).
I have made many a muffin with chickpea flour. For example, these Gingerbread Muffins, Pumpkin Muffins, and Chocolate Muffins. It is hard to pick a favorite. These brand new, golden banana beauties, though, may be leading the pack.
The inspiration for these particular muffins? Minimalism at its best. Add to that my never-ending supply browning bananas on the kitchen countertop. So how about some 3-ingredient, 1 bowl, under 30 minutes (total time) muffins? Chickpea flour makes it possible, and delicious.
- Vegan (no eggs, no dairy)
- Added Sugar-Free
- Fast & Easy to Make
The exact amounts of each ingredient are indicated in the recipe card at the end of the post
As promised, you only need three ingredients to make the muffins. I do not include water in my ingredient count for this, or other recipes on powerhungry (I assume everyone has running water). Likewise, I do not count salt, since it is optional (but recommended, to heighten flavor).
Here is what you will need:
- Chickpea flour (also called garbanzo bean flour)
- Finely mashed, very ripe bananas
- Baking powder (certified gluten-free, as needed)
If you want to add more to the basic recipe, such as spices, vanilla extract, chocolate chips/chunks, or additional fruit (fresh or dried), I say YES, do it! Go as exuberant or minimal as you prefer. I have some suggestions in the FAQ section below if you need specific ideas.
Use Very Ripe Bananas
It is critical that you use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. As bananas ripen, their starch breaks down (soft squishiness) and becomes sugar (sweetness). Starchy, not so sweet bananas = dreary, dry muffins.
I suggest freezing your ripe bananas. Once my bananas reach the super-squishy ripe stage, I peel and freeze them for my future baking recipes. When you are ready to use the frozen bananas, defrost (on the counter, or use a microwave). Do not drain off any of the liquid from the defrosted bananas (use it all).
How to Make 3-Ingredient Chickpea Flour Banana Muffins
Note that the complete directions are also in the recipe card below.
Preheat Oven & Prepare Pan
Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper or foil liners.
Make the Batter
In a large mixing bowl, whisk the chickpea flour and baking powder until blended. Whisk in the salt (as well as any spices that you may decide to add).
Add the mashed banana and water. Stir until completely blended (no dry ingredients remain).
If you choose to add any mix-ins, now is the time to stir them into the batter.
Divide the Batter
Divide the batter between the prepared nine lined cups of the prepared muffin tin. I like the convenience of my large, spring-handled scoop, but a regular large spoon also does the trick.
Bake the muffins in the preheated oven for 14 to 17 minutes until light golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
Cool the Muffins
Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
What is the taste and texture of the muffins?
The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender, but not as moist as muffins that are made with oils or other fats (more of a bread-like texture).
The flavor of banana shines through and the taste of chickpea flour is negligible. If you like, add spices or vanilla to enhance the flavor. The muffins are not overly sweet since they depend on the sweetness of the bananas.
Can I substitute a different flour in place of the chickpea flour?
No. This recipe is specifically designed for use with chickpea flour.
How can I make the muffins moister?
- Oil Version: Replace some or all of the water with oil or melted vegan butter.
- No-Oil Version: Replace some of the banana with cashew cream, full-fat coconut milk, or runny nut or seed butter
How can I make the muffins sweeter?
You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar or maple syrup. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).
- Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
- Fresh Fruit: Add up to 3/4 cup chopped fruit or berries to the batter. For example, blueberries, raspberries, chopped ripe (but not overripe) banana, apples, or mango. You will likely need to bake the muffins for an additional two to five minutes, depending on the moisture of the fruit and quantity added.
- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
- Extracts or Zests: Add a teaspoon of vanilla or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
- Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.
- 1 and 1/3 cups (160 g) chickpea flour (sifted, if lumpy)
- 2 and 1/2 teaspoons baking powder (certified GF, as needed)
- Optional: 1/4 teaspoon fine sea salt
- Optional: 1 teaspoon ground cinnamon
- 1 and 1/2 cups finely mashed, very ripe bananas (super mushy!)
- 1/3 cup (75 mL) water
- Optional: 1 teaspoon vanilla extract
1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note).
2. In a large bowl, whisk the chickpea flour and baking powder until blended. Whisk in salt and/ or cinnamon, if using.
3. Add the banana, water and (optional) vanilla to the chickpea flour mixture, stirring until well-blended.Divide batter evenly between the 9 prepared muffin cups
4. Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.
Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Use Very Ripe Bananas: It is very important to use very ripe (lots of black on the peel), super-soft and squishy bananas for this recipe to work. If using ripe bananas that have been frozen, do not drain off any of the liquid post-thaw–use it as part of the total measurement.
Chickpea flour options: These muffins are made to work with chickpea flour. I do not recommend using any substitutes.
Amount Per Serving
1g 0g 0g 1g
The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.