Gluten Free Pancakes with Caramelized Pears (+ GIVEAWAY!)

Gluten Free Pancakes with Caremelized Pears

Foot stomping, banjo strumming blue grass, sun in your hair, a beer in your hand and soul in your voice. Sing it. Straight from your lungs, make your muscles burn. Fill your lungs with air, belt it out with song, shake your sun-filled hair and by golly, drink that beer! Stomp. Your. Foot.

Live. Turn off your phone, bail on anything that feels obligatory, do what gives you anxiety, punch fear in the knickers and just forget about everything that doesn’t matter. Have a lazy morning with a high stack of hotcakes and then soak up blue sky. Don’t come home till the sun goes down.  Breathe. Feel. Sweat. Laugh. Live by your feelings and put your brain on time out. Because it’s the weekend and the time is now.

Pancake: a thin, flat cake of batter, usually turned over in a pan. Turn it, flip it, spin it, slap it, cover it, slather it. Caution: Pancakes will tickle pleasure receptors and illicit feelings of jubilation. Contains (but not limited) to para para paradise. These pancakes are made out of puuuuuuure…

Garbanzo bean flour. Okay, okay, these pancakes are made out of garbanzo bean flour, which may seem weird to you, but hear me out. Garbanzo bean flour is used a great deal in gluten free products because the way it behaves is actually pretty similar to wheat flour.

Gluten Free Pancakes with Pear Cardamom Topping

Garbanzo beans (or chickpeas) have a very neutral and somewhat creamy taste, which makes them easy to use for both sweet and savory recipes. Garbanzo bean flour rises slightly when baked and holds together very well, so using it for pancakes results in a light, soft, slightly spongy texture and buttery flavor.

Remember the Garbanzo Bean Brownies I threw your way a while back? Although those were made with whole garbanzo beans, they should serve as proof of just how versatile (and shockingly tasty) the garbanzo bean is. These naturally gluten free pancakes can be topped with anything and so far, homemade fruit based syrups and compotes are my favorite topping for them.

And the caramelized pear topping all warmed up, spiced up with cardamom. All the flavors meeeeeeelt away in your mouth and although I tell my pancake-kids I don’t play favorites, I’ll let you in on a little secret. . .

So far, six delicious, healthful and gluten free pancakes have come out of the Pancake Project:

Week 1: Cranberry Orange Oat Flour Pancakes

Week 2: Bacon & Egg Buckwheat Stacks

Week 3: Almond Flour Pancakes

Week 4: Lemon Poppy Seed Coconut Flour Pancakes

Week 5: Cornbread Flapjacks

Along with your shiny new gluten free pancake recipe, you have the chance to win a bag of Bob’s Red Mill Garbanzo Bean Flour! Allllll you need to do is leave me a comment below and you’ll be in the running. This giveaway ends Wednesday, 2/20. The winner will be selected using a random number generator and will be notified through email!

Until next time, my little pancake eaters!

Gluten Free Pancakes

Gluten Free Pancakes with Caramelized Cardamom Pears

Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 10 small pancakes
Author: Julia


For the Garbanzo Bean Flour Pancakes:

  • 1 egg
  • 1 cup almond milk
  • 1 tablespoon grapeseed or olive oil
  • 1 tablespoon agave nectar or sweetener of choice
  • 1 teaspoon pure vanilla extract
  • 1 cup garbanzo bean flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Roughly 1 tbl grapeseed/olive oil or butter for cooking the pancakes

For the Pear Topping

  • 2 bosc pears
  • 1 teaspoon lemon juice
  • ¼ cup to 1/3 water
  • ¼ teaspoon cardamom*
  • Pinch salt
  • 2 teaspoons brown sugar honey or agave nectar (optional)


To Prepare the Pear Topping:

  1. Peel and chop the pears into small ¼” to ½” sized pieces.
  2. Add the chopped pears to a small saucepan with about 2 tablespoons of water, the lemon juice, salt and the cardamom.
  3. Cook pears, covered, over medium heat.
  4. After about 8 minutes, add another couple tablespoons of water and continue cooking.
  5. Cook until pears are softened and begin to caramelize, leaving the saucepan covered and stirring every couple of minutes. This process should take 30 to 40 minutes. This may seem like a lot of time, but if you start the pears first and make the pancakes while they’re cooking, they will be done right around the same time as your pancakes.
  6. If at any time, the pears begin to stick to the bottom of the saucepan, add a little more water. The topping is finished when the pears are softened but al dente and there is a little bit of thick, sweet sauce coating the pears.
  7. If desired, add some sugar, honey or agave. When the pears cook and caramelize, they get very sweet, so I didn’t add any extra sweetener.

To Prepare the Pancakes:

  1. In a mixing bowl, whisk together the egg, milk, oil, agave and vanilla extract.
  2. In a separate bowl, stir together the garbanzo bean flour, baking powder, and salt.
  3. Pour the flour mixture into the egg/almond milk mixture and stir well. The batter will have small clumps. This is okay.
  4. Allow batter to sit 10 minutes.
  5. Heat a large skillet just above medium heat (but below medium-high). Add about a tablespoon of oil or a combo of oil and butter.
  6. Measure out 1/8 cup of batter and pour it on the hot skillet. Allow the pancake to cook until a great deal of small air bubbles rise to the surface, about 45 seconds.
  7. Flip to the other side and cook an additional 30 second.
  8. Place pancakes on an oven-safe plate in a warm oven (around 200 degrees) until you’re finished cooking all the batter so that the pancakes stay nice and warm. Cook just above medium heat (below medium-high).
  9. Serve pancakes with caramelized pears on top!

Recipe Notes

* The cardamom can be replaced with cinnamon if you don’t have any on hand, or you can eliminate spice altogether. The pears come out very sweet and flavorful.

Don’t resist. Jump in off the back, don’t act like you don’t want to

Gluten Free Pancakes


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    1. Julia

      Hmmm…I’ve never experience the bitter aftertaste….but I’ve only used it in bread and pancakes so it’s possible it tastes bitter in other recipes.. I’ll have to do some investigating.

  1. a farmer in the dell

    I’ve been waiting for Friday all week! This post makes me want to stay out late, drink a beer, feel the sun on my face and wake up the next morning with a stack of these lovely pancakes! I love the use of garbanzo bean flour. My favorite weapon sometimes!

  2. Amy Tong

    I love pancakes and I love it that you stack them up high and top with the pears! Drooling. I’ve never make pancakes with chickpea four before. Can’t wait to give this a try. Thanks for hosting the giveaway.

    amy [at] utry [dot] it

  3. Gwen

    I wonder if I haven’t had good garbanzo bean flour. I have found it has an aftertaste that I’m not crazy about. I haven’t tried Bob’s Red Mill’s flour and their flours are always good quality. You have convinced me that I should not have given up on it so soon.

  4. Gwen

    I wonder if I haven’t had good garbanzo bean flour. In my experience it has an aftertaste that I’m not crazy about. I haven’t tried Bob’s Red Mill’s flour and their flours are always good quality. You have convinced me that I should not have given up on it so soon.

  5. Peter Lane

    We’ve been doing an elimination diet (JJ Virgin) to identify inflammatory foods and are feeling amazingly better. So been looking for lots of recipes. Gluten free, dairy free, etc. And we love Bob’s Red Mill stuff.

  6. Tieghan

    I just read you about me and wow, we could not be more alike! School here is Summit County is well, a joke to put it nicely. Kids are always heading out early! You pictures are so cute and these pancakes looks great!

  7. Shelly Baril

    Wow! In my quest for great gluten-free recipes, this one has me intrigued. As for the garbanzo bean flour…double wow. Seriously, I love garbanzo beans, but have never seen the flour. It’s a novel idea, to say the least. Frankly, I just needed a reason to make gluten-free pancakes, since I haven’t had the pleasure yet. Thanks so much for sharing this recipe and also featuring this little contest. Sounds like fun!
    TTFN, Shelly

  8. Brek

    Blown away, yet again. I’ve never tried this flour but it is definitely something i will pursue… some extra protein would surely be a plus in the AM! (Or at dinner, if no one is judging me….) Gahh, caramelized pears. Your recipes speak to my dreams.

    Thanks for the post! Stay well today & always,

    1. Julia Post author

      No one’s judging, trust me! Since we’ve had so many pancakes around the house, we’ve been eating them as snacks and dessert, too! Thanks so much for your thoughtful compliments! I truly appreciate it and hope you enjoy the recipe!

  9. Angel Steiger

    I would love to wake my Granddaughters up in the morning with these hot pancakes, I think they would be good all day hoping for more the next morning!! They are healthier than the stuff they are putting in the flour now, which I try to feed my girls better and healthier than they were eating before I got them!! The stuff the Government is letting them put in food is awful and poisonous, I want my family healthy and happy!! Thank You!!

  10. Kankana

    I never tried garbanzo bean flour but I am assuming it should taste similar to chickpea flour. The caramelized pear will add a lovely sweetness to the pancakes.

  11. Linda

    Oops, I think I did it wrong! What I was trying to say was that although I’ve never tried garbanzo bean flour, everything else from Bob’s Red Mill that I’ve tried has been wonderful. And the pancakes look so good, I’d really like to try them. I’ve got to get a little more daring and go beyond almond flour in my gluten-free ventures.

  12. Melisa

    I just discovered you and your fantastic recipes on Pinterest this morning. I’m so excited to try some this week! I wanted to let you know that many of your pins on your roasted root board are not going to the individual pos with the recipe, but rather your homepage. Obviously I know I can still search for the recipe, but wanted to let you know.

    1. Julia Post author

      Melissa! Oh bother…It’s a real bummer when you click through a pin on pinterest and it just goes to the main site. Thanks for letting me know – I’m fixing them right now! Thanks so much for the compliment and let me know which recipes you end up trying! Enjoy the rest of your weekend!

  13. Julie

    Hmm. Well, Stephie taught me to like garbanzo beans, so I’m up to experimenting. This from the woman that made seed and nut bread for dinner (it was good!). I love all of these pancake ideas! Yum!

  14. Linda S.

    I never thought of making pancakes with almond milk, or to use pears as a topping for pancakes. When visiting Italy, I found that they bake pears as often as we bake apples–something I’m going to start doing.

  15. Dana

    I just pinned all your pancake recipes on my Hot Cakes! Gluten Free Pancakes board on Pinterest! They all look amazing 🙂 I’ll be trying the cranberry orange ones first, and working my way from there.

    1. Julia Post author

      Dana! YIPPYY! I’m so excited to hear you’re interested in all the recipes! I’ve made them each using one flour at a time and am just now experimenting with mixing the various gluten-free flours together, which is fun. Definitely let me know how each of the recipes turn out and if you do anything different. I love feedback!!


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