protein chickpea pancakes
These are the pancakes I make when I want something quick that *actually holds them through the afternoon*. They’ve been on repeat here for years: breakfast, lunchbox, after-school snack, they do it all. Soft, lightly sweet, and easy to pair with whatever you have on hand.
- ½ cup chickpea flour
- 1 medium ripe banana, mashed
- 1 egg
- ½ cup ricotta
- ½ tbsp honey (skip for under-1s)
- ½ tsp cinnamon
- ½ tsp baking powder
- 1 tsp apple cider vinegar
- Splash of milk of choice (if needed)
- Pinch of salt
- Butter or olive oil for cooking
Add chickpea flour, banana, egg, ricotta, honey, cinnamon and salt to a mixing bowl.
In a small bowl, mix baking powder + apple cider vinegar. Stir until fizzy, then add to the batter.
Mix until smooth. Add a splash of milk if the batter feels too thick.
Heat a pan over medium heat and grease lightly with butter or olive oil.
Spoon small rounds of batter into the pan.
Cook 2–3 minutes per side, until golden and fluffy.
- Packed with protein
- Simple to make
- Works for breakfast, lunchbox or snack
- Easy to serve with yogurt, berries or nut butter
- Actually keeps kids full
Store in an airtight container.
For best texture and flavor. Can be kept longer if well-sealed.
there's a reason these recipes work so hard for kids
They're all built around The Lunchbox Formula™ — the simple framework for packing food that helps kids get through the school day in one piece.
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