Chickpea flour vegan Yorkshire puddings
Crisp edged, soft centred puddings made with chickpea flour, no egg and no dairy needed.
- Time35 min
- LevelMedium
- Costabout £0.14 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the chickpea flour, baking powder and a pinch of salt in a jug. Add the oat milk, water and vinegar and whisk until smooth. Leave to rest for 20 minutes.
20 min - 2
Heat the oven to 220°C (200°C fan). Add 1 tbsp of oil to each hole of a 6 hole muffin tin and heat for 10 minutes until very hot.
10 min - 3
Pour the batter into the hot oil, filling each hole halfway. Bake for 18 to 22 minutes, until puffed and golden.
20 min - 4
Serve warm. They are best eaten within a few minutes of leaving the oven.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.