Chickpea Flour Pancakes with Blueberry Compote
Enjoy these delicious Chickpea Flour Pancakes with Blueberry Compote for a wholesome breakfast. Try this easy recipe today!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately four servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or plant-based)
- 1 large egg (or 1 flax egg)
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil or melted coconut oil
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup or coconut sugar
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds (optional, for thickening)
Instructions
- In a mixing bowl, whisk together chickpea flour, baking powder, cinnamon, and salt. Create a well in the center and add milk, egg (or flax egg), maple syrup (or honey), and olive oil. Mix until smooth.
- Preheat a non-stick skillet over medium heat. Grease lightly if necessary. Pour about 1/4 cup of batter onto the skillet; cook for 3-4 minutes until bubbles form on top. Flip and cook an additional 2-3 minutes until golden brown.
- For the blueberry compote, combine blueberries, maple syrup (or coconut sugar), and lemon juice in a saucepan over medium heat. Simmer for about 5-7 minutes until thickened.
- Serve pancakes topped with blueberry compote.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 270
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 70mg