Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: 3 days in the fridgeQuick Answer
These Chickpea Flour Pancakes with Blueberry Compote are a wholesome breakfast option that combines delicious flavors and nutrition.As the crisp air of fall settles into New York City, I find myself longing for comforting breakfasts that warm not only the belly but also the spirit. With Thanksgiving approaching and the festive season just around the corner, I've been testing out hearty recipes that are perfect for cozy gatherings or simply treating myself on a Sunday morning. These Chickpea Flour Pancakes with Blueberry Compote have quickly become a staple in my kitchen, blending nutrition with a satisfying flavor that feels indulgent, yet wholesome.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Nutritious alternative: Chickpea flour is rich in protein and fiber, making these pancakes a healthy start to your day.
- Simple and quick: With minimal preparation and cooking time, you can have a delicious breakfast ready in no time.
- Versatile toppings: The blueberry compote complements the pancakes beautifully, but feel free to experiment with your favorite toppings.
- Perfect for gatherings: These pancakes are not only delicious but also an eye-catching addition to any brunch table.
- Vegan-friendly option: Easily adapt the recipe to suit vegan diets by using plant-based ingredients.
Ingredients
Here are the ingredients you'll need to create delicious Chickpea Flour Pancakes with Blueberry Compote:
For the Pancakes:
- 1 cup chickpea flour (also known as besan)
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- Fresh herbs (like cilantro or parsley) for added flavor (optional)
For the Blueberry Compote:
- 2 cups fresh blueberries (or frozen, if not in season)
- ¼ cup maple syrup or honey
- 1 tablespoon lemon juice
- A pinch of cinnamon (optional)
How to Make Chickpea Flour Pancakes with Blueberry Compote (Step-by-Step)
Follow these steps to create the perfect Chickpea Flour Pancakes with a sweet blueberry compote.
Step 1: Make the Pancake Batter
In a medium bowl, whisk together the chickpea flour, water, olive oil, baking powder, and salt until the mixture is smooth and glossy. The nutty aroma of the chickpea flour will start wafting up as you mix, enhancing your experience. For an extra burst of flavor, fold in a handful of chopped fresh herbs.
Step 2: Prepare the Blueberry Compote
In a small saucepan over medium heat, combine the blueberries, maple syrup, lemon juice, and a pinch of cinnamon. As the blueberries begin to burst, the sweet aroma mingles with the zesty lemon, forming an irresistible compote. Simmer for about 10 minutes until the mixture thickens slightly.
Step 3: Cook the Pancakes
Heat a non-stick skillet or cast-iron pan over medium heat and add a little olive oil to coat. Pour about ¼ cup of the batter onto the hot pan and cook for 3-4 minutes until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown. The pancakes should be tender yet hold together well.
Step 4: Serve
Stack the pancakes on a warm plate and drizzle with your homemade blueberry compote. For an attractive presentation, sprinkle a few extra blueberries on top for added color.
Common Mistakes to Avoid
- Using cold ingredients: Ensure that your water is at room temperature for a smooth batter.
- Skipping the resting time: Let the batter sit for about 10 minutes before cooking.
- Overcrowding the pan: Cook pancakes in batches for even cooking.
Tips and Tricks for Success
- To make these pancakes vegan, use a plant-based oil in the compote instead of honey.
- Experiment with seasonal toppings like pumpkin spice or apple slices.
- Pair these pancakes with a dollop of Greek yogurt for added creaminess and protein.
Variations
- Use different flours like oat or whole wheat for unique flavors.
- Add spices like nutmeg or ginger to the batter for extra warmth.
- Substitute fresh herbs in the batter with other favorites like thyme or basil.
How to Serve
- Drizzle with homemade blueberry compote for a sweet touch.
- Top with extra fresh blueberries for added color and flavor.
- Serve with a side of maple syrup or honey for extra sweetness.
Make Ahead and Storage
- Make Ahead: Pancake batter can be prepared in advance and kept in the fridge for up to 24 hours.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to three days.
- Reheating: Reheat pancakes in a skillet over low heat, adding a splash of water to maintain moisture.
- Freezing: Freeze cooked pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a skillet or toaster.
Recipe Notes / What I Learned
Through testing this recipe, I discovered the incredible versatility of chickpea flour. Not only does it work wonders in pancakes, but it also makes an excellent base for many savory dishes. I also learned that sweet toppings can transform a simple pancake into a gourmet experience, perfect for impressing family and friends during holiday brunches.
Yield and Serving Size
Yield: 8 pancakes · Serving Size: 2 pancakes
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 6g protein · 30g carbs · 7g fat
Recipe by:
Chickpea Flour Pancakes with Blueberry Compote
Ingredients
Equipment
Method
- In a medium bowl, whisk together the chickpea flour, water, olive oil, baking powder, and salt until smooth.
- In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, and a pinch of cinnamon.
- As blueberries burst, simmer for about 10 minutes until thickened.
- Heat a skillet, add olive oil, pour about ¼ cup of batter, cook until bubbles form, flip and cook until golden brown.
- Stack pancakes and drizzle with blueberry compote, garnishing with extra blueberries if desired.
Notes
FAQs
1. Can I use a different type of flour instead of chickpea flour?
Yes, you can substitute chickpea flour with all-purpose flour or a gluten-free blend, but the flavor and texture will differ significantly. Chickpea flour contributes a unique nuttiness and density to the pancakes.
2. Can I make the blueberry compote ahead of time?
Absolutely! The blueberry compote can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Just reheat it gently before serving.
3. How can I make these pancakes gluten-free?
The chickpea flour used in this recipe is naturally gluten-free, so as long as you ensure that all other ingredients are also gluten-free, you can enjoy these pancakes worry-free!
4. What can I substitute for maple syrup?
If you don't have maple syrup, honey, agave nectar, or even a sugar-free alternative like stevia can be used instead. Adjust the amount to your preferred level of sweetness.
5. How can I store the leftover pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to three days. Reheat them in the skillet over low heat, adding a splash of water to keep them moist.
