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Recipe by:

Sara Crocker

Chickpea Flour Pancakes with Blueberry Compote

These Chickpea Flour Pancakes with Blueberry Compote are a wholesome breakfast option that combines delicious flavors and nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1 Tbsp. olive oil
  • 1 tsp. baking powder
  • ½ tsp. salt
  • Fresh herbs (optional) like cilantro or parsley
  • 2 cups fresh blueberries or frozen
  • ¼ cup maple syrup or honey
  • 1 Tbsp. lemon juice
  • cinnamon (optional) a pinch

Equipment

  • Non-stick skillet or cast-iron pan
  • Medium bowl
  • Small saucepan

Method
 

  1. In a medium bowl, whisk together the chickpea flour, water, olive oil, baking powder, and salt until smooth.
  2. In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, and a pinch of cinnamon.
  3. As blueberries burst, simmer for about 10 minutes until thickened.
  4. Heat a skillet, add olive oil, pour about ¼ cup of batter, cook until bubbles form, flip and cook until golden brown.
  5. Stack pancakes and drizzle with blueberry compote, garnishing with extra blueberries if desired.

Notes

For best results, let the batter rest for about 10 minutes before cooking.