Chickpea Flour Pancakes with Blueberry Compote

Chickpea flour pancakes are a delightful, protein-packed alternative to traditional pancakes. Paired with a luscious blueberry compote, this dish delivers a perfect balance of savory and sweet. Ideal for breakfast, brunch, or even a light dinner, these pancakes are naturally gluten-free and rich in flavor.

Why You’ll Love This Recipe

• Gluten-free and dairy-free friendly
• Packed with protein from chickpea flour
• Quick and easy to make
• Versatile for sweet or savory toppings
• A great way to enjoy a nutrient-rich breakfast
• Blueberry compote adds natural sweetness and antioxidants
• Minimal ingredients with maximum flavor
• Suitable for meal prep
• No refined sugars if using maple syrup or honey
• Customizable with your favorite herbs or spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chickpea pancakes:

• Chickpea flour
• Water
• Olive oil
• Baking powder
• Salt
• Garlic powder (optional)
• Fresh herbs like parsley or cilantro (optional)

For the blueberry compote:

• Fresh or frozen blueberries
• Maple syrup or honey
• Lemon juice
• A pinch of salt

Directions

1. Make the pancake batter: In a bowl, whisk together chickpea flour, baking powder, salt, and optional garlic powder. Slowly add water while whisking to avoid lumps. Let the batter rest for 10-15 minutes.
2. Prepare the compote: In a small saucepan, combine blueberries, maple syrup or honey, lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy (about 10 minutes).
3. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly oil it. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are firm (2–3 minutes), then flip and cook another 1–2 minutes.
4. Serve: Stack pancakes on a plate and spoon the warm blueberry compote over the top. Serve immediately.

Servings and timing

• Servings: 4 pancakes (serves 2)
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Add cinnamon or nutmeg to the pancake batter for a warmer flavor
• Use mashed bananas in the batter for natural sweetness
• Swap blueberry compote with strawberry or raspberry compote
• Add a scoop of vegan yogurt or whipped coconut cream for extra richness
• Mix in chopped nuts or seeds for added texture

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between layers.

To reheat, warm in a skillet over low heat or microwave for 20–30 seconds. Reheat blueberry compote on the stovetop or in the microwave until warm.

FAQs

Can I make the batter ahead of time?

Yes, you can make the batter and store it in the refrigerator for up to 24 hours. Stir well before using.

Is chickpea flour the same as gram flour?

Yes, chickpea flour is also known as gram flour or besan, especially in Indian cuisine.

Can I use other flours instead of chickpea flour?

Chickpea flour has a unique texture and flavor, but you can experiment with other gluten-free flours like rice flour or oat flour, though results will vary.

Are these pancakes vegan?

Yes, the recipe is entirely plant-based and vegan.

Can I add vegetables to the batter?

Definitely. Finely chopped spinach, onions, or grated zucchini can be added to the batter for extra nutrition.

Can I make these sweet instead of savory?

Yes, omit the garlic and herbs and add a bit of maple syrup or vanilla to the batter.

How do I know when to flip the pancakes?

When bubbles appear on the surface and the edges look set, it’s time to flip.

Is the compote necessary?

No, it’s optional. You can top the pancakes with anything from nut butter to yogurt or fresh fruits.

Can I double the recipe?

Yes, simply double all ingredients to make more servings.

What type of pan works best?

A non-stick skillet or cast iron griddle works best to prevent sticking and ensure even cooking.

Conclusion

Chickpea flour pancakes with blueberry compote are a nutritious, satisfying, and flavorful option for any meal of the day. Whether you’re eating gluten-free, looking for a high-protein breakfast, or just want to try something new, this recipe delivers both taste and health benefits. Give it a try and enjoy a new twist on pancakes.

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