Chickpea Flour Pancakes with Blueberry Compote
Savory and slightly sweet chickpea flour pancakes topped with a tangy and naturally sweet blueberry compote, perfect for a nutritious breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
- 1 cup chickpea flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric (optional)
- 1/4 teaspoon salt
- 3/4 cup water
- 1 tablespoon olive oil (plus extra for cooking)
- 1 teaspoon maple syrup (optional)
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (for compote)
Instructions
- In a mixing bowl, whisk together chickpea flour, baking powder, turmeric, and salt.
- Add water, olive oil, and maple syrup (if using) to the dry ingredients and whisk until smooth. Let the batter sit for 5-10 minutes.
- Meanwhile, in a small saucepan over medium heat, combine blueberries, lemon juice, and maple syrup. Cook until the blueberries break down and the mixture thickens, about 8-10 minutes. Set aside.
- Heat a non-stick skillet over medium heat and lightly grease with olive oil.
- Pour 1/4 cup of the batter into the skillet and spread slightly. Cook until bubbles form and the edges are firm, about 2-3 minutes. Flip and cook for another 1-2 minutes.
- Repeat with the remaining batter.
- Serve pancakes warm topped with blueberry compote.
Notes
- Letting the batter rest helps improve texture.
- You can add spices like cumin or herbs to the pancake batter for a savory version.
- Use fresh blueberries for a chunkier compote, or frozen for a smoother texture.
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 210
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg