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Chickpea Flour Pancakes with Blueberry Compote

Chickpea Flour Pancakes with Blueberry Compote

These Chickpea Flour Pancakes with Blueberry Compote are a delicious, protein-packed alternative to traditional pancakes. Made with chickpea flour, they have a slightly nutty flavor and a fluffy texture.
The homemade blueberry compote adds natural sweetness and tang, making them perfect for a wholesome breakfast or brunch. Easy to make and gluten-free, these pancakes are both nutritious and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 Servings
Calories 250 kcal

Ingredients
  

For the Pancakes:

  • 1 cup chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup milk dairy or plant-based
  • 1 large egg or 1 flax egg for a vegan option
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon vanilla extract
  • 1 tablespoon olive oil or melted coconut oil

For the Blueberry Compote:

  • 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
 

Step 1: Make the Pancake Batter

  • In a large mixing bowl, whisk together the chickpea flour, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together the milk, egg (or flax egg), maple syrup, vanilla extract, and oil.
  • Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
  • Let the batter rest for 5-10 minutes to allow the chickpea flour to absorb the liquid, improving the texture.

Step 2: Cook the Pancakes

  • Heat a non-stick skillet over medium heat and lightly grease with oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
  • Repeat with the remaining batter.

Step 3: Make the Blueberry Compote

  • In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice.
  • Simmer for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens.
  • Stir in chia seeds if you want a thicker compote.
  • Remove from heat and let it cool slightly.

Step 4: Serve & Enjoy

  • Stack the pancakes on a plate and spoon the blueberry compote over the top.
  • Optionally, drizzle with extra maple syrup, sprinkle with nuts, or add a dollop of yogurt.
  • Enjoy your gluten-free, protein-packed pancakes!
Keyword Chickpea Flour Pancakes with Blueberry Compote