Chickpea Flour Pancakes with Blueberry Compote

Chickpea Flour Pancakes with Blueberry Compote offer a protein-packed, gluten-free twist on traditional pancakes. These savory-sweet pancakes are light yet filling, with a slightly nutty flavor from the chickpea flour. The blueberry compote adds a burst of sweetness and vibrant color, making this dish perfect for breakfast, brunch, or even a healthy dessert.

ingredients

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

chickpea flour (besan)waterbaking powderolive oil or coconut oilmaple syrup (optional for pancake batter)saltvanilla extractfresh or frozen blueberrieslemon juicehoney or maple syrup (for compote)cinnamon (optional)

directions

In a bowl, whisk together chickpea flour, baking powder, a pinch of salt, and water until a smooth batter forms.

Stir in vanilla extract and a bit of maple syrup if you prefer sweeter pancakes.

Heat a non-stick skillet over medium heat and lightly grease with oil.

Pour batter onto the skillet, using about ¼ cup per pancake.

Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

In a small saucepan, combine blueberries, lemon juice, and honey or maple syrup over medium heat.

Cook, stirring occasionally, until the berries burst and the mixture thickens into a compote (about 8-10 minutes). Add a pinch of cinnamon if desired.

Serve the warm pancakes topped with blueberry compote.

Servings and timing

This recipe yields 6-8 pancakes (2-3 servings).
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add chopped nuts or chia seeds to the batter for extra texture.

Mix a mashed banana into the batter for natural sweetness.

Swap the blueberry compote with other berries or seasonal fruits.

Make mini pancakes for a fun brunch platter.

Add a dollop of Greek yogurt or coconut cream on top.

storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave until warm.
The blueberry compote can also be stored separately in the fridge for up to 5 days.
Freeze pancakes for up to 1 month, placing parchment between each to prevent sticking.

FAQs

Can I use another flour?

Yes, you can use oat flour or whole wheat flour, though the texture and flavor will change.

Are these pancakes vegan?

Yes, as long as you use maple syrup instead of honey.

Do I need to let the batter rest?

It’s not necessary, but resting for 5-10 minutes can improve texture.

Why is my batter too thick or thin?

Add more water to thin or more flour to thicken as needed.

Can I make the compote ahead of time?

Absolutely, it stores well and can be reheated before serving.

Is chickpea flour healthy?

Yes, it’s high in protein, fiber, and naturally gluten-free.

Can I add eggs?

You can, but they’re not needed for structure in this recipe.

Do these pancakes taste like regular pancakes?

They have a nuttier, slightly savory flavor, balanced by the sweet compote.

Can kids eat this?

Yes, they’re kid-friendly and nutritious.

How do I know when to flip the pancakes?

Flip when bubbles form and the edges look set.

Conclusion

Chickpea Flour Pancakes with Blueberry Compote are a flavorful, nutritious alternative to traditional pancakes, perfect for anyone looking for a gluten-free or protein-rich breakfast. Easy to prepare and customizable, they’re a delightful way to start your day on a healthy note.

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