Description
Fluffy, gluten‑free chickpea flour pancakes served with a warm blueberry compote—high in protein and fiber.
Ingredients
- 2/3 cup chickpea flour
- 1/3 cup vanilla protein powder
- 1 tsp baking powder
- 1 cup almond milk
- 1/2 medium banana (optional)
- For compote: 1/4 cup fresh or frozen blueberries
- 2 tsp maple syrup (or honey)
Instructions
- In a blender, combine chickpea flour, protein powder, baking powder, banana and almond milk; blend until smooth.
- Heat a non‑stick skillet over medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form (~2 min), then flip and cook ~1 min more.
- Meanwhile, combine blueberries and maple syrup in a small saucepan over medium heat; cook 2–3 min until berries soften and sauce thickens.
- Stack pancakes on plates, spoon blueberry compote over them, and serve warm.
Notes
- Make it vegan by omitting banana or using flax egg.
- Adjust almond milk to thin or thicken batter consistency.
- Top with Greek yogurt for extra protein.
- Use honey instead of maple syrup if preferred.