Chickpea Flour Pancakes with Blueberry Compote

These pancakes swap regular flour for chickpea flour, giving them a naturally gluten-free base with a boost of protein, held together with egg and a touch of maple syrup. A quick blueberry compote simmers on the side while the pancakes cook, so both are ready at the same time. Letting the batter rest for a few minutes helps the chickpea flour hydrate fully for the best texture.

Gluten-free chickpea flour pancakes are topped with a quick homemade blueberry compote for a protein-packed breakfast.

Why You'll Love This Recipe

• Fast: ready in about 25 minutes (10 min prep, 15 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 250 calories per serving

Ingredients

• 1 cup chickpea flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk (dairy or plant-based)
• 1 large egg (or 1 flax egg for a vegan option)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1 tablespoon olive oil or melted coconut oil
• 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

1. Whisk together the chickpea flour, baking powder, cinnamon, and salt in a large mixing bowl.
2. Whisk together the milk, egg or flax egg, maple syrup, vanilla extract, and oil in a separate bowl.
3. Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
4. Let the batter rest for 5 to 10 minutes so the chickpea flour can absorb the liquid, improving the texture.
5. Heat a non-stick skillet over medium heat and lightly grease it with oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden brown.
8. Repeat with the remaining batter.
9. Combine the blueberries, maple syrup, and lemon juice in a small saucepan over medium heat.
10. Simmer for 5 to 7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens.
11. Stir in the chia seeds if you want a thicker compote.
12. Remove from the heat and let it cool slightly.
13. Stack the pancakes on a plate and spoon the blueberry compote over the top.
14. Optionally, drizzle with extra maple syrup, sprinkle with nuts, or add a dollop of yogurt.
15. Enjoy the finished pancakes while warm.

Cooking Tips

• Let the batter rest for 5 to 10 minutes before cooking for the best texture.
• Cook the pancakes over medium heat so the inside cooks through before the outside browns too much.
• Stir the compote occasionally so it doesn't stick to the bottom of the saucepan.

Substitutions

• A flax egg can replace the regular egg for a vegan version.
• Any plant-based milk can be used in place of dairy milk.
• Frozen blueberries can replace fresh in the compote.

Storage

• Refrigerate leftover pancakes and compote separately in airtight containers for up to 3 days.
• Reheat pancakes in a toaster or skillet; warm the compote gently on the stovetop or in the microwave.
• Freeze pancakes between layers of parchment paper for up to 2 months.

Serving Suggestions

• Drizzle with extra maple syrup before serving.
• Sprinkle with chopped nuts for added crunch.
• Add a dollop of yogurt on top for extra creaminess.

Nutrition (per serving)

Nutrient	Amount
Calories	250 kcal

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