Chickpea Flour Pancakes with Blueberry Compote

A Nutritious and Flavorful Pancake Alternative

Chickpea flour pancakes are a delicious and wholesome alternative to traditional pancakes. Made with nutrient-rich chickpea flour, these pancakes are naturally gluten-free and packed with protein. The slightly nutty flavor of the pancakes pairs beautifully with a homemade blueberry compote, offering a balance of sweetness and earthy goodness.

Why You’ll Love This Recipe

• Gluten-Free & High-Protein: Chickpea flour is naturally gluten-free and contains more protein than traditional wheat flour.
• Easy to Make: This recipe comes together quickly with simple ingredients.
• Delicious & Versatile: The pancakes have a delightful texture and can be customized with various toppings.
• Refined Sugar-Free: The blueberry compote is naturally sweetened, making this a healthier breakfast or snack.

Ingredients

For the Pancakes:

• 1 cup chickpea flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon turmeric (optional, for color and added nutrition)
• 3/4 cup water
• 1 tablespoon olive oil (plus more for cooking)
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon vanilla extract

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (if using cornstarch)

Instructions

Making the Blueberry Compote:

1. In a small saucepan over medium heat, combine the blueberries, maple syrup, lemon zest, lemon juice, and cinnamon.
2. Cook, stirring occasionally, until the blueberries begin to break down and release their juices (about 5-7 minutes).
3. If using cornstarch, mix it with water in a small bowl to create a slurry, then add it to the blueberries. Stir and cook for another 2-3 minutes until the compote thickens.
4. Remove from heat and set aside to cool slightly.

Making the Pancakes:

1. In a mixing bowl, whisk together the chickpea flour, baking powder, salt, and turmeric.
2. In a separate bowl, mix the water, olive oil, maple syrup, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until you get a smooth batter.
4. Heat a non-stick pan over medium heat and lightly grease it with olive oil.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adding more oil as needed.

Serving:

Serve the pancakes warm, topped with the blueberry compote. Optionally, drizzle with extra maple syrup or add a dollop of yogurt for added creaminess.

Variations

• Savory Version: Omit the maple syrup and vanilla from the pancake batter and add herbs like cilantro or chives for a more savory option.
• Additional Toppings: Try adding sliced bananas, nuts, or a sprinkle of coconut flakes for extra texture and flavor.
• Spiced Compote: Enhance the compote with a pinch of nutmeg or cardamom for a warming spice element.

Servings and Timing

• Servings: Makes about 6 small pancakes (2 servings)
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Storage and Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. The blueberry compote can be refrigerated for up to a week.
• Reheating: Warm pancakes in a skillet over low heat or microwave for 30 seconds until heated through. The compote can be gently reheated on the stove or in the microwave.

Frequently Asked Questions

Can I make the pancake batter ahead of time?

Yes, but chickpea flour thickens over time, so you may need to add a little water to loosen the batter before cooking.

Is chickpea flour the same as gram flour?

Yes, in many cases they are the same, but gram flour (besan) is sometimes made from split chickpeas rather than whole ones, giving it a slightly finer texture.

Can I use another type of flour?

Chickpea flour is unique, but you can substitute it with almond flour or oat flour, though the texture and flavor will differ.

Are these pancakes vegan?

Yes! This recipe is naturally vegan as it contains no dairy or eggs.

Can I freeze the pancakes?

Yes, freeze them in a single layer, then transfer to a freezer-safe bag. Reheat in a toaster or skillet.

What can I use instead of maple syrup?

You can use honey, agave syrup, or even mashed banana for a natural sweetener.

Can I make these pancakes without oil?

Yes, but they may be slightly drier. Use a good non-stick pan to prevent sticking.

Can I add protein powder to the batter?

Yes, but you may need to adjust the liquid amount to maintain the right consistency.

Can I use fresh lemon juice instead of zest in the compote?

Yes, but lemon zest adds more concentrated citrus flavor. Using both enhances the taste.

Are these pancakes kid-friendly?

Absolutely! The mild sweetness and soft texture make them great for kids, and you can add a bit more maple syrup if needed.

Conclusion

Chickpea flour pancakes with blueberry compote are a nutritious and delicious option for breakfast or brunch. Whether you’re looking for a gluten-free alternative or simply want to try something new, these pancakes are easy to make and full of flavor. With their light, fluffy texture and naturally sweet compote, they’re sure to become a favorite in your kitchen.

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