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.