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Recipe by:

Elena SMITH

Delicious Chickpea Flour Pancakes with Blueberry Compote

A delicious gluten-free brunch option that combines fluffy pancakes with a sweet fruity topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Group: Pancakes
  • 1 cup chickpea flour (besan)
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup water
  • 1 Tbsp. olive oil (plus more for cooking)
Group: Blueberry Compote
  • 2 cups fresh or frozen blueberries
  • 2 Tbsp. maple syrup (or honey)
  • 1 Tbsp. lemon juice
  • 1 pinch cinnamon

Equipment

  • Skillet
  • Medium saucepan
  • Mixing bowl

Method
 

  1. In a medium saucepan over medium heat, add the blueberries, maple syrup, lemon juice, and a pinch of cinnamon. Stir gently for about 5-7 minutes until the syrup forms. Remove from heat and set aside.
  2. In a mixing bowl, combine chickpea flour, baking powder, and salt. Gradually whisk in the water until smooth. Adjust the consistency with more water if needed.
  3. Heat a tablespoon of olive oil in a non-stick or cast-iron skillet over medium heat. Pour ¼ cup of batter and cook for 2-3 minutes until bubbles form. Flip and cook for an additional 2 minutes until golden brown.
  4. Stack pancakes on a plate, drizzle with warm blueberry compote, and add toppings if desired.

Notes

Leftover pancake batter can be stored in the refrigerator for up to 24 hours. For leftovers, store in an airtight container in the refrigerator for up to 3 days.