Chickpea Flour Pancakes with Blueberry Compote

If you’re looking for a nutritious, gluten-free, and protein-packed breakfast, these chickpea flour pancakes with blueberry compote are perfect!

Chickpea flour (also known as gram flour or besan) gives these pancakes a deliciously light and fluffy texture with a slightly nutty flavor.

Topped with a naturally sweet and tangy blueberry compote, this dish is a healthy and satisfying way to start your day.

Whether you follow a gluten-free, vegan, or high-protein diet, this recipe is sure to be a favorite!

Why You’ll Love These Chickpea Flour Pancakes

• Gluten-Free & High-Protein – Chickpea flour is naturally rich in protein and fiber.
• Quick & Easy to Make – Requires just a few simple ingredients and comes together in under 30 minutes.
• Vegan-Friendly Option – Use a flax egg instead of a regular egg for a fully plant-based version.
• Naturally Sweet & Delicious – The blueberry compote adds a natural sweetness without refined sugar.
• Customizable – Easily adapt the recipe with your favorite toppings and mix-ins.

Ingredients

For the Pancakes:

• 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

For the Blueberry Compote:

• 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

Step 1: Make the Pancake Batter

1. In a large mixing bowl, whisk together the chickpea flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the milk, egg (or flax egg), maple syrup, vanilla extract, and oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
4. Let the batter rest for 5-10 minutes to allow the chickpea flour to absorb the liquid, improving the texture.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet over medium heat and lightly grease with oil.
2. Pour about 1/4 cup of batter onto the skillet for each pancake.
3. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
4. Repeat with the remaining batter.

Step 3: Make the Blueberry Compote

1. In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice.
2. Simmer for 5-7 minutes, stirring occasionally, until the blueberries break down and the mixture thickens.
3. Stir in chia seeds if you want a thicker compote.
4. Remove from heat and let it cool slightly.

Step 4: Serve & Enjoy

1. Stack the pancakes on a plate and spoon the blueberry compote over the top.
2. Optionally, drizzle with extra maple syrup, sprinkle with nuts, or add a dollop of yogurt.
3. Enjoy your gluten-free, protein-packed pancakes!

Tips for the Best Chickpea Flour Pancakes

• Don’t Overmix the Batter – Overmixing can make the pancakes dense.
• Let the Batter Rest – This helps the chickpea flour fully hydrate for better texture.
• Use a Non-Stick Pan – Helps prevent sticking and ensures even cooking.
• Adjust Thickness – Add more milk if the batter is too thick.
• Vegan-Friendly – Swap the egg for a flax egg and use plant-based milk.

Variations & Add-Ons

• Add Chocolate Chips or Nuts – Stir into the batter for extra crunch.
• Use Different Fruits – Swap blueberries for strawberries, raspberries, or apples.
• Top with Yogurt or Nut Butter – Adds extra creaminess and protein.
• Make it Savory – Omit sweeteners and add herbs and spices.

Storing & Reheating

• Refrigerate Leftovers – Store in an airtight container for up to 3 days.
• Freeze for Later – Place parchment paper between pancakes and freeze for up to 2 months.
• Reheat Easily – Warm in a toaster, microwave, or skillet.

Recipe FAQ’s

Can I make these pancakes vegan?

Absolutely! Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg, and opt for plant-based milk.

What can I substitute for chickpea flour?

While chickpea flour is ideal, you can try almond flour or oat flour, though the texture may be slightly different.

Can I use another topping instead of blueberry compote?

Yes! Try maple syrup, nut butter, fresh fruit, or coconut yogurt as delicious alternatives.