Description
Chickpea flour pancakes topped with blueberry compote.
Ingredients
Scale
- 1 cup chickpea flour
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup blueberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix chickpea flour and salt.
- Add water gradually and stir to form a smooth batter.
- Heat a non-stick pan and add olive oil.
- Pour a ladleful of batter into the pan and cook until bubbles form.
- Flip the pancake and cook until golden brown.
- For the compote, combine blueberries, honey, and lemon juice in a saucepan over medium heat.
- Cook until blueberries burst and mixture thickens.
- Serve pancakes warm topped with blueberry compote.
Notes
- Adjust the thickness of the batter by adding more water if needed.
- Use fresh or frozen blueberries for the compote.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with compote
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chickpea flour pancakes, blueberry compote, vegan pancakes