Chickpea Flour Pancakes Blueberry Compote

Are you on the hunt for a breakfast that ticks all the boxes? Something genuinely healthy, naturally gluten-free, packed with plant-based protein, and so irresistibly delicious you’ll want to make it every day? Then get ready, because these Chickpea Flour Pancakes with Blueberry Compote are exactly what you’ve been looking for!

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Your New Favorite Healthy Breakfast: Fluffy Chickpea Flour Pancakes!

Forget those heavy, refined-sugar breakfasts. Made with humble chickpea flour (you might also know it as gram flour or besan), these pancakes are wonderfully fluffy with a subtle, earthy, nutty flavor that’s just delightful. Top them off with a quick, homemade blueberry compote – bursting with natural sweetness and tangy goodness – and you’ve got a morning meal that’s truly satisfying, all without a speck of refined sugar.¹

The best part? This easy pancake recipe is incredibly versatile! It’s perfect for anyone following gluten-free, dairy-free, or even vegan diets. Plus, it comes together in under 30 minutes and is even freezer-friendly, making your healthy breakfast routine a total breeze. Get ready to fall in love with these wholesome, flavorful pancakes!

Why You’ll Love This Recipe

• Gluten-Free & Protein-Rich: Chickpea flour is packed with fiber and plant-based protein.
• Quick & Easy: Only 25 minutes from start to finish!
• Naturally Sweet: Blueberry compote adds flavor without refined sugar.
• Vegan Option: Just swap in a flax egg and plant-based milk.
• Make-Ahead Friendly: Pancakes store well in the fridge or freezer.

Ingredients

For the Pancakes:

• 1 cup chickpea flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup milk (dairy or plant-based)
• 1 large egg or 1 flax egg (vegan)
• 1 Tbsp maple syrup or honey
• ½ tsp vanilla extract
• 1 Tbsp olive oil or melted coconut oil

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 1 Tbsp maple syrup or coconut sugar
• 1 tsp lemon juice
• 1 tsp chia seeds (optional for thickening)

Instructions

Step 1: Make the Pancake Batter

1. In a large bowl, whisk chickpea flour, baking powder, cinnamon, and salt.
2. In another bowl, mix milk, egg (or flax egg), maple syrup, vanilla, and oil.
3. Slowly stir wet mixture into dry ingredients until smooth.
4. Let batter rest for 5–10 minutes to thicken.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet over medium heat with a little oil.
2. Pour ¼ cup batter for each pancake.
3. Cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes.
4. Repeat with remaining batter.

Step 3: Make the Blueberry Compote

1. In a saucepan, simmer blueberries, maple syrup, and lemon juice for 5–7 minutes.
2. Stir occasionally until the mixture thickens.
3. Add chia seeds if desired. Remove from heat and cool slightly.

Step 4: Serve & Enjoy
Stack pancakes and spoon compote on top.
Optional: Drizzle extra maple syrup, sprinkle chopped nuts, or add a dollop of yogurt!

Variations & Add-Ons

• Savory Version: Skip sweeteners and add herbs or spices like cumin or parsley.
• Fruit Swaps: Try strawberries, raspberries, or even caramelized apples.
• Topping Ideas: Greek yogurt, almond butter, toasted coconut, or cacao nibs.
• Add Mix-ins: Chocolate chips or chopped walnuts in the batter!

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze with parchment paper between pancakes for up to 2 months.
• Reheat: Warm in the microwave, toaster oven, or skillet until heated through.

❓ Recipe FAQs

Can I make this vegan?
Yes! Use a flax egg (1 Tbsp flaxseed + 3 Tbsp water) and plant-based milk.

What if I don’t have chickpea flour?
You can try oat or almond flour, but the texture may vary slightly.

Can I use another topping?
Absolutely! Maple syrup, nut butter, fresh fruit, or coconut yogurt are all great.

Save This Recipe!

Perfect for brunch, busy mornings, or make-ahead meal prep—these pancakes check all the boxes: healthy, easy, and comforting.
Pin or print the recipe card below to keep it handy for your next breakfast craving!

Printable Recipe Card

Chickpea Flour Pancakes with Blueberry Compote
Wholesome, gluten-free pancakes topped with sweet blueberry compote. A protein-rich breakfast you’ll love!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories per serving: ~250

Ingredients

Pancakes

• 1 cup chickpea flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup milk (any kind)
• 1 egg or flax egg
• 1 Tbsp maple syrup or honey
• ½ tsp vanilla
• 1 Tbsp olive oil or coconut oil

Blueberry Compote

• 1 cup blueberries (fresh or frozen)
• 1 Tbsp maple syrup or coconut sugar
• 1 tsp lemon juice
• 1 tsp chia seeds (optional)

Instructions

1. Mix Dry Ingredients: In a bowl, whisk chickpea flour, baking powder, cinnamon, salt.
2. Mix Wet Ingredients: In another bowl, whisk milk, egg (or flax egg), syrup, vanilla, and oil.
3. Combine & Rest: Mix both together into a smooth batter. Rest 5–10 minutes.
4. Cook Pancakes: Pour ¼ cup batter into oiled skillet. Cook 2–3 mins, flip, cook 1–2 more mins.
5. Make Compote: Simmer blueberries, maple syrup, and lemon juice in a pan for 5–7 mins. Add chia seeds if desired.
6. Serve: Stack pancakes, spoon compote over the top, and enjoy!

Notes

• Use non-stick pans and don’t overmix batter.
• Add more milk if batter is too thick.
• Freezer-friendly for easy weekday breakfasts!