Description
Chickpea flour pancakes served with a 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, water, and salt until smooth.
- Heat a non-stick pan over medium heat and add olive oil.
- Pour a ladle of the batter onto the pan and cook until bubbles form, then flip.
- In a saucepan, combine blueberries, honey, and lemon juice over medium heat.
- Cook until blueberries burst and mixture thickens.
- Serve pancakes topped with blueberry compote.
Notes
- Adjust the thickness of the batter with more water if necessary.
- Feel free to add spices like cinnamon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 pancake with compote
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: chickpea flour pancakes, blueberry compote, vegan breakfast