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Chickpea Flour Pancakes with Blueberry Compote

Treat yourself to delicious and protein-packed Chickpea Flour Pancakes with Blueberry Compote—a trendy and nutritious vegan breakfast that takes just 20 minutes to prepare. These fluffy pancakes made with chickpea flour are accompanied by a sweet and tangy blueberry compote, creating a delightful morning indulgence.

Chickpea Flour Pancakes with Blueberry Compote on table

Health Benefits

Chickpea flour is rich in plant-based protein, fiber, and essential nutrients like iron and folate. It may help regulate blood sugar levels, support heart health, and aid digestion. Blueberries are loaded with antioxidants, vitamins, and minerals, offering potential benefits for brain health, immune function, and reducing oxidative stress.


For the pancakes:

• 1 cup chickpea flour
• 1 tablespoon ground flaxseeds
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup plant-based milk (such as almond or oat milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 teaspoon lemon juice


1) In a large mixing bowl, whisk together the chickpea flour, ground flaxseeds, baking powder, and cinnamon.

2) Add the plant-based milk, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined and let the batter rest for a few minutes.

3) Preheat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or oil.

4) Pour about 1/4 cup of the pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

5) Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

6) While the pancakes are cooking, prepare the blueberry compote. In a small saucepan, combine the blueberries, water, maple syrup, and lemon juice. Cook over medium heat until the blueberries soften and release their juices, about 5 minutes. Mash some of the blueberries with a fork to create a chunky compote.

7) Serve the chickpea flour pancakes topped with the warm blueberry compote.

8) Enjoy these protein-packed and flavorful Chickpea Flour Pancakes with Blueberry Compote for a satisfying vegan breakfast.

Bon appétit!

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