Blueberry Chickpea Pancakes

Name: Blueberry Chickpea Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ⅓ cups chickpea flour; ½ tsp salt; 3 tsp baking powder; 3 tbsp maple syrup (or sugar); ¾ cup milk of choice but add more or less depending on the consistency of your batter; ½ cup blueberries plus more to serve (frozen or fresh )

6 steps

Prep:5minCook:10min

A delicious grain free way to enjoy pancakes! This recipe is quick, healthy and filling with the use of chickpea flour. Add any toppings you like to this stack of goodness and call it your new favorite way to start your day!

Updated at: Thu, 21 Nov 2024 09:53:46 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories379.3 kcal (19%)

Total Fat5.3 g (8%)

Carbs67 g (26%)

Sugars25.6 g (28%)

Protein18.1 g (36%)

Sodium1362.5 mg (68%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ⅓ cupschickpea flour

½ tspsalt

3 tspbaking powder

3 Tbspmaple syrup

or sugar

¾ cupmilk

of choice but, add more or less depending on the consistency of your batter

½ cupblueberries frozen

plus more to serve, or fresh

Instructions

Step 1

Mix all dry ingredients into a medium sized mixing bowl. Slowly pour in your milk and mix batter until smooth. A few lumps is a good thing here!

Step 2

Heat a griddle or frying pan on medium heat and add coconut oil or oil of choice.

Step 3

Once your griddle is hot, add ¼ cup of batter to form pancakes. Add a few blueberries on top of each cake. I usually add enough scattered on each to fill each round.

Step 4

Fry for a few minutes until browned on the bottoms. Flip and cook for a couple minutes more until cooked through.

Step 5

Wipe down your griddle or pan after each batch to ensure the oil and batter crusts left behind don’t burn the next batch.

Step 6

Serve hot and top with maple syrup, a dusting of powdered sugar, more blueberries or whipped topping! Enjoy!

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