Chickpea Flour Pancakes with Mixed Berry Compote

Hi there, I’m Jenny! I’m excited to share a delightful recipe that’s perfect for breakfast or a special brunch: Chickpea Flour Pancakes with Mixed Berry Compote. These pancakes are not only vegan but also packed with protein thanks to chickpea flour. Top them with a vibrant mixed berry compote for a nutritious, delicious treat that the whole family will love!

I especially enjoy these pancakes on leisurely weekend mornings when I have a bit more time to savor breakfast with my family. The chickpea flour gives the pancakes a lovely nutty flavor, while the berry compote adds a burst of sweetness and a pop of color. It’s a recipe that brings smiles to our faces and keeps everyone happily fed.

Number of servings: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Cuisine: Vegan

Ingredients

For the Pancakes:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric (optional, for color)
• 1/2 teaspoon black pepper (optional, for a hint of spice)

For the Mixed Berry Compote:

• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Equipment/Utensils

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Saucepan
• Wooden spoon or spatula
• Measuring cups and spoons

Preparation Steps

1. Prepare Pancake Batter: In a large mixing bowl, whisk together 1 cup chickpea flour, 1 cup water, 1 tablespoon olive oil, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper until smooth. Let the batter rest for about 5 minutes.
2. Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of olive oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter.
3. Prepare Berry Compote: In a saucepan, combine 2 cups mixed berries, 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries are softened and the mixture has thickened.
4. Serve: Stack the pancakes on plates and top with a generous spoonful of mixed berry compote. Enjoy warm!

Nutritional Information (per serving, 2 pancakes with compote)

• Calories: 300
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 15% of the Daily Value (DV)
• Iron: 20% of the DV
• Vitamin C: 15% of the DV
• Vitamin K: 10% of the DV
• Magnesium: 12% of the DV

This recipe for Chickpea Flour Pancakes with Mixed Berry Compote is a delightful way to enjoy a healthy and delicious breakfast. The combination of savory pancakes with sweet, tangy berry compote makes each bite a treat. I hope you and your family love this as much as we do!

Chickpea Flour Pancakes with Mixed Berry Compote

jenny

The chickpea flour gives the pancakes a lovely nutty flavor, while the berry compote adds a burst of sweetness and a pop of color. It's a recipe that brings smiles to our faces and keeps everyone happily fed.

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric optional, for color
• 1/2 teaspoon black pepper optional, for a hint of spice

Instructions

 

• Prepare Pancake Batter: In a large mixing bowl, whisk together 1 cup chickpea flour, 1 cup water, 1 tablespoon olive oil, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon black pepper until smooth. Let the batter rest for about 5 minutes.
• Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of olive oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter.
• Prepare Berry Compote: In a saucepan, combine 2 cups mixed berries, 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries are softened and the mixture has thickened.
• Serve: Stack the pancakes on plates and top with a generous spoonful of mixed berry compote. Enjoy warm!

Notes

Nutritional Information (per serving, 2 pancakes with compote)

• Calories: 300
• Total Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 15% of the Daily Value (DV)
• Iron: 20% of the DV
• Vitamin C: 15% of the DV
• Vitamin K: 10% of the DV
• Magnesium: 12% of the DV

This recipe for Chickpea Flour Pancakes with Mixed Berry Compote is a delightful way to enjoy a healthy and delicious breakfast. The combination of savory pancakes with sweet, tangy berry compote makes each bite a treat. I hope you and your family love this as much as we do!