Chickpea Flour Pancakes with Blueberry Compote

Ingredients

• Chickpea flour 1/2 cup
• Baking powder 1/2 tsp
• Blueberries 1/2 cup
• Maple syrup 1 tbsp
• Olive oil 1 tsp
• Water 3/4 cup
• Salt 1/8 tsp

Method

1. Prepare the pancake batter. In a medium mixing bowl, combine 1/2 cup chickpea flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Gradually whisk in 3/4 cup water until the batter is smooth and free of lumps.
   Tip: Use a whisk to break up any lumps for a smooth batter.
2. Cook the pancakes. Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook the other side for 2 minutes until golden brown. Repeat with remaining batter, adding more oil if needed.
   Tip: Keep the heat medium to avoid burning and ensure pancakes cook through.
3. Make the blueberry compote. While pancakes cook, place 1/2 cup blueberries and 1 tablespoon maple syrup in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until blueberries soften and release juice, forming a syrupy compote. Remove from heat.
   Tip: If you prefer a smoother compote, gently mash the blueberries with the back of a spoon.
4. Serve. Stack the warm chickpea pancakes on plates and spoon the blueberry compote generously on top. Enjoy immediately for the best flavor and texture.
   Tip: Add a drizzle of extra maple syrup or a dollop of yogurt if desired.

Pro tips

• If batter is too thick, add a little more water, one tablespoon at a time, until it reaches a pourable consistency.
• Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking without excess oil.