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High Protein, High Fiber Chickpea Pancakes with Blueberry Sauce

These fluffy, gluten-free and vegan chickpea flour pancakes are quick and easy to make.

Chickpea pancakes with blueberry sauce

These pancakes made with fluffy, gluten-free, and vegan chickpea flour are incredibly easy to prepare with just a few ingredients. Whether you follow a gluten-free diet or not, these pancakes made with chickpea flour, also known as garbanzo bean flour, are a fantastic choice.


Not only are they a great option for those with dietary restrictions, but they also offer a delightful combination of simplicity and taste. These pancakes are not only easy to make, but they also turn out thick and fluffy, packed with protein. Moreover, you can easily personalize them by incorporating various additional ingredients.


When cooked, these pancakes rise beautifully and possess a dense, almost cake-like texture. Thanks to their protein and fiber content, they are remarkably filling as well. For a delightful touch of sweetness, you can top them with a blueberry sauce that adds just the right amount of flavor without overwhelming the taste buds. If you're looking for a creamy alternative to butter, Greek yogurt serves as an excellent choice, offering added protein and a delectable richness.


Indulge in these incredible pancakes any day of the week for a wholesome, satisfying, and nutritious breakfast. Once you experience their remarkable taste and ease of preparation, they are certain to become your new go-to pancake recipe.


High Protein, High Fiber Chickpea Pancakes with Blueberry Sauce


Ingredients


Pancakes

  • 1 cup almond milk

  • 2/3 cup chickpea flour

  • 1/3 cup vanilla protein powder

  • 1 tsp baking powder

  • 1/2 medium banana

Blueberry Compote

  • 1/4 cup fresh or frozen blueberries

  • 2 tsp maple syrup

Topping

  • 2 tbsp Greek yogurt


Directions

  1. Combine pancake ingredients in a blender and blend until smooth

  2. Heat a large non-stick skillet over medium heat. Use a 1/4 cup measure to pour pancake mix onto skillet. Cook for 2 minutes until bubbles appear on top and pancakes look set, flip and cook for 1 minute. Remove from skillet and repeat with remaining mixture.

  3. Meanwhile, place blueberries and maple syrup in a small non-stick saucepan over medium heat. Cook for 2-3 minutes, until blueberries release some liquid and begin to soften. Remove from heat.

  4. To serve, divide pancakes between plates. Top with yogurt and spoon over blueberry compote to serve.

Quick Note: If you use the listed almond milk amount, the batter will be very thick, not quite pourable and will result in thick, fluffy and dense pancakes. You may have to scoop it into the pan and use a spoon to spread it out a bit. If you prefer thinner pancakes or crepes, you can add more almond milk/water to adjust the thickness of the batter.


It may take some experimenting with the recipe to find the liquid amount that works for you. It may also vary from brand to brand of chickpea flour.


Nutritional Info


Calories: 314

Protein: 26.9g

Fat: 6g

Carbs: 34.3g

Sugar: 17.6g

Fiber: 5.5g

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