Description
Chickpea flour pancakes served with a sweet blueberry compote.
Ingrédients
L'échelle
- 1 cup chickpea flour
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup blueberries
- 1/4 cup maple syrup
Instructions
- In a bowl, mix chickpea flour and water until smooth.
- Add salt and olive oil, and stir well.
- Heat a non-stick skillet over medium heat.
- Pour batter onto skillet to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- In a saucepan, heat blueberries and maple syrup until blueberries burst.
- Serve pancakes topped with blueberry compote.
Notes
- Adjust the thickness of the batter with more water if needed.
- Use fresh or frozen blueberries for the compote.
- Store leftover pancakes in the fridge for up to 3 days.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Breakfast
- Méthode: Pan-frying
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 2 pancakes with compote
- Calories: 250
- Sucre: 10g
- De Sodium: 300mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 6g
- La protéine: 8g
- Le taux de cholestérol: 0mg
Mots-clés: chickpea flour pancakes, blueberry compote, gluten free pancakes