These blueberry chickpea pancakes are my savior! I make this recipe when I’m in the mood for a comforting breakfast but also need something that will keep me going for several hours. These pancakes do the trick when I’m teaching yoga and need energy but can’t afford to feel heavy.

As you read the recipe, you might notice that the blueberries are simmered over low heat on the stove top and then poured over the pancakes rather than being included in the batter. This prevents the pancakes from becoming soggy. Furthermore, the delicious contrast between the spiced pancakes and the succulent, sweet blueberries creates a festival on the tongue.

Moreover, you’ll notice that I include goat milk as a liquid. For a vegan variation of the recipe, water or almond milk may be use in lieu of goat milk. Almond milk will create a nuttier flavor while water will create a basic batter. Regardless of what liquid you choose, the dryness of your chickpea flour will determine the amount of liquid needed for the batter.

Let’s get cookin’!

Ingredients

2 C chickpea flour
1+ C goat milk
4 Tbls. maple syrup
2 Tbls. cinnamon
2 tsp nutmeg
¼ tsp cardamom
2 tsp baking powder
½ tsp baking soda
4 C fresh or frozen blueberries
1 ½ tsp vanilla extract (or one vanilla bean)
1 Tbs. avocado oil (plus some for cooking)

Directions

Begin by putting blueberries in a small to medium saucepan and heat on medium-low. If blueberries are frozen, heat on medium heat to begin with. Simmer blueberries throughout the pancake-making process.

Mix the dry ingredients (flour, cinnamon, nutmeg, cardamom, baking powder, baking soda) together in a bowl. In a different bowl, mix wet ingredients (milk, maple syrup, vanilla, avocado oil). Add wet ingredients, a little at a time, to the dry ingredients by slowly mixing together. Add some avocado oil to a frying pan and heat on medium. Once the oil is heated, add batter to the pan. I prefer ¼ cup sized pancakes for this batter. If the batter seems too thick, add a little more liquid until desired thickness is achieved.

Cook pancakes on each side until golden brown (about 2 minutes) then place on a plate. Once blueberries are soft and have reduced 30-40%, scoop blueberries out of the saucepan and spoon over the pancakes. Drizzle the juice left in the pan over the top. Makes 12-15 protein-packed pancakes and serves four grown adults.

Blueberry & Chickpea Fun Facts

Blueberries can help you time travel. Okay, perhaps that’s an exaggeration. However, they do have strong antioxidant qualities that can reverse the damage done by free radicals.

Chickpeas are considered a “superfood” because they are so high in protein and fiber, which leaves you feeling fuller without spiking blood sugar levels the way simple carbohydrates might.

• The high fiber content in chickpeas can help balance pH levels in the gut, assisting in the growth of good bacteria and improving digestion.

• Chickpeas are high in zinc, which helps with healing wounds and protecting against free radicals.

What is your favorite pancake recipe? Share your thoughts in the comments below and discuss on Facebook and Instagram.