Chickpea Flour Pancakes and Low Carb Blueberry Syrup
Try this Chickpea Flour Pancakes and Low Carb Blueberry Syrup recipe
Try this Chickpea Flour Pancakes and Low Carb Blueberry Syrup recipe
- 1 cup water
- 1 tsp baking powder
- chickpea flour pancakes
- 1/4 c + 2 tbsp chickpea flour
- 1 tbsp coconut flour sub 2 tbsp chickpea flour if you're
- 1/2 cup non-dairy milk
- 2 eggs, whole
- 1 tbsp coconut oil or butter softened
- 1 cup blueberries fresh
- 1/4 cup truvia granulated sweetener-i use the truvia bakin
- Carbohydrate 5.23883888756614 g
- Cholesterol 0.952777776673186 mg
- Fat 2.46751111543299 g
- Fiber 0.592000023523967 g
- Protein 1.32110277686373 g
- Saturated Fat 2.03815805935286 g
- Serving Size 1 1 cake (100g)
- Sodium 24.6933333056735 mg
- Sugar 4.64683886404218 g
- Trans Fat 0.166782500256902 g
- Calories 46 calories
Step-by-step
- Combine flour, eggs, milk, and oil in a large bowl and mix until Flour, leaving out the baking powder until you are ready to cook. Set aside for 10 minutes to thicken. This is a great time to have a brunch cocktail! Or I guess you could prepare the syrup...
- In a saucepan, combine sweetener, water, and berries and bring to a slow boil. Reduce heat to a simmer and cook uncovered from about 20 minutes or until the sauce reaches your desired thickness. I like it thick. Is it syrup? Jam? No one knows.
- Add the baking powder to your batter and mix well.
- Spritz a small skillet with oil or cooking spray and turn heat to medium.
- Pour batter slowly on the center of the pan. The pancake spreads quickly so if you have a lid handy, place it over the skillet and let the pancake cook ¾ of the way before flipping. This will give you more lift and a fluffier pancake.
- Flip and cook for about :30. Repeat with the rest of the batter.
- Top with butter and hot syrup.
Standard wheat pancakes rely on gluten to trap air, but this version uses chickpea flour and coconut flour to build structure while cutting carbohydrate costs significantly. Letting the batter rest for ten minutes hydrates the high-protein legume flour thoroughly, eliminating the gritty mouthfeel that often plagues bean-based batters. When the baking powder is folded in right before cooking, it reacts with the liquid ingredients to release carbon dioxide, providing essential lift that compensates for the lack of gluten network.
While the batter rests, simmering fresh blueberries with granulated sweetener and water breaks down the fruit cell walls, releasing natural pectins that thicken the liquid into a glossy, fruit-forward sauce without requiring cornstarch. This technique mimics traditional fruit preserves while keeping the overall carbohydrate load remarkably low per serving. Because chickpea flour behaves differently than wheat in a hot pan, managing the thermal energy is critical for success.
Cooking these thin rounds over medium heat prevents the outside from burning before the interior sets, and covering the skillet with a lid traps ambient steam to encourage proper internal expansion. Since chickpea batter spreads rapidly upon contact with hot metal, pouring it directly into the center of a preheated skillet ensures an even, symmetrical disk. A quick thirty-second finish on the second side provides adequate color without drying out the crumb.
Gram flour preparations have long roots across South Asia and the Mediterranean, where cooks utilize legume flours for their high protein content and savory depth rather than relying exclusively on cereal grains. Adapting this historical ingredient into a sweet breakfast format yields nutty undertones that complement the tart sweetness of the reduced berry topping. Economical and pantry-friendly, this pairing stretches small quantities of specialty ingredients into a satisfying morning meal.
