Meet my newest addiction: Chickpea Pancakes topped with Wild Blueberry Sauce. The nutty-tasting, gluten-free pancakes are high in protein and fiber. And oh, the sauce! I make it with frozen, store-bought wild blueberries, plus local honey and a dash of fresh lemon juice. The flavor combo is pure poetry.
Here’s the recipe in video format (just click the “play” arrow), followed by a pictorial step-by-step (a printable version can be found at the end of this post):
The pictorial version:
This recipe begins with 2 cups of wild blueberries. To obtain then, lace up your hiking boots and head for the hills of Maine. Or, do what I did, and simply purchase them frozen in a bag at the local supermarket.
Then set a saucepan over medium-high heat, add the berries, along with a half cup of local honey. Local honey is the best honey of all.
And speaking of local honey…how many of you maintain bee hives on your property? You can let me know by posting a comment. The topic of bee-keeping always fascinates me.
Also add 1 cup of water…
And the juice from 1/2 a lemon. If you’d like to add the juice from an entire lemon, I won’t stop you.
Bring the mixture to a boil while stirring occasionally. Also, inhale deeply! The scent that arises from the bubbling mixture will make you swoon.
Now mix 2 tablespoons cornstarch with 2 tablespoons water, and add the slurry to the boiling pot. Stir gently until the sauce thickens appreciably — about 20 seconds. Remove the pot from the heat.
Transfer the mixture to a jar, a bowl, or the blue and white gravy boat you purchased at a tag sale 15 years ago.
And by the way, you needn’t reserve the sauce just for pancakes. It’s also delicious on waffles, ice cream, yogurt, and more.
To make the Chickpea Pancakes, tip 1 cup of chickpea flour –officially, it’s called “Garbanzo Bean Flour” — in a medium bowl.
Note: Can’t find Garbanzo Bean Flour at your supermarket or health food store? I ordered mine from this online source.
Add 1 teaspoon of baking powder…
And a pinch of salt.
Violently whisk the the ingredients to combine.
With a song in your heart, pour 1 cup milk into a separate bowl or a 1-quart glass measure.
Add 1 large egg…
1 tablespoon olive oil…
1 teaspoon vanilla extract…
And 1 tablespoon sugar. You can omit the sugar if you must, but I think it contributes to the awesomeness of the pancakes. Whisk the wet ingredients thoroughly to combine them.
Now add the wet ingredients to the dry…
And whisk them together. Don’t over mix! For fluffy pancakes, the batter should be slightly lumpy.
Ladle, by the quarter-cupful, the batter onto a hot, greased skillet. I heated my cheap but trusty electric skillet (details here) to 300°F.Cook the cakes until bubbles form on the surface — 30 seconds to 1 minute.
Then flip ’em over, and brown the other side.
Put a healthy stack of pancakes on a plate…
Add a pat of you-know-what…
And finish with the breathtakingly-beautiful Wild Blueberry Sauce.
Does this easy and delicious recipe appeal to you? You can let me know by leaving a comment below. And to make my life worth living, please subscribe to my YouTube channel!
As promised, here’s the printable recipe:
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