Sweet Chickpea Pancakes with Blueberries and Maple Syrup

The Balanced Kitchen
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Servings 4


  • 3 cups gram flour
  • 1 tsp baking powder
  • 2.5 cups almond milk
  • 1 tbsp granulated xylitol
  • Coconut oil spray


  • Combine gram flour, baking powder and xylitol in a bowl.
  • Slowly whisk the almond milk into the dry mixture until fully combined.
  • Allow the mixture to stand for 10 minutes to thicken.
  • Spray a few squirts of coconut oil spray into a frying pan and heat until steam starts to rise from the pan.
  • Add half a cup of the batter mixture to the pan and cook on a low heat for 3 minutes.
  • Flip over the pancake and cook for 1 more minute, until golden on both sides.
  • Continue until all the mixture has been used.
  • Serve immediately and top with blueberries (fresh or frozen) and a drizzle of pure Maple Syrup.
Tried this recipe?Let us know how it was!
Please share!