Name: Blueberry Chickpea Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.75 cup dry chickpea flour; 0.75 cup egg whites; 0.5 cup raw blueberries; 0.25 cup nonfat Greek yogurt; 1 tsp maple syrup; 1 tsp avocado oil; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.13 tsp sea salt; 2 tbsp water

Nutrition

Per serving

515 calories

Protein: 42g; 31% of calories
Carbs: 71g; 53% of calories
Fat: 10g; 16% of calories

Instructions

Prep 10 min · Cook 10 min

Whisk the dry chickpea flour, baking powder, ground cinnamon, and sea salt in a medium bowl until well combined.
Pour in the egg whites and water, whisking vigorously until a smooth, thick batter forms.
Gently fold the raw blueberries into the batter using a spatula, being careful not to burst the fruit.
Heat the avocado oil in a large non-stick skillet over medium heat until it shimmers.
Ladle the batter into the pan to form three pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Serve the warm pancakes topped with a dollop of nonfat Greek yogurt and a drizzle of maple syrup.

Nutrition

Ingredients

Instructions

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