Looking to shake up your morning routine with something wholesome, protein-packed, and full of flavor? These Chickpea Pancakes with Blueberry-Blackberry Chia Jam are the perfect plant-based twist on a classic comfort food. Lightly sweet, warmly spiced with cinnamon, and topped with a tangy, antioxidant-rich chia jam, this breakfast is made with nothing but nourishing, whole ingredients.
Chickpea flour is the star of the show here—naturally gluten-free and rich in plant-based protein and fiber, it creates a hearty, satisfying pancake with a subtly nutty flavor. A hint of vanilla and maple syrup adds just enough sweetness, while the Blueberry-Blackberry Chia Jam brings a burst of fruity freshness and an extra boost of omega-3s and antioxidants.
Quick to make and endlessly versatile, these pancakes are perfect for slow weekend mornings or meal-prepping your way to better breakfasts. Serve them warm with a generous dollop of jam—and enjoy a balanced, energizing start to your day that checks all the boxes: gluten-free, dairy-free, and 100% delicious.
Recipe
Serves 2
2.8 oz. (80g) chickpea flour
1½ tsp. baking powder
1 tbsp. maple syrup
1 tsp. vanilla extract
½ tsp. cinnamon
4 tbsp. Blueberry-Blackberry Chia Seed Jam (Recipe here)
How to Prepare
Preheat a non-stick frying pan over medium heat.
In a mixing bowl, whisk together the chickpea flour, ¼ tsp. sea salt, baking powder, and maple syrup.
Add 2.7 fl oz. (80ml) water, vanilla extract, and cinnamon. Whisk until smooth. The batter will be thick. Let it rest for a few minutes while the pan heats.
Lightly grease the pan with ¼ tsp. olive oil if needed. Pour in 4 tbsp. portions of the batter and cook for 4-5 minutes, until the edges look dry and a few bubbles form.
Flip and cook for another 30 seconds to 1 minute, until firm and golden brown.
Repeat with the remaining batter. Serve warm with Blueberry-Blackberry Chia Seed Jam.
