Blueberry Chickpea Pancakes

by Metabolic Meals

by Metabolic Meals

Updated Dec 18, 2023

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Have your cakes and protein, too, because these pancakes are the ultimate nutritional foundation. Whether you’re competing in a triathlon or running with friends, these pancakes offer an endurance-focused 4:1 ratio of carbs to protein to fuel your body.

Chickpea flour provides a wonderful texture and is high in protein and dietary fiber. The chia seeds and blueberries complete the nutritional profile, making this a gold medal meal whenever you’re craving pancakes.

Ingredients  

(Makes 8-10 5-inch pancakes)

  • 1 c organic almond milk
  • 1 free-range egg
  • 1/3 cup organic applesauce
  • 1 cup chickpea (garbanzo bean) flour
  • 1 TB baking powder
  • 2 TB non-GMO cornstarch
  • 1/4 c gluten-free flour
  • 1 tsp cinnamon
  • 1 TB Chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 c organic blueberries
  • Grass-fed ghee for cooking

Preparation

1. Place all ingredients except blueberries and ghee into a high-speed blender or food processor and mix until just smooth.

2. Melt ghee on a cast iron flat top griddle or non-stick griddle.

3. Pour batter on the griddle to make pancakes.

4. Drop 8-10 blueberries on top of the pancakes before flipping.

5. Enjoy immediately with maple syrup or honey.

Nutrition Facts*

Calories 303
Total Fat 7g
Carbohydrates 48g
Protein 12g
Servings Per Recipe 4

* Nutrition Facts are based on 1 serving.

Photographer: Carmen Troesser

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