Chickpea Flour Pancakes & Low Carb Blueberry Syrup! {Gluten Free & Grain Free}
Prep time
Cook time
Total time
Grain-free and fiber-FULL pancakes with a to-die-for easy blueberry syrup! Let's brunch!
Recipe type: Breakfast
Serves: 6 cakes
  • Chickpea Flour Pancakes
  • ¼ c + 2 tbsp Chickpea Flour
  • 1 tbsp Coconut Flour sub 2 tbsp chickpea flour if you're out of coconut
  • 1 tsp Baking Powder
  • ½ cup Non-dairy Milk
  • 2 Eggs, whole
  • 1 tbsp Coconut Oil or Butter, softened
Blueberry Syrup
  • 1 cup Blueberries, fresh
  • 1 cup Water
  • ¼ cup Truvia Granulated Sweetener-I use the Truvia Baking Blend that still has some sugar but not so much sugar that I want to die. Swerve works too.
  1. Combine flour, eggs, milk, and oil in a large bowl and mix until Flour, leaving out the baking powder until you are ready to cook. Set aside for 10 minutes to thicken. This is a great time to have a brunch cocktail! Or I guess you could prepare the syrup...
Prepare the Syrup
  1. In a saucepan, combine sweetener, water, and berries and bring to a slow boil. Reduce heat to a simmer and cook uncovered from about 20 minutes or until the sauce reaches your desired thickness. I like it thick. Is it syrup? Jam? No one knows.
When You're Ready to Fry the Pancakes
  1. Add the baking powder to your batter and mix well.
  2. Spritz a small skillet with oil or cooking spray and turn heat to medium.
  3. Pour batter slowly on the center of the pan. The pancake spreads quickly so if you have a lid handy, place it over the skillet and let the pancake cook ¾ of the way before flipping. This will give you more lift and a fluffier pancake.
  4. Flip and cook for about :30. Repeat with the rest of the batter.
  5. Top with butter and hot syrup.
Recipe by Inspector Gorgeous at