Recipe: Basic blueberry chickpea pancakes

  • May 28, 2017

When one of my dear friend’s mothers asked if I’d like her to make me pancakes, I politely declined. Sugar is something I’m learning to live without, so the thought of pancakes (drizzled in maple syrup) even being near my face worried me immensely. “They’re chickpea pancakes…no sugar” – she said. I quickly went over the ingredients with her and found that I can indeed have chickpea pancakes on the Candida diet! Those first few crispy morsels covered with blueberry compote had me weak, so I tried making them at home.
The recipe I use now is slightly different to the original, and I’ve added a few extra ingredients for more of a flavour hit. However, this recipe states there are four ingredients to use when making blueberry chickpea pancakes, so I will outline the original ingredients and then my additions. Rest assured, if you’ve only got the original four, you’re good!

Blueberry chickpea pancakes

Original ingredients:
1 cup chickpea flour
1 egg
1 cup unsweetened coconut milk
1/2 cup blueberries
I added:
1 tablespoon cashew butter
1 teaspoon cinnamon
Put all the ingredients into a food processor or blender and whiz until smooth.
Place 1 teaspoon of coconut oil into a pan and once melted, spoon in mixture.
Cook until bubbles appear on the top of the pancake, then flip until both sides are golden brown.
Add your blueberries to a small pot with 1/2 teaspoon of coconut oil and cook until they’re warm and juice has started to appear. Drizzle this over your pancakes for a sweet hit! I added a dollop of cashew butter on the side too.



Try this recipe and let me know what you think. Also, hashtag #badasstreats if you share on social so I can find your creations!
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