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Chickpea Pancakes with Ginger Apple Compote

Valentine’s Day dinner may be reserved for the love of your life, but breakfast can make the perfect date with the apple of your eye. Before you indulge in that heart-shaped box of chocolates, start your day off with this chickpea pancake recipe. A little healthier than your average flour pancake, this dish delivers great flavor with the added benefits of protein, fiber, iron, calcium, and Vitamin C (not to mention an ultra-fluffy and moist consistency). Top with a ginger apple compote for an amazing breakfast ─ or even dinner!

Chickpea Pancake

Chickpea Pancake Ingredients

Makes: 16

  • 1 ½ cups whole wheat white flour (you can use white all-purpose as well, or mix half wheat with half white)
  • 1 tbsp baking powder
  • ¾ tsp kosher salt
  • 1 16 oz can chickpeas or garbanzo beans
  • 1 cup organic apple sauce, no sugar added
  • 1 cup milk
  • 2 eggs
  • 4 tbsp butter, melted
  • 1 tbsp honey
  • 1 tsp vanilla extract

Chickpea Pancake Directions

  1. In a small bowl, combine dry ingredients (flour, baking powder, salt).
  2. Drain and rinse chickpeas.
  3. Place chickpeas in a large bowl and mash. If preferred, use a blender or food processor, but make sure not to over purée.
  4. Combine wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) with chickpeas; mix well.
  5. Add dry ingredients to the wet; stir until just combined.
  6. Heat a griddle or skillet to medium. Add 1/3 cup of batter for each pancake to a greased griddle.
  7. With a spatula, flip pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through.
  8. Serve just like this with a little syrup or add ginger apple compote.

Ginger Apple Compote

Ginger Apple Compote Ingredients

Makes: 1 cup

  • 2 medium organic apples (such as Fuji); peeled, cored, and diced
  • 1 tsp fresh ginger peeled and shredded (with a microplaner) or ½ tsp dried ground ginger
  • ¼ tsp vanilla extract
  • ¾ cup water
  • 2 tbsp brown sugar

Ginger Apple Compote Directions

  1. In a saucepan, add all ingredients and bring to boil.
  2. Reduce to medium; simmer for 10-15 minutes until apples are cooked, water has reduced, and consistency is thick.
  3. Pour over pancakes and enjoy!

Tips:

  • Lighter version: Substitute the milk for 1% and the butter for 1 tbsp of extra virgin olive oil.
  • Muffin option: Spoon the batter into greased muffin tins, bake for 10-15 minutes in 400° oven until cooked through. Crispy on the outside and moist and creamy on the inside!
  • FYI to Weight Watchers: Original version is 6 points for 3 small or 2 large pancakes, plus 2 points for ¼ cup of ginger apple compote.

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