5 ingredient blueberry maple baked pancake, made with chickpea flour! Similar to French clafouti, it is vegan, grain-free, nut-free, gluten-free, and oil-free.
I have just the recipe to make you smile as we head into the weekend. It tastes like a cross between a puffed pancake and rich French dessert, yet is loaded with superfoods. It is ready, start to finish, in under 30 minutes. Oh, and that enticing, generous wedge .pictured above and below? It has only 124 calories
It’s my super-simple, and so-delicious, Blueberry Maple Baked Pancake.
I am calling this a baked pancake, but it is loosely based on French clafouti. Clafouti is an elegant summer dessert made from a simple batter of eggs, flour, milk, butter, sugar, and fresh fruit.
My version is markedly different in multiple respects. Specifically, it is:
*Vegan (egg-free & dairy-free)
Chickpea flour is the wonder ingredient that makes this pancake possible. It delivers the custardy texture (as well as protein and fiber), replacing both eggs and dairy. The remaining 4 ingredients include coconut milk, maple syrup, vanilla and blueberries. You will also need a smidge of salt and some water.
Coconut milk delivers healthy fat and nondairy milk in one fell swoop, allowing for an oil-free recipe. The recipe definitely needs the fat, so if you would like to use a different nondairy milk, I strongly suggest adding at least a tablespoon of oil to the recipe.
The recipe will work without the extra fat, so do what suits your needs. However, keep in mind that the resulting pancake will be more firm and less tender than the original.
To make the pancake, whisk everything, except the fruit (chickpea flour, coconut milk, water, maple syrup, vanilla, salt) in a medium bowl until completely blended.
If your chickpea flour has noticeable, hard lumps, I strongly suggest sifting the flour first; it is hard to whisk out the pesky lumps after the fact! Alternatively, toss all of the ingredients (again, except for the blueberries) in a blender or food processor and process until smooth.
Pour the batter into a sprayed or oiled 9-inch (22.5 cm) tart or pie pan and scatter with the blueberries. I recommend a glass or ceramic pan for the most even baking. If you are using a metal pan, consider reducing the oven temperature to 425F (instead of 450F).
Other pan shapes (e.g., 9-inch square, 11×7-inch rectangle) will work if you do not have a round pan, or if you prefer to cut the pancake into squares or bars.
Bake in a preheated 450F (225C) oven for 15 to 20 minutes until the pancake is golden brown and the center is set. Begin checking at the earliest time. Oven temperatures can vary (a lot); the variation is more pronounced with higher temperatures. If you know that your oven runs hot, begin checking even earlier, or set your oven to 425F.
I have made a note in the recipe that sometimes the center of the pancake will puff up, a little or a LOT, in the final minutes of baking. Don’t panic! It’s normal, and seems to vary according to the fruit (perhaps the water content, I am not certain). The center will drop back to normal as the pancake cools. Yo can accelerate matters by pricking the center with a toothpick or a fork.
This is the glorious result of your five minutes of effort:
It’s best to let the pancake cool for at least 20 minutes before cutting and serving. The surface of the pancake may crack in a few places (again, this seems to vary by the fruit) but it adds to the mosaic beauty!
I actually prefer my pancake wedge at room temperature, or even chilled, especially in these summer months. An extra drizzle of maple syrup is just the thing, too.
As I mentioned near the start, this is a fantastic make-ahead breakfast, too. Grab a wedge and go! Or serve it with a dollop of whipped coconut cream or scoop of lemon sorbet for a summery dessert.
Happy baking, everyone!
Making this recipe? I would love to see it!
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- 1 and ⅓ cups (160 g) chickpea flour (sifted if lumpy)
- ¾ cup (175 mL) full-fat (canned) coconut milk
- ¾ cup (175 mL) water
- ¼ cup (60 mL) pure maple syrup
- 1 and ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt (more or less to taste)
- 1 and ½ cups fresh or frozen (thawed) blueberries
- Optional: additional maple syrup for drizzling
- Preheat oven to 450F (225C). Spray or grease a 9-inch round ceramic or glass tart pan orpie pan.
- In a medium bowl, whisk together the chickpea flour, coconut milk, water, maple syrup, vanilla, and salt unil smooth.
- Pour batter into prepared pan; evenly scatter blueberries over batter.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and just firm at the center. (Note: see my note about puffing!) Transfer to a wire cooling rack and cool at least 20 minutes. Cut into wedges and serve warm, or cool completely, or chill until cold. Drizzle with additional maple syrup, if desired.
Storage: Store the leftover, cooled pancake in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing; the consistency is off when the pancake is defrosted due to loss of water.
Coconut Milk Options: You can use another nondairy milk in place of the coconut milk. However, since the coconut milk is providing the fat for the recipe, I strongly suggest adding some kind of fat (i.e., 1 to 2 tablespoons of the fat/oil of your choice) along with the other nondairy milk you choice.
Fruit Options: You can sub almost any other fruit you like for the blueberries! For example, cherries, peaches, apricots, apples, pears, figs, you name it!