Chickpea Pancakes With Ginger Apple Compote

1. 1

   In a small bowl, combine all dry ingredients (flour, baking powder, salt).

2. 2

   Drain and rinse the chickpeas.

3. 3

   Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.

4. 4

   Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.

5. 5

   Add the dry ingredients to the wet and stir until just combined.

6. 6

   Heat a griddle to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.

7. 7

   With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through.

8. 8

   To make the ginger apple compote, peel, core and dice the apples. Peel and grate the ginger using a microplaner. If you wish, you can substitute fresh ginger for 1/2 teaspoon dried ground ginger.

9. 9

   In a saucepan, add the apples, ginger, vanilla extract, sugar and water. Bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!

* Per serving · 4 servings · Values may vary.

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