Blueberry Maple Baked Pancake (Vegan, Grain-free)

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 especially-plain, and so-satisfying,Blueberry Maple Baked Pancake.

Similar to French Clafouti

I am calling this a baked pancake, but it is loosely based on Frenchclafouti. Clafouti is an elegant summer dessert made from a plain batter of eggs, flour, milk, butter, sugar, and fresh fruit.

Recipe Benefits

• Vegan (egg-free & dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Made with 5 ingredients

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Chickpea flour: this is the wonder ingredient that makes this pancake possible. It delivers a firm yet custardy texture (as well as protein and fiber), replacing both eggs and dairy.
• coconut milk
• maple syrup
• vanilla
• blueberries

You will also need a smidge of salt (optional/adjustable) and some water (I use filtered tap water).

Instead of Oil, Use Full-Fat Coconut Milk

Coconut milk delivers nourishing 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 willworkwithout 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.

Step By Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat the oven to 450F (225C). Spray or grease a 9-inch (22.5 cm) round ceramic or glass tart pan or pie pan.
• In a medium bowl, whisk together the chickpea flour, coconut milk, water, maple syrup, vanilla, and salt until smooth. (Note: 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.)

• Pour batter into prepared pan; evenly scatter blueberries over batter.

• 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).

This is the glorious result of your five minutes of effort:

How to Serve

It is reliable 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!

FAQ

• How should I store the pancake?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.
• I do not have a 9-inch round dish or pan. What can I use instead?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.
• Can I substitute the coconut for a different nondairy milk?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.
• What other varieties of fruit can I use in place of the blueberries?You can sub almost any other fruit you like for the blueberries! For example, raspberries, cherries, peaches, apricots, apples, pears, or figs. I do not recommend using strawberries due to their high water content.
• The center of my pancake puffed a lot. Should I worry?No! Sometimes the center of the pancake may puff up–sometimes, dramatically! Not to worry, all is fine. Give the center a light poke or two with a toothpick or fork. It will settle into place in moments as the pancake cools.