Chickpea Pancakes with Ginger Apple Compote

 We had chickpea pancakes with ginger apple compote for a breakfast for dinner meal the other night, and I like that these pancakes are a little healthy :)  Noah and I gave them an 8, Aaron and Owen gave them a 7, but everyone liked the pancakes better by themselves except for me.  I love fruit topping on my pancakes, but not the rest of the family.  Without the apples, everyone gave the pancakes a higher score.  Sigh...:)  With the fruit topping included, we made 21 pancakes and each pancake with the fruit was 103 calories.  Without the fruit topping each pancake was 93 calories.  This was an easy recipe, I just threw everything in the food processor instead of just processing the chickpeas, so the preparation was a breeze.

 

FOR THE PANCAKES:
1-½ c flour
1 T Baking Powder
¾ t Salt
1 can (16 Oz. Can) Chickpeas
1 c Applesauce, No Sugar Added
1 c Milk
2 Eggs
1 T Honey
4 T Butter, Melted
1 t Vanilla Extract

FOR THE COMPOTE:
2 whole Apples
1 t Fresh Ginger
¼ t Vanilla Extract
2 T Brown Sugar
¾ c Water

In a small bowl, combine all dry ingredients (flour, baking powder, salt).
Drain and rinse the chickpeas.
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.
Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.
Add the dry ingredients to the wet and stir until just combined.
Cook pancakes.
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.
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