Breakfast

There Are Fava Beans in These Blueberry Pancakes and That, My Friends, Is Wonderful

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

Get access to everything we publish when you sign up for Outside+ Join today!.

Serve these small gems for breakfast or brunch. Or dinner if you’re truly wild.

Servings
4

Ingredients

Compote

  • 3 Tbs. sugar
  • 3 cups fresh or thawed frozen blueberries, divided

Pancakes

  • 1 tsp. vanilla extract
  • 2 Tbs. canola oil
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 2/3 cups fava bean flour
  • 1 Tbs. almond flour
  • 1 cup oat milk

Preparation

  1. To make Compote: Combine 11/2 cups blueberries, sugar, lemon peel, and 3/4 cup water in small saucepan, and bring to a boil. Simmer 7 to 10 minutes, or until berries burst and mixture has thickened. Add remaining 11/2 cups berries, cover, and remove from heat. Let stand 10 minutes.
  2. To make Pancakes: Whisk together both flours, cinnamon, and baking powder in large bowl. Stir in oat milk and vanilla extract. Let batter rest 10 minutes.
  3. Brush large non-stick skillet with oil, and heat over medium heat. Spoon 2 Tbs. batter for each pancake. Cook 2 to 3 minutes per side, or until golden. Top Pancakes with Compote.

Nutrition Information

  • Serving Size per serving (3 pancakes and 1/4 cup compote)
  • Calories 282
  • Carbohydrate Content 45 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 9 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 66 mg
  • Sugar Content 26 g