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.

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




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


  • 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


  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