Power pancakes: James Wong’s chickpea and cherry compote stack

Posted by James Wong February 12, 2018 | 2 min read

As if I ever (ever!) need an excuse to eat pancakes, when Shrove Tuesday rolls around, I try to think a little out of the box. My chickpea and brown sugar pancakes are a case in point. True, they do veer a little off the list of traditional store-cupboard ingredients, but the extra effort is well worth it in both the taste and nutrition stakes, I’m sure you’ll agree.

Packed with protein-rich chickpea (gram) flour, and served with an antioxidant-rich side of cherry compote, they have an incredibly moreish texture and will keep you feeling fuller for longer. Frying pans at the ready!



PREP TIME 10 minutes
COOK TIME 10 minutes


  • 150g chickpea (gram) flour
  • 2 eggs
  • 150g canned sweetcorn kernels, rinsed and drained
  • 1 tbsp Demerara sugar
  • 1 tsp mixed spice
  • Finely grated zest and juice of 1 orange
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • Large pinch of salt
  • 1 tbsp melted butter, plus extra for greasing

Put all the ingredients in a food processor and blitz until you have a smooth batter.

Grease a large frying pan with butter and heat until hot, then pour spoonfuls of the chunky batter into the pan to make small pancakes the size of a CD. Cook for about 1 minute on each side until golden and cooked through. Remove from the pan and keep warm in a low oven until all the pancakes are made.

Slather the compote (recipe below) over a towering stack of pancakes and serve with fresh fruit.


MAKES 300g

PREP TIME 5 minutes
COOK TIME 3 minutes


  • 300g morello cherries, pitted
  • 1 tbsp arrowroot or cornflour
  • 1 tsp mixed spice
  • 1 tbsp Demerara sugar
  • 1 tsp mixed spice
  • 1 tbsp granulated stevia (baking blend)
  • Finely grated zest and juice of 1 orange

Place all the ingredients in a microwavable bowl and stir to combine.

Cook in a microwave on high for 3 minutes, stirring halfway through the cooking time. Leave to cool slightly before serving.

Store the compote in the fridge for up to 1 week.