Baked Blueberry Chickpea Pancake

In a large mixing bowl, whisk together the chickpea flour, almond flour, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together the maple syrup (or honey), almond milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Pour the pancake batter into the prepared baking dish, spreading it out evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until the pancake is golden brown and cooked through. A toothpick inserted into the center should come out clean.

Once baked, remove the pancake from the oven and allow it to cool for a few minutes before slicing into wedges.

Serve warm with your favorite toppings such as maple syrup, yogurt, additional blueberries, or nuts.