Start by adding blueberries, lemon juice, water, and maple syrup to a small saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release their juices. Once thickened and glossy, remove from heat and stir in lemon zest. Set aside.

In a bowl, whisk chickpea flour, baking powder, baking soda, and salt. In a separate bowl, combine milk, egg, vanilla, maple syrup, and oil. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will thicken slightly as it rests—that’s normal with chickpea flour.

Heat a nonstick skillet over medium heat. Lightly grease the surface, then pour ¼ cup portions of batter. Cook until bubbles form and edges set, then flip and cook until golden. Chickpea flour browns quickly, so keep the heat moderate.

Stack the warm pancakes and spoon blueberry compote generously over the top. Add yogurt, nuts, or extra fruit if desired.