Preheat Skillet: Place a large non-stick skillet over medium-high heat and allow it to heat up while you prepare the batter.

Mix the Batter: In a large mixing bowl, whisk together the chickpea flour, baking powder, pomegranate juice, and salt until a smooth batter forms.

Cook the Pancakes:

Using a ⅓ cup scoop, pour the batter onto the preheated skillet.

Immediately sprinkle a few blueberries on top of each pancake.

Cook until the edges start to dry and bubbles form in the center (about 1–2 minutes).

Flip the pancake and cook for another 1–2 minutes until golden brown.

Serve & Enjoy: Stack the pancakes, drizzle with your favorite syrup, add extra blueberries, and any other favorite toppings.

Capture & Share: Snap a photo of your beautiful pancakes and share them on Twitter and Instagram—then dig in!