Prepare the Blueberry Compote:

• In a small saucepan, combine the blueberries, maple syrup, and lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer.
• If a thicker compote is desired, add the cornstarch slurry and stir until the compote thickens.
• Remove from heat and set aside to cool slightly.

Prepare the Pancake Batter:

• In a medium bowl, whisk together the chickpea flour, baking powder, and salt.
• Add the water, olive oil, vanilla extract, and maple syrup (if using). Mix until a smooth batter forms. Adjust the water amount to achieve a pourable consistency.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
• Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Serve:

• Stack the pancakes on a plate and spoon the warm blueberry compote over the top.