In a mixing bowl, whisk chickpea flour, baking powder, turmeric (optional), and salt until no lumps remain.

Whisk in the water, olive oil, and maple syrup (if using) until smooth and pourable, like heavy cream. If too thick, whisk in an extra splash of water.

Let the batter rest 5–10 minutes to hydrate while you prepare the compote.

For the compote, add blueberries, lemon juice, maple syrup, and a pinch of salt to a small saucepan over medium heat. Cook, stirring occasionally, until berries soften and the mixture thickens, 8–10 minutes. Keep warm on low.

Heat a non-stick skillet or cast-iron griddle over medium heat and lightly brush with olive oil.

Pour about 1/4 cup batter per pancake onto the hot surface. Cook until edges look set and small bubbles appear, 2–3 minutes.

Flip and cook 1–2 minutes more, until golden and cooked through. Adjust heat as needed to prevent over-browning.

Repeat with remaining batter, oiling the pan as needed. Transfer cooked pancakes to a wire rack to keep edges from steaming.

Serve pancakes warm, topped generously with the blueberry compote.