The pancakes that will make you want to have dinner for breakfast.
This savory meal works for any time of day and is the perfect healthy comfort food for those January blues.
Savory chickpea pancakes:
Servings: 8-10 pancakes
Time: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
2 cups chickpea flour
1 tsp baking powder
1 tbsp apple cider vinegar
1 tsp garlic powder
2 tbsp nutritional yeast
1 tsp ground sumac
3/4 cup graded carrots
3/4 cup graded zucchini
1/2 cup roughly chopped sweet peppers
1/3 cup roughly chopped shallots
2 tbsp olive oil
1 1/4 cup water
Salt and pepper to taste
Toppings:
Spread:
2 tbsp vegan pesto
3 tbsp tahini
3 tbsp lemon juice
1 tsp red wine vinegar
1 tbsp water
On top:
2 tbsp pistachio dukkah (optional)
3 Green onions sliced
8 cherry tomatoes sliced in halves
Recipe:
In a large bowl, mix your chickpea flour, baking powder, garlic powder, and ground sumac. Set bowl to the side.
Grate your carrots, zucchini and roughly chop your shallots and sweet peppers. Set aside.
In your large dry ingredient bowl, add your water, apple cider vinegar and olive oil. Whisk.
Add your veggies to your pancake batter. Mix well until all combined.
Add 2 tsp olive oil to skillet or non-stick pan at a medium to low heat, add 1/2 cup of pancake mixture. Be aware that chickpea flour heats up very quickly and can burn easily. Make sure you keep an eye on your pancakes and flip them on each side for about 45 seconds. Repeat until batter runs out.
While your pancakes cool down, add your vegan pesto, tahini, and lemon juice to a small bowl. Mix well. Then add your red wine vinegar and water. Your spread should have a smooth texture.
Slice your cherry tomatoes, and green onions to have on hand. If you want to make a pistachio dukkah (3 tbsp ground coriander, 1 tbsp cumin powder, 1/2 cup shelled pistachios, 1/3 cup sesame seeds, 1 tsp Maldon salt, 1/2 tsp cracked pepper)
Add your spread and toppings to your pancakes.
Enjoy!
Bon appétit!
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2 Comments
This look sooo g❤❤d !!! Thank you 🎉
❤❤❤