Kickstart your day with a whole plant food twist on the traditional pancake breakfast. This savory chickpea pancake recipe is not only quick and easy but also packed with nutrition. Made with chickpea and brown rice flour, it’s a gluten-free and protein-rich alternative that’s sure to become a morning favorite!
- Chickpea flour is a fantastic source of whole plant food protein and dietary fiber, making these pancakes both filling and nutritious.
- Brown rice flour contributes additional nutrients and ensures the dish is gluten-free, making it suitable for those with dietary restrictions.
Savory Chickpea Pancake
The turmeric adds a subtle warmth and golden hue to these whole plant food pancakes, while the vegetables bring a burst of color and flavor.
Ingredients
- 1/2 cup chickpea flour (high in protein and fiber)
- 1/2 cup brown rice flour (gluten-free and nutritious)
- 1 1/2 cups water (for consistency)
- 1/2 teaspoon baking powder (for leavening)
- Pepper to taste (for seasoning)
- A dash of tamari (for umami flavor)
- Mrs. Dash! (for seasoning and color)
- A pinch of turmeric (for color and health benefits)
- Your choice of sautéed vegetables for topping (like spinach, bell peppers, mushrooms, and onions)
Directions
- Step 1 In a large bowl, combine the chickpea flour, brown rice flour, water, baking powder, Mrs Dash, pepper, tamari, and turmeric. Mix until the batter is smooth.
- Step 2 Heat a non-stick griddle or skillet over medium heat.
- Step 3 Pour a ladleful of batter onto the griddle, spreading it into a thin, even circle.
- Step 4 Cook the pancake for 2-3 minutes on each side, or until golden and crispy.
- Step 5 Repeat with the remaining batter.
- Step 6 Top each pancake with a generous helping of your favorite sautéed vegetables.
This savory chickpea pancake recipe is perfect for a fast whole plant food breakfast. It’s a versatile dish that can stand up to various vegetable topping recipes, making it a great way to use up leftover veggies from your fridge. I am particularly fond of topping these with curried vegetables and have even been known to eat them with kimchi.
Estimated Nutritional Label per Serving:
- Calories: 200
- Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g)
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrate: 38g (Dietary Fiber: 6g, Total Sugars: 2g)
- Protein: 8g
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