Savory Chickpea Pancakes with Tomatoes + Spinach

Savory Chickpea Pancakes with Tomatoes + Spinach

Savory Chickpea Pancakes with Tomatoes + Spinach Recipes

 Savory pancakes are amazing. And the best part is, it makes eating pancakes for every meal of the day totally acceptable!

Cuisine : American,
Recipe Yields : 4 pancakes
Prep time : 30 minutes
Cook time : 10 minutes
Keywords : healthy pancakes, spinach, tomato,

Ingredients

  • for the pancakes
  • 1 cup chickpea flour
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup water (plus 1 – 2 tablespoons if needed)
  • 1/4 cup cooked quinoa
  • for the tomato salad
  • 3 cups cherry tomatoes (halved)
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon olive oil
  • Generous amount of salt + pepper (to taste)
  • additional fillings
  • Fresh spinach
  • Vegan Lime Crema

Instructions

  1. Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
  2. Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
  3. Spay the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 – 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
  4. Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
  5. To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!

Rated : 5 from 8 votes
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