Chickpea Pancakes
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup chickpea flour
- ½ cup silken tofu (for added protein and creaminess)
- 1 cup water
- 2 tbsp olive oil
- ¼ tsp turmeric (optional)
- ¼ tsp cumin powder (optional)
- Salt and pepper to taste
- ½ cup diced vegetables spinach, bell peppers, onions, etc.
- Fresh herbs like parsley or cilantro (optional)
- 1 tbsp nutritional yeast (optional, for a cheesy flavor and extra protein)
- Vegan protein powder (optional, for even more protein)
Instructions
- In a large mixing bowl, whisk together the chickpea flour, silken tofu, water, olive oil, turmeric, cumin powder, salt, and pepper until smooth. The batter should be slightly thicker than traditional pancake batter.
- Fold in your diced vegetables and herbs. This adds flavor, texture, and additional nutrients to the pancakes.
- If you want even more protein, stir in 1 tablespoon of vegan protein powder and nutritional yeast. These ingredients will give your pancakes a creamy, cheesy flavor with a protein punch.
- Heat a non-stick skillet or griddle over medium heat. Lightly coat it with olive oil or a non-stick spray.
- Pour a quarter of the batter onto the skillet, spreading it out into a circular shape. Cook each pancake for about 2-3 minutes on each side, until golden brown and firm to the touch.
- Once the pancakes are cooked, serve them warm. You can top them with additional veggies, avocado, or vegan yogurt for extra creaminess.
Notes
Nutritional Information (per serving, approximately):
- Protein: 20-25 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Fat: 9 grams