High-Protein Savory Chickpea Pancakes with Sautéed Spinach and Mushrooms
A unique and flavorful start to the day featuring protein-packed chickpea pancakes, lightly seasoned and served with a quick sauté of fresh spinach and earthy mushrooms. This lactose-free meal is designed for sustained energy.
Ingredients
- Garlic powder1 g
- Onion powder1 g
- Spinach100 g
- Chickpea flour50 g
- Salt1 g
- Black pepper0.5 g
- Olive oil5 ml
- Water75 ml
- Protein powder15 g
- Baking powder2 g
- Mushrooms75 g
Instructions
- 1Step 1
In a medium bowl, combine the chickpea flour, water, protein powder, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk until a smooth batter forms. Let it rest for 3 minutes.
- 2Step 2
While the batter rests, heat 2.5 ml of olive oil in a non-stick pan over medium heat. Add the sliced mushrooms and cook for 3 minutes until softened. Add the spinach and cook for another 2 minutes until wilted. Remove from pan and set aside.
- 3Step 3
Add the remaining 2.5 ml of olive oil to the same pan. Pour half of the chickpea batter into the pan to form one pancake. Cook for 3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter for the second pancake.
- 4Step 4
Serve the savory chickpea pancakes immediately, topped with the sautéed spinach and mushrooms.
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