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Savory Chickpea Pancakes with Sautéed Vegetables

Savory Chickpea Pancakes with Sautéed Vegetables

Ingredients (Serves 2)

Chickpea flour68 g
Nutritional yeast13 g
Baking powder2 g
Garlic powder1 g
Onion powder1 g
Turmeric0.5 g
Salt1 g
Water150 ml
Olive oil8 ml
Mushrooms125 g
Spinach125 g
Onion25 g

Instructions

1
In a medium bowl, whisk together 135g chickpea flour, 25g nutritional yeast, 4g baking powder, 2g garlic powder, 2g onion powder, 1g turmeric, and 2g salt.
2
Gradually whisk in 300ml water until you have a smooth batter. Let the batter rest for 5 minutes.
3
While the batter rests, prepare the vegetables. Slice 250g mushrooms and thinly slice 50g onion. Wash 250g spinach.
4
Heat 15ml olive oil in a large non-stick pan over medium heat (2 minutes). Add the sliced onion and cook until softened, about 3 minutes.
5
Add the sliced mushrooms to the pan and cook until browned and tender, about 5 minutes.
6
Stir in the spinach and cook until wilted, about 2 minutes. Season the vegetables with a pinch of salt and pepper. Remove vegetables from the pan and set aside.
7
Wipe the pan clean if necessary and add the remaining 15ml olive oil. Heat over medium heat (1 minute).
8
Pour half of the chickpea batter into the pan to form a large pancake. Cook for 5 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter to make the second pancake.
9
Serve the savory chickpea pancakes topped with the sautéed vegetables.
Savory Chickpea Pancakes with Sautéed Vegetables
Featured Recipe
Breakfast
25 min
Medium
High Protein
Low Cal
Quick Meal
High Protein

Savory Chickpea Pancakes with Sautéed Vegetables

Light and fluffy savory pancakes made from chickpea flour, packed with protein and served with a side of sautéed seasonal vegetables like spinach and mushrooms. A flavorful start to Sunday.

25 min
2 servings
MEDIUM
Breakfast
25 min
Medium
High Protein
Low Cal
Nutrition Facts
397
Calories
23g
Protein
50g
Carbs
11g
Fat
🎉
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Ingredients

Servings:
2
Vegetables & Herbs4
  • Garlic powder1 g
  • Onion powder1 g
  • Spinach125 g
  • Onion25 g
Pantry Staples3
  • Chickpea flour68 g
  • Salt1 g
  • Olive oil8 ml
Additional Items5
  • Nutritional yeast13 g
  • Baking powder2 g
  • Turmeric0.5 g
  • Water150 ml
  • Mushrooms125 g

Instructions

  1. 1
    Step 1

    In a medium bowl, whisk together 135g chickpea flour, 25g nutritional yeast, 4g baking powder, 2g garlic powder, 2g onion powder, 1g turmeric, and 2g salt.

  2. 2
    Step 2

    Gradually whisk in 300ml water until you have a smooth batter. Let the batter rest for 5 minutes.

  3. 3
    Step 3

    While the batter rests, prepare the vegetables. Slice 250g mushrooms and thinly slice 50g onion. Wash 250g spinach.

  4. 4
    Step 4

    Heat 15ml olive oil in a large non-stick pan over medium heat (2 minutes). Add the sliced onion and cook until softened, about 3 minutes.

  5. 5
    Step 5

    Add the sliced mushrooms to the pan and cook until browned and tender, about 5 minutes.

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