I was going for a vegan, gluten free and nutrient dense breakfast and this recipe ticked all the boxes. When I picked chickpea flour for this pancake, I knew it had to be savoury since I do not particularly enjoy beans in sweet dishes. The first time I made it, I consumed the entire recipe alone and it was delicious, I have included the nutrition facts so you can decide whether you want to share it with someone. It is quite filling and you will not need a snack till lunch time. Enjoy
Ingredients
- 75 grams chickpea flour
- 150 grams water
- ½ carrot grated
- ½ green chili finely chopped
- ¼ onion grated
- ½ clove garlic minced
- ⅛ teaspoon cumin
- 1 tablespoon lemon juice
- ¼ – ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon baking soda optional
Instructions
- Soak chickpea flour in water for at least 20 minutes while preparing other ingredients.
- Add all other ingredients to the chickpea batter and mix thoroughly with a spatula.
- Heat up a grease proof pan with a little drizzle of vegetable oil.
- You can cook the batter in two large pancakes or four smaller pancakes. Cook on one side till little bubbles appear on top and the sides are dry and come off easily. Flip and cook on the other side. This is a savoury pancake and works with sweet chili sauce and a side of sautéed mushrooms and grilled tomatoes. Enjoy.
Nutrition Facts
Serving Size 156
Servings Per Container 2
Amount Per Serving
Calories 208Calories from Fat 73.8
% Daily Value*
Total Fat 8.2g13%
Saturated Fat 0.7g4%
Trans Fat 0.01g
Cholesterol 0mg0%
Sodium 439mg18%
Total Carbohydrate 22g7%
Dietary Fiber 4.9g20%
Sugars 2.6g
Protein 8.9g18%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
