Are you a lover of pancakes but looking for a healthier version? Then try these green chickpea pancakes. They are made with chickpea flour, which is full of goodness and also gluten-free. I fill the pancakes with vegan pesto and vegetables!
Ingredients
100 g
chickpea flour
300 ml
water
1 scoop
protein powder, vanilla flavour (optional)
pinch of
salt
2 handful of
parsley and basil
1 tbsp
coconut oil
1
avocado
2 tsp
vegan green pesto
25 g
vegan feta cheese
1
tomato
0.5
cucumber
pinch of
paprika and chili powder
How to make
1
Mix the chickpea flour, water, salt and spices in a blender (or whisk together in a bowl and finely chop the spices). Leave to rest in the fridge for about 30 minutes.
2
Heat coconut oil in a non-stick pan over medium-high heat. Add a thin layer of batter (I add 1/3 cup, but the amount depends on the size of your pan) and tilt the pan around to make sure it is evenly distributed. Wait 30-60 seconds for the batter to solidify and bubbles to appear. Gently loosen the sides with a spatula before flipping the pancake. Slide it onto a plate when both sides are golden. Bake the remaining pancakes.
3
Put pesto on the bottom of each pancake, add 1/4 avocado, some vegan feta, cress, cucumber and tomato and fold like an omelette.
calories:
455 (23%)
fat:
24g (30%)
saturates:
10g (45%)
sugars:
4g (8%)
salt:
116mg (19%)
protein:
22g (38%)
carbs:
35g (70%)
fibre:
11g (37%)
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