These vegan-friendly savoury pancakes are a great way to elevate the humble chickpea to dizzy new heights.
Packed full of protein, chickpeas also provide a variety of vitamins, minerals, and fibre, not to mention, they’re relatively cheap and easy to find in most Irish supermarkets!
To make approximately 6 pancakes, you’ll need:
Pancake Ingredients
- 1 tablespoon coconut oil or extra-virgin olive oil
- 3 large garlic cloves, minced
- 100 g grated peeled carrot
- 150 g chickpea flour
- 2 tablespoons nutritional yeast
- 200 ml water
- Salt and pepper to taste.
- Serve with: Fresh chives, guacamole (or sliced avocado) and cherry tomatoes.
Method
- Lightly sauté́ the carrot and garlic.
- In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed carrot and garlic. Whisk until combined and let the batter sit for 1 minute to form a thick consistency.
- Add 2 tablespoons of batter to a medium-hot pan for each pancake. Use a spatula to spread the batter out until it’s about 3 inches in diameter.
Cook for 3 to 4 minutes or until a golden brown crust forms on the bottom and bubbles rise to the surface. - Flip and cook for another 2 to 3 minutes until golden brown. Serve with guacamole, chopped chives and roasted cherry tomatoes.
There you have it!
Four easy-chick-peasy steps to prepare a delicious and nutritious brunch.
