Breakfast
Savoury Chickpea Pancakes
Serves
2
Prep in
5 minutes
Cooks in
10 minutes
This is another high-protein, gluten free, pancake recipe. Serve with your choice of topping, I particularly like them with cooked mushrooms.
Key Facts
- High in protein
- Gluten free
- Dairy free
- Pick n' mix
Ingredients
- 2/3 cup chickpea flour
- 2/3 cup water
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 1 teaspoon apple cider vinegar
- Optional - pinch of ground turmeric, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 2 tablespoons nutritional yeast
- Add ins - fresh herbs, chopped kale, cherry tomatoes, cooked mushrooms (you can also just serve with these)
Preparation
01
Mix everything except the vinegar in a bowl until smooth. Then whisk this in until it foams slightly. Fold in any add ins if using.
02
Pour 1/2 of your batter per pancake into a pre-heated pan, swirl to spread. Cook for 5 minutes before flipping, cook for a further 2 minutes & serve. Will last for 3 days in the fridge.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
