Vegan Chickpea pancakes😍🥞
Tag someone that would love this!👇🏼👇🏼
Super beautiful and easy recipe to make any time of the day! The recipe is very adaptable so you can make the pancakes exactly how you like them. Very convenient when you have some leftover veggies in the fridge, and very healthy as well💪💪
– 1 cup chickpea flour
– ¼ cup nutritional yeast
– 1 tsp each garlic powder and onion powder,
– 1-3 tsp dried oregano, to taste
– salt & pepper, to taste
– ¾ – 1 cup water
– 1 tbsp oil (optional for pan)
– 1-2 cups veggies (mushrooms, onions,
– handful spinach, rough chop
– ¼ cup black beans
– ½ cup cashew cream (optional)
– toppings: tomato, avocado, green onions,
– hemp hearts (garnish)
– pinch of hot pepper flakes (garnish)
– drizzle sriracha hot sauce
Saute veggies of your choice in a skillet over medium-high heat (or use any leftover veggies in your fridge). I sautéed mushrooms, onions, and red peppers. Then I added a handful of chopped spinach and black beans right at the end and stirred until the greens wilted. Set aside.
Prepare toppings: tomatoes, green onions, avocado, and cilantro. Set aside.Make cashew cream if using. I make the spicy sriracha flavour.
Meanwhile, mix chickpea flour, nutritional yeast, spices (garlic powder, onion powder, dry oregano, s&p) in a medium bowl. Add ¾ cup of water and whisk until fully incorporated. If too thick, add a tablespoon at a time until desired consistency is met (pancake batter). Stir it in the sautéed veggies.
Heat a cast iron skillet on medium high heat with a splash of oil. OR if oil free – use a non-stick pan. Heap the batter into 4-8 even pancakes in the pan (will vary depending on how many veggies you are using).
Cook until brown and crispy on both sides (3-5 minutes).
Serve the pancakes with the toppings!
📸 & recipe: @ceeceecooks
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