I’ve had many sweet pancakes in my life, so I thought it was about time to change it up a bit and have it with something savoury.
Growing up we used to have savoury pancakes that used to be more a cross between a pancake and a crepe. The batter was yellow-y, and we rolled it and filled it with mince meat
This one is actually not very much like my childhood ones at all, especially since it’s vegan. But the idea is the same, to have a super filling, high protein pancake.
This recipe is vegan not just because I wanted it to be, but also because it just, well, is. Since the chickpea flour is rather high in protein and quite sticky, it doesn’t need any eggs or such to hold it together with the veggies. It’s pretty magical actually!
I don’t feel like this is too “beans-y”, but I do love my beans. Matt, who isn’t as huge a fan of beans as I am, had no complaints and didn’t even notice it was chickpea flour, so I guess it’s down to personal taste really.
If you do eat eggs, some poached or soft boiled eggs would go beautifully here!
A delicious pancake that is super filling and high in plant based protein. It's simple to make, and I think it's a fun way to eat up all those leftover veggies! I also love getting creative with the toppings, there are no limits here!
Author: Teffy Perk
Recipe type: Gluten Free, Vegan, Grain Free
Serves: 6 pancakes
Handful chard / silverbeet, finely shredded
3 cups mixed grated veggies*
1 tablespoon chopped dill
Knob fresh ginger, grated
¾ cup (95g) chickpea flour
¼ cup (20g) tablespoon tapioca starch
¼ cup (25g) brown rice flour
2 teaspoons baking powder
Salt + pepper to taste
1 cup (250ml) water
Coconut oil, for cooking
Handful of shredded greens
1 grated apple
1 tablespoon sunflower and hemp seeds
Sprinkle chilli flakes
Kimchi or sauerkraut
Grate and chop all your veggies, dill, and ginger and have on hand, either in a bowl or on a chopping board.
In a large bowl, mix your chickpea, tapioca, and rice flours along with the baking powder, salt, and pepper. Slowly add in your water and whisk until there are no more lumps and clumps in the batter, also creating air bubbles for a fluffy pancake.
Fold in your chopped veggies and let the batter sit while you heat a skillet - rub some coconut oil on it before adding it to the heat.
When the skillet is hot, pour or ladle the batter into the pan and cook until the top begins to bubble slightly and the bottom is no longer sticking, about 5 minutes. Flip the pancake and cook for another 2 minutes on the other side. Remove from the heat and either place in a warm oven or cover on a plate. Repeat with remaining batter until done.
To serve, simply add any/all the toppings you want along and eat warm.
*I used two large chard (silver beet) leaves, 2 small carrots, half a medium courgette (zucchini), and half a small broccoli
If you do have any leftovers, keep in the fridge or freezer. To re-heat, I simply add mine to a pre-heated oven.
Since this recipe makes 6 medium-to-large pancakes, I would recommend it for 2-4 people, depending on what you plan to serve alongside it.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!