Description
These fluffy vegan chickpea pancakes are a great high protein gluten, grain, egg and dairy-free breakfast or brunch option. Packed with veggies and a delicious creamy cashew pesto, this dish is a wonderful healthy meal option.
Ingredients
- 1 small onion, diced
- 1 cup red peppers (capsicum), diced
- 1 cup / 1 medium zucchini, grated
- 2 handfuls of greens, chopped (you can use kale, collard greens, baby spinach, silverbeet/chard)
Dry ingredients:
- 2 cups / 230g chickpea flour
- 2 teaspoons baking powder
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon sweet paprika powder
- ½ teaspoon turmeric powder
- 1½ teaspoons salt
- ¼ teaspoon pepper, or to taste
Wet:
- 1½ cups / 375ml water
- 1 tablespoon apple cider vinegar (or lemon juice)
- Neutral oil, for frying
To serve:
- Rocket (arugula)
- Tomatoes, diced
Creamy pesto dressing:
- 2 handfuls / 30g fresh basil
- ⅓ cup /45g raw cashews
- 2 cloves of garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
- ¼ cup / 60 ml water
- ¼ cup / 45g vegan mayonnaise
Instructions
- In a skillet, add in a tablespoon of oil and add the onion. Cook for a few minutes until the onion is soft.
- Add in the red peppers and let it cook for 4-5 minutes, stirring occasionally.
- Add in the zucchini and cook for a further 3-4 minutes until the zucchini becomes soft.
- Add in the greens and put a lid on the skillet. This will help the greens to shrink and then cook for a further 3-4 minutes. Transfer to a bowl and set aside.
- While the veggies are cooking, in a large bowl add in all the dry ingredients. Whisk to combine.
- Pour in the wet ingredients and whisk to make sure that there are no lumps in the mixture.
- Add in the vegetables and combine well.
- Give the skillet a wipe out and add oil to it again (1-2 tablespoons) on medium heat.
- Using a ¼-⅓ cup, scoop out some batter and spread out evenly to the desired shape.
- Let it cook until the edges of the batter look like they’re cooked (see image above), this should take around 4 minutes. Flip over (it should be nice and golden) and cook for a further 2-3 minutes on the other side.
- Repeat the process until all the batter is used.
- Serve on a bed of rocket with some cherry tomatoes and a generous dollop of the creamy basil pesto.
- To make the pesto: Add all but the vegan mayonnaise to a blender or food processor and blend until you reach a nice consistency. I like to still have a little bit of texture in mine, but if you want it super smooth, just blend for a further 30 seconds. Add in the mayonnaise and blend enough to combine.
Notes
These pancakes do tend to be a little on the dry side (in my opinion) if eaten on their own, so I recommend that you either use some sauce/dressing with them or with a salad (as recommended).
- Diet: Vegan
