Easy savory chickpea pancakes
All natural, plant-based and versatile savory chickpea pancakes.
When you’re pregnant, which I am, protein intake takes on a whole new meaning.
The focus shifts from simply nourishing yourself, to growing an actual child. And protein plays a vital role in that.
I’m not going to get into specifics of why or how much protein one needs during this season of life (because you have doctors and the rest of the internet for that, I’m just a recipe designer).
What I will say is that you can expect lots of bean, lentil, quinoa, tempeh and tofu recipes around here for the next little while.
Last time I was pregnant, I incorporated eggs into my diet (and wrote about why here) but this time around, I’m just not feeling it (at least at the moment).
I’m fine with that because I’ve consulted with doctors, dietitians and peers who’ve done it themselves, and firmly believe a plant-based pregnancy is safe as long you’re mindful and educated about your nutritional needs.
In fact, it boggles my mind that we question plant-based pregnancies more than we are concerned about pregnancies fueled by low quality, heavily processed foods that are known to lead to greater health problems.
I’m going to pivot here, and talk a bit about these delicious savory protein pancakes, which I’ve been enjoying a lot lately.
Unlike sweet pancakes, which you can enjoy a stack of and on their own, these are meant more to eat one at a time and as a base for whatever toppings you like.
For this version I did a greens thing, with some crumbled homemade macadamia nut cheese and pickled onions for an extra pop of flavor (and color)….and it was divine.
Like I said, you can dress it up a million different ways - she. is. versatile.
The pancake itself is a simple blend of fiber and protein-packed chickpea flour, turmeric, baking powder, black salt and water.
Keep reading for everything I love about these….
Health Perks
Chickpea flour is higher in fiber and protein than wheat or white flour, so it will both help keep you fuller for longer and aid in digestion and elimination.
They’re warm, grounding and easy to digest. Warmer foods made with digestive spices can help strengthen digestion, relieve inflammation and offer a gentle boost of energy.
Contains no sugar, oil or grains. Unlike most pancakes, these contain no sugar or grains and are generally made with health promoting ingredients.
Include a good amount of leafy greens for an additional nutrient boost. Consuming these on the regular helps protect your brain from degenerative disease, supports your immune system, boosts digestive enzymes, improves gut health and more (the list truly goes on).
Designed with improving digestion and optimizing energy in mind, by following food combining principals. While chickpeas contain protein, they’re primarily a starch and paired with non-starchy vegetables. By pairing starches and non-starchy vegetables, and committing lean protein, this is believed to aid digestion by promoting elimination, reducing bloat and discomfort.
Other Thoughts, Tips and Suggestions
They are versatile. Keep the base the same and explore whatever toppings you like. You can choose different vegetables depending on the season, or any other garnishes that sound good to you.
Ready in just 10 minutes making them a perfect meal when you’re pressed for time. And because of their savory, versatile nature, you can enjoy them for breakfast, lunch or dinner, really.
You can save time make the macadamia nut cheese ahead of time, or using store-bought plant-based cheese.
For even more flavor try cooking the pancakes in a tablespoon of coconut oil or ghee.
You can batch them. You can increase the portions for the base chickpea flour recipe and keep them in the fridge to have them on hand for a few days. Just place them on a low heat on a pan over the stove to reheat.
Check out the full recipe below.
Savory Chickpea Pancakes
Prep Time: 5 minutes | Cook Time: 5-7 minutes | Yields: 1 servings
Ingredients:
For the pancake
1/4 cup chickpea flour
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/3 cup room temperature water
For the herby greens
1 garlic clove, minced
1/2 tbsp extra virgin olive oil or a splash of water or vegetable broth
2 cups of kale or chard, de-stemmed and chopped
Small handful of chopped parsley
1/8 tsp mineral salt
Additional garnish
Pickled onions, plant-based cheese.
Directions
Prep your batter. In a medium mixing bowl, whisk the chickpea flour, turmeric, cumin, baking powder and salt. Then, whisk in the water until smooth, and no lumps appear. Set aside while you cook the vegetables.
Sauté your veg. Place a non-stick frying pan on the stove over medium heat. Add water, broth or oil and garlic and stir. Add your greens and parsley and salt. Sauté until greens are wilted, then remove greens from the pan and aside on a small plate.
Cook your pancake. In the same non-stick pan, heat a tiny bit of oil on the pan to prevent sticking (use a brush to spread it over the entire surface). Pour the batter in the pan, and use the bottom of a spoon to gently spread the mixture over the surface of the pan (it’s ok if it doesn’t cover the entire surface). Cook for 3-4 minutes, and do not touch. You want the sides of the pancake to be dry and for the pancake to appear cooked through. Flip your pancake and cook for another minute or two.
Top with greens and dress. Transfer the pancake to a small plate, then top it with your sautéed greens, cheese and pickled onions.
Or dress it however you like. Not in the mood for greens? Try a Mexican-inspired combo of black beans, salsa, avocado and plant-based cheese. Or do a Greek thing and top it with romaine, onions, cucumber, tomatoes, feta, olive oil and oregano. It’s entirely up to you!
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