Savory Chickpea Pancakes with Tomatoes + Spinach
Savory pancakes are amazing. And the best part is, it makes eating pancakes for every meal of the day totally acceptable!
Servings 4 pancakes
Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
Spay the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 - 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!
Calories: 223kcal | Carbohydrates: 25g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 596mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 27.9mg | Calcium: 33mg | Iron: 2.8mg