I found this beautiful looking recipe from the OhSheGlows blog. It looked so interesting, and I am always trying to find different kinds of recipes to make for breakfast to keep things interesting. When I tried this the first time, I was surprised by how different it was, but in a good way. Tasty. It definitely needed some more spices, and when I made it a second time, it came out great! This was from the second time I made it - one for Hubbs and one for myself. Sometimes he is really good about allowing me to take pictures the food I make and sometimes he is pretty impatient and just wants to dig right in. This was one of those days. And most of the time I give him the prettier of the dishes. So his of course was beautiful and I was left to take a picture of the funky looking one. ;( It was equally delicious though! Take a look at the one Angela makes on her blog and see what is should really look like!
|The cooked chickpea pancake. Sad looking, but so delicious!|
|One side cooked, waiting to flip!|
Savory Chickpea Pancake
1/2 cup chickpea flour
1 tablespoon nutritional yeast
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
pinch red pepper flakes
1/2 cup filtered water
1/2 teaspoon unchicken boullion
1 green onion, sliced
1/4 cup red pepper, small diced
1/4 cup roma tomato, small diced
1. Place the chickpea flour, nutritional yeast, baking powder, garlic powder, black pepper and red pepper flakes in a medium bowl and whisk to combine.
2. Add the filtered water and the unchicken boullion and whisk together for several seconds.
3. Add the veggies and unchicken/water mixture to the dry ingredients. Whisk together until a medium-thick batter forms.
4. Place a medium sized saute pan over medium-low heat and allow the pan to heat. Spray pan with nonstick spray and pour the batter into the pan. Cook for 4-5 minutes, or until the top dries out and is able to be flipped over.
5. Flip pancake over and cook an additional 3-4 minutes.
Garnish with hummus, avocado and sriracha.