Sunday, March 23, 2014

Savory Chickpea Pancake

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

Serves: 1

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.



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