When I first became vegan, I gravitated toward sweet breakfasts, partly because there were fewer savory recipes online at the time. However, as I experimented in the kitchen, I discovered ingredients that could be easily incorporated into savory plant-based breakfasts, including chickpea flour. Its amazing in so many dishes, but one of my favorites is savory pancakes. Theyre simple and versatile, so after making this recipe as written, try it again with other ingredients. Have fun by folding in up to cup of chopped veggies, or play around with various herbs to replace the green onions.(Related: Mini Bilinis With Smoked Tomato are the Perfect Bite-Sized Appetizers)
Crispy Chickpea Pancakes with Avocado and Salsa
4 servings
Ingredients
Pancake batter
- 1 cup chickpea flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp sambal oelek or sriracha, optional
- tsp sea salt
- Black pepper, to taste
- 3 Tbsp nutritional yeast
- 4 green onions, sliced (white and green parts), or cup chopped fresh herbs
- 2 tsp extra virgin olive oil
Toppings
- Salsa
- Sliced avocado
- Chili flakes, optional
- Sliced green onions, optional
Directions
- In a large bowl, whisk together the chickpea flour, water, garlic powder, sambal oelek, salt, and pepper. Add the nutritional yeast and sliced green onions and stir. Let sit for 15 minutes. Preheat the oven to 200F. Line a baking sheet with parchment paper or a silicone mat. Preheat a 9-inch nonstick frying pan or cast-iron skillet over medium-high heat.
- Use a silicone brush to evenly brush the skillet with teaspoon of olive oil. Give the batter a stir, then pour about cup of it into the skillet and swirl the pan to spread the mixture fairly evenly. Cook for 3 minutes or until the edges have browned up and the bottom of the pancake is brown in color. Flip and cook for another 1 to 2 minutes, until lightly browned. Transfer to the prepared baking sheet and put in the oven to keep warm.
- Reduce the stove heat to medium and repeat the process with the remaining batter, greasing the pan with teaspoon of olive oil each time. Enjoy with the salsa, sliced avocado, chili flakes, and more green onions, if desired.
Excerpted from Savoring by Murielle Banackissa. Copyright 2024 Murielle Banackissa. Photographs by Murielle Banackissa. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: A Carrot Cake-Flavoured Breakfast Cookie Thats Surprisingly Healthy
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