Ingredients:
- 1 cup chickpea flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1 cup water
- Non-stick cooking spray or oil, for cooking
- Sautéed veggies of your choice (e.g., bell peppers, onions, mushrooms, spinach)
- Salsa, for topping
Instructions:
- Prepare the Batter: In a mixing bowl, combine chickpea flour, salt, garlic powder, and turmeric powder. Gradually pour in water while whisking continuously to create a smooth and runny batter. Set aside.
- Heat the Skillet: Place a non-stick skillet or griddle over medium heat and lightly coat it with non-stick cooking spray or oil.
- Cook the Pancakes: Pour 1/4 to 1/3 cup of the batter onto the hot skillet, spreading it out into a circular shape with the back of a spoon if needed. Cook for about 2 minutes, or until bubbles form on the surface and the edges start to set.
- Flip and Cook: Carefully flip the pancake using a spatula and cook for an additional 2 minutes on the other side, until both sides are golden brown and cooked through.
- Sauté Veggies: While the pancakes are cooking, prepare your favorite sautéed veggies. Heat a separate skillet over medium heat and add a drizzle of oil. Sauté diced bell peppers, onions, mushrooms, or any other veggies of your choice until tender and lightly browned.
- Assemble the Pancakes: Once the pancakes are cooked, transfer them to a serving plate. Top each pancake with a generous spoonful of sautéed veggies.
- Serve with Salsa: Finish off the dish by spooning salsa over the top of each pancake. You can use store-bought salsa or make your own with fresh tomatoes, onions, cilantro, lime juice, and spices.
- Enjoy: Serve the chickpea flour veggie pancakes with salsa immediately while warm. They make a delicious and nutritious breakfast, brunch, or light meal option.
Variations:
- Add additional spices to the batter for extra flavor, such as cumin, paprika, or chili powder.
- Experiment with different toppings, such as avocado slices, vegan cheese, or a dollop of yogurt.
- For a protein boost, add cooked beans or tofu to the sautéed veggies.
- Serve the pancakes with a side of salad greens or roasted potatoes for a more substantial meal.
Nutritional Information:
Note: Nutrition values are approximate and may vary depending on specific ingredients used.
- Serving Size: 1 pancake (without toppings)
- Calories: 80
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 13g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 5g
Tips:
- Make sure the skillet is hot before pouring the batter to ensure the pancakes cook evenly and develop a nice golden crust.
- Adjust the thickness of the batter by adding more or less water as needed. A thinner batter will result in thinner pancakes, while a thicker batter will yield thicker pancakes.
- Don’t overcrowd the skillet when cooking the pancakes. Cook them in batches if necessary to prevent them from sticking together.
- Get creative with your choice of sautéed veggies and salsa toppings to customize the flavor to your liking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or toaster oven for a quick and easy meal or snack.