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:

  1. 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.
  2. Heat the Skillet: Place a non-stick skillet or griddle over medium heat and lightly coat it with non-stick cooking spray or oil.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble the Pancakes: Once the pancakes are cooked, transfer them to a serving plate. Top each pancake with a generous spoonful of sautéed veggies.
  7. 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.
  8. 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.