Pump it up with Pancakes
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This recipe was inspired by my family’s very own recipe for “Cheelas” or Indian pancakes. It is traditionally made with lentils, rice, wheat flour, shallots and a good amount of spice. The version I created is grain-free, gluten-free and loaded with protein and vegetables.
These pancakes can be eaten during any time of the day but especially great for a family brunch or after a good workout.
Here’s how it is done –
It starts with sieving the garbanzo bean flour, adding the almond flour and simply mixing in the turmeric, cayenne pepper, salt and water. Whisk away till you get a lump-free batter! While that is resting, let’s chop onions, broccoli, chard and cilantro, all of which you will be adding to the pancake mix right before pouring them in to the griddle.
Let’s not forget sesame and pumpkin seeds for their nutty flavor and texture, not to mention the nutritional value that they add to this recipe.
Mix all the ingredients together and pour the batter on a well-seasoned griddle. Gently spread the batter and drizzle oil along the edges of the pancake. Cover and cook for a couple of minutes, flip it and cook for few more minutes. Repeat the process for more pancakes!
Here are the wonderful benefits that you get out of these gluten-free, grain-free savory pancakes –
- Fiber and Protein from Garbanzo bean flour
- Antioxidants from Almond flour
- Immunity-boosting nutrients from Broccoli
- Superfood powers from Swiss chard
- Mineral-rich values of Pumpkin and Sesame seeds
These pancakes are great to eat by themselves or you could have them with this amazing avocado kale herb chutney. I always love an opportunity to sneak in greens whenever possible. I hope that you enjoy these pancakes as much my family does. Let’s get started!
Pump It Up With Pancakes
Equipment
- Cast Iron Griddle
- Ladle
- Spatula
Ingredients
- ¼ cup Chickpea or Garbanzo Bean Flour sieved
- ¼ cup Almond Flour
- ⅛ tsp Cayenne Pepper
- ½ tsp Sea salt
- ⅛ tsp turmeric
- ½ cup + 1 tbsp water
- ¼ cup Onions finely chopped
- ¼ cup Broccoli finely chopped
- ½ cup Swiss chard finely chopped
- 2 sprigs Cilantro chopped
- 2 tsp White Sesame Seeds
- 1 tbsp Pumpkin Seeds
- 1.5 tbsp Avocado oil for the edges
Instructions
- In a mixing bowl, combine chickpea flour, almond flour, salt, cayenne pepper and turmeric and mix together.
- Add water and whisk everything to get a lump free batter.
- Rest the batter for 30 minutes.
- Meanwhile, prepare the onions, broccoli, Swiss chard and cilantro. Add them to the batter, along with sesame seeds and pumpkin seeds, right before making the pancakes.
- Heat a griddle on a medium setting. Keep a cover ready.
- When the griddle is ready, pour the batter using a ladle.
- Gently spread the batter around 6 inches, about the size of a mini pizza.
- Drizzle 1 teaspoon of avocado oil along the edge of the pancake,
- Cover the griddle with any lid and let the pancake cook in the steam, roughly for about 2-3 minutes. Ensure not to scorch the pancake.
- Open the cover and flip the pancake. Cook for about 1-2 minutes.
- The pancake is ready to eat now.
Notes
- I recommend a cast iron griddle for some extra iron. Always wipe the griddle clean between making pancakes as it helps the griddle maintain its non-stick property.
- I also insist that all prep be done the previous day if you are looking to eat the pancakes for breakfast.
- It is important to add the vegetables and seeds only when you are ready to make the pancake. Otherwise, they tend to wilt and make the batter runny if added ahead.
- For a nut free option, use sunflower seed flour in place of the almond flour. To make it yourself, grind sunflower seeds into a fine powder and sieve.
- You can use other vegetables of your choice to make the pancakes. Chopped spinach and green onions are great options.
- You can double the quantity easily by doubling the ingredients.
- The pancakes taste delicious cold too.
- The batter will store for two days.