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Flavors of Nutrition

Pump It Up With Pancakes

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Servings: 2
Course: Breakfast, Main Course
Ingredients Equipment Method Notes

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

Equipment

  • Cast Iron Griddle
  • Ladle
  • Spatula

Method
 

  1. In a mixing bowl, combine chickpea flour, almond flour, salt, cayenne pepper and turmeric and mix together.
  2. Add water and whisk everything to get a lump free batter.
  3. Rest the batter for 30 minutes.
  4. 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.
  5. Heat a griddle on a medium setting. Keep a cover ready.
  6. When the griddle is ready, pour the batter using a ladle.
  7. Gently spread the batter around 6 inches, about the size of a mini pizza.
  8. Drizzle 1 teaspoon of avocado oil along the edge of the pancake,
  9. 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.
  10. Open the cover and flip the pancake. Cook for about 1-2 minutes.
  11. 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.