These are not only extremely delicious and filling, these pancakes are gluten free & vegan.
They are delicious served up with sweet and/or savoury toppings.
The picture I am showcasing here is what I enjoyed for lunch, something light and quick, topped with avocado, tomatoes, fresh mint & coriander leaves with a drizzle of olive oil, lemon juice & sea salt dressing. Too good!
Here’s how to make your very own stack, most enjoyable at the end of a long day and brings a smile to everyone around the table 🙂
Makes 2 medium sized pancakes (so double/treble etc. to suit the number of pancakes you desire)
- 1/4 cup finely chopped red pepper
- 1/2 cup chickpea flour
- 1/4 teaspoon smoked paprika powder
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- pinch red pepper flakes (optional)
- 1/2 cup + 2 tablespoons water
- Prepare the vegetables and set aside.
- Preheat a 10-inch frying pan over medium heat.
- In a small bowl, whisk together the chickpea flour, smoked paprika powder, salt, pepper, baking powder, and optional red pepper flakes.
- Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
- Stir in the chopped vegetables (you can use whatever variety of veggies you love so be experimental)
- When the frying pan is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
- Pour on half of the batter (as this mixture makes 2 medium sized pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge and reheated in a frying pan. Eat within 3 days of making the pancakes.
** Savoury topping suggestions: avocado, hummus, tofu scramble, veggie chilli, beans, mushrooms, fresh salad vegetables, vegan cheese, spinach
** Sweet topping suggestions: banana, berries, maple syrup, vegan whipped cream/ice-cream