Chickpea Pancakes with Red Pepper Cream

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Ever craved salty things for breakfast? Well, this pancake recipe is the perfect twist! Try it at home and let me know your thoughts. xx

Ingredients Pancakes:

-1/4 CUP ONION FINELY CHOPPED

-1/2 CUP CHICKPEA FLOUR

-1/4 TSP BAKING POWDER

-1/2 to 3/4 CUP WATER

-SALT

-1 TBSP COCONUT OIL

Ingredients Cream:

-1/4 CUP CASHEW CREAM (PREPARE BEFORE HAND. 1 CUP OF OVERNIGHT SOAKED CASHEWS WITH 1.5 CUP OF WATER. ALL IN BLENDER FOR 30 SECONDS. FILTER WITH A NUT MILK BAG. **THE REASON WHY WE USE SO LITTLE WATER IS TO MAKE A CREAM. NOT MILK.)

-1/2 OF A RED PEPPER (DICED)

Toppings:

-1/2 CUP RED PEPPER JULIENNED (CUT IN THIN SLICES. SEE PHOTO)

-1 AVOCADO JULIENNED (CUT IN THIN SLICES. SEE PHOTO)

 

Pancakes Instructions:

Preheat a 10-inch skillet over medium heat.
In a blender, pour the chickpea flour, salt, pepper, baking powder, and water. Blend until everything becomes a cream. Not too pasty not too liquid. 
When the skillet is pre-heated, add a little coconut oil to prevent pancakes from sticking. With an ice cream scoop, pour in the measured batter and spread through the skillet creating a flat circle. Cook for about 4-5 minutes on one side (time depends on how hot your pan is) or until the pancake starts bubbling up. Flip it carefully and cook for another 4 minutes or until it turns lightly gold. This recipe will give you 3-5 small pancakes. 
Once all pancakes are ready, it's time to serve on a plate. See the photo for ideas. What we are pretty much trying to achieve is layers. Add 2 Avocado Juliennes and 2 Pepper Juliennes at the bottom and then place a pancake on top and continue to do so with the rest. Once you've finished, top with the pepper cream. You can also place some sunflower sprouts on top as decoration.

 

Cream Instructions:

Add the peppers and the cashew cream in a blender with a pinch of salt and pepper. Blend on high speed for 20-30 seconds and voila. Your cream/dressing is ready. 



Superfood Vegan Pancakes (Buckwheat or Amaranth Flour)

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This is a delicious and super easy to make recipe for those days you just feel like pampering yourself or your loved ones. :) 

You can use buckwheat flour or amaranth flour. Both taste yummy and are incredibly healthier than the regular pancake flours. (Click on links above to read about their health benefits). The only difference is that buckwheat will give you darker looking pancakes (almost black) and amaranth yellow looking pancakes with a sweeter taste.

Ingredients:

-1 ½ CUP BUCKWHEAT OR AMARANTH FLOUR

-1 BANANA

-1 ¾ CUP ALMOND MILK

-2 TBSP VANILLA

-SALT (pinch)

-STEVIA (pinch)

-1 TBSP COCONUT OIL

-1/4 CUP RASPBERRIES 

-1 to 2 TBSP CHIA SEEDS (this will be your substitution to "egg whites")

Toppings:

-AGAVE HONEY

-RASPBERRIES 

-BANANAS

-NUT MIX

-TOASTED COCONUTS....

In your blender combine the milk, vanilla, banana, raspberries, pinch of stevia, pinch of salt, chia seeds and flour. Your mix shouldn't be too dense or too liquid but right in the middle of both. If your mix is too liquid, add a little more chia seeds. If it's too dense, add a little more almond milk. 

Add 1/2 tbsp coconut oil to your pan and with an ice cream scoop (small measure) pour the mix on the pan. Try making your pancakes small and thin if you want to decorate the plate the way I did. Once the pancakes start bubbling up, you flip them. Once you're done with all your pancakes, add them in layers on top of your plate. Place some fruits underneath and on top of each pancake and top them with agave and superfoods. No rule on fruits and superfoods here! Go crazy!

***To caramelize your fruits (I chose raspberries and oranges), add 1-2 TBSPs agave honey or brown sugar to a sauce pan. High heat. Add your fruits & mix until the fruits absorb the honey or sugar and the rest evaporates. 1-2 minutes. Feel free to pour some of that fruity syrup on top of your pancakes as well.