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. 


Scrambled Tempeh

Who said vegan couldn't have it all? You crave those scrambled eggs for breakfast? Here's your healthier and cruelty-free option. Tempeh! (you can also use Tofu cut in squares or torn apart for this recipe. Your preference!)

Ingredients:

(Serves 1. 10-15 minutes)

-1/4 CUP TEMPEH (Take it out of the plastic bag and cut in 4 same size rectangles. You'll only use 1 of those 4 rectangles. This is for 1 person. Add ingredients accordingly to number of people you'll be cooking for.) 

-1/4 DICED ONIONS

-1/4 CUP DICED TOMATOES

-1 TBSP COCONUT OIL

-1 TSP CILANTRO CHIFFONADE  (= Cilantro cut in very thin slices.)

- 2 EZEKIEL TOASTS

-SALT & PEPPER

 

Instructions:

In a sauce pan, place 1 TBSP of Coconut Oil. Medium heat. Add onions. Once onions are a little toasted (light brown in color) add the tempeh BUT first tear the tempeh apart with your fingers like if you were making bread crumbs. That's how you'll add the tempeh to the pan. In little crumbs. Stir and scramble. Add tomatoes, pinch of salt and pepper. Stir again. Once everything is mixed together nicely and the tempeh consumes the flavor of the oil and onions, it's ready to serve. Place the scrambled tempeh on a plate with two toasted bread slices, and top tempeh with Cilantro chiffonade. Enjoy!

Moringa Smoothie Bowl

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Ingredients you'll need:

-1 BANANA

-1/4 CUP CASHEWS (SOAKED)

-1/2 CUP ALMOND MILK OR COCONUT MILK

-1/2 TSP MORINGA

-1/2 TSP DIATOMACEOUS EARTH

-1 TBSP RAW AGAVE HONEY

-1 SCOOP VEGAN PROTEIN OF CHOICE (BEST IF VANILLA OR NATURAL FLAVOR)

-1/2 TSP GOJI BERRIES (FOR CRUNCHINESS)

-1/2 TSP CACAO NIBS (FOR CRUNCHINESS)

-ICE

 

Toppings:

-BANANA

-NUTS OF CHOICE (ALMONDS, CASHEWS...)

-OATMEAL

-CACANO NIBS

-GOJI BERRIES

-CHIA SEEDS

-TOASTED COCONUT (MY FAVORITE BRAND IS "DANG")

-RAW AGAVE HONEY

 

Instructions:

(Serves 1. Less than 10 minutes)

This is the easiest, quickest, healthiest, kindest and yummiest recipe EVER guys!!! One of my weekly favorites and must haves!! 

Just place all ingredients (except for the ones labeled as toppings) in your blender (the blender I use is VITAMIX. All blenders do their job but this one was created with vegans in mind. From making hot soups to creamy smoothies. I know it's a bit expensive but it will be your greatest investment! Seriously. That blender is incredible!!) and blend at high speed for 30 seconds or until you see right (depends on blenders' blades). The consistency you are trying to achieve is creamy and frozen like a delicious ice cream. Remember, this recipe is a smoothie BOWL not a shake and in order for your toppings to remain on surface, your base has to be a little dense. If you need to, feel free to add more ice or another banana. Once your base is done, pour it into a nice bowl and add the toppings. Go crazy!! There's no rule for toppings. :p