Skip to main content

Chickpea pancake

Um, I didn't even TRY to make it round. Who needs round pancakes. Yeah.

I'm pretty excited to have discovered Oh She Glows, and I intend to try several more of her recipes in the near future. This one is my latest effort in finding more protein-filled breakfasts that don't involve eggs.

I've made chickpea-based breakfasts only in the context of Indian food before, and it was really hard to resist throwing some turmeric and cumin in the batter, but I was determined to try something new. I did cave at the end when I served it with yogurt and Indian mango pickle, but it just seemed like the best option at the time. And it was indeed delicious.

We enjoyed these quite a bit, and they're SO versatile. I will definitely be experimenting with different flavors in the batter, different toppings, and maybe even a different cooking method (muffins?) so I can easily pre-make and freeze a big batch for weekday breakfasts.

The batter gets frothy if you let it sit for a few minutes.

Still round, pre-flipping. I recommend small pancakes and lots of cooking spray if you care about appearances in the final product.


The Recipe:
1/2 onion, chopped
1/2 c red bell pepper, chopped
1/4 tsp red pepper flakes
1 c chickpea flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp baking powder
1 c water
Avocado, plain yogurt, Indian pickle, or your choice of toppings
  • Saute onion and bell pepper over high heat in olive oil until browned and softened. In the last minute, add red pepper flakes and a pinch of salt and pepper.
  • Mix chickpea flour, garlic powder, salt, pepper, baking powder, and water. Whisk well to start the frothing process, and let it sit for at least 15 minutes.
  • Mix vegetables into batter.
  • Spray pan with cooking oil, bring to medium heat, and pour a small amount of batter into pan. When the pancakes becomes solid (2-4 minutes), flip to second side and cook 1 additional minute.
  • Serve with toppings.

The Verdict:
Overall grade: B+
Overall reason: Flavor was pretty mild in this variation, but the possibilities are endless...
Time to prepare: 30 minutes
Husband quote: 
(after watching me move the food around on the plate to try to get a decent photo)
Me: "Which one do you want?"
Him: "Um, I guess the one you had your fingers all over. Thanks."
Me: "I had my fingers all over both of them. I always touch your food before serving it to you."
Him: "I always have my fingers all over your FACE. While you sleep."




Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more