Hello, friends! How’s 2018 treating you so far? Time is flying here and I’m thrilled to say this is my first month as a full time food blogger, I’ve finally given up the day job! It’s been a hot minute since I updated the blog, but I’m back with a simple, delicious savoury recipe for you. Perfect for anybody who is trying Veganuary or having a bit of a health kick, it’s free of any animal products, gluten or sugar and packed with protein. Although sweet breakfasts are usually my favourite, I’m in a savoury mood after all the chocolate, meringue and cake I got through in December.
These pancakes are made with chickpea flour, which is naturally gluten free, full of protein, super delicious and usually pretty cheap compared to other gluten free flours. I find it in the world food aisle at my local supermarket or Indian food grocer. Chickpea flour does taste of chickpeas (no surprise there) so I prefer it for savoury recipes. Topping these with more chickpeas was a no brainer for me, really, can you ever use too many chickpeas in a recipe? I’m yet to find out. These are smoky roasted chickpeas (the best type of chickpea)… invest in that smoked paprika if you haven’t already! The perfect partners for the roasted chickpeas had to be avocado and garlic cashew cream, for that lush smoky and creamy combination.
These are so tasty and could easily be made into a couple of big pancakes rather than mini ones, you could even fold them over and stuff them like an omelette. I’ve been making the batter in advance, transferring it to a jar in the fridge and using it throughout the week for a quick hearty breakfast. Chilling the batter for a bit helps it to thicken, so be sure to do that as per the recipe.
I hope you get to this recipe, it could easily be adapted to your tastes by adding different spices to the pancake batter. Chilli flakes in the pancakes is my latest obsession and I highly recommend that for a little January pick me up! If you have a small skillet, try making a thicker pancake and you’ve got a mini vegan omelette!
Enjoy those chickpeas my friends and please let me know if you try one of my recipes, it makes my day! You can leave me a comment below, or take a snap, post it on Instagram and tag me in the picture using at @bos.kitchen or #boskitchen.
- ½ cup chickpea flour
- ¼ tsp baking powder
- Generous pinch of salt and pepper
- ¾ cup water
- 1 avocado
- small handful of thyme
- 1 tin of chickpeas
- 1 tsp cumin
- ½ tsp coriander
- 2 tsp smoked paprika
- 3 tbsp olive oil
- ¼ tsp salt
- Pinch of pepper
- ½ cup cashews, soaked overnight
- ¾ cup filtered water
- 1 lemon, juiced
- ½ tsp garlic powder
- Make pancakes by adding all dry ingredients together in a bowl and mixing well with a fork to break up any lumps. Pour in the water slowly, mixing to a thick batter. It should be thick but easily pourable. You may need to use a little more water, depending on your flour. Set aside to chill in the fridge while you make chickpeas.
- Preheat oven to 180•c. Drain chickpeas and add to a small mixing bowl with spices, oil and salt and pepper. Stir to coat evenly then transfer to a small roasting tray. Bake for 15-20 minutes until golden.
- To make garlic cashew sauce, add soaked, drained cashews to a food processor with all other ingredients. Blend until really smooth and creamy.
- Preheat a non stick skillet or frying pan to a medium/hot heat and pour in 2 tbsp of batter per pancake. Cook until bubbles appear, flip and repeat on the other side. Keep pancakes warm in the oven with the chickpeas until ready to assemble.
- Layer up pancakes with fresh avocado, roasted chickpeas, fresh thyme and garlic cashew cream.