An incredible option for a high-protein breakfast. Double or triple the recipe and freeze them to have a delicious breakfast on hand in a matter of minutes.Remember that chickpeas provide protein and fiber, and a savory breakfast will always be better than a sweet one.
Ingredients
200 g chickpea flour (find it here)
200-250 g water
1 bunch of chopped scallions
1/2 bunch of chopped fresh cilantro
1 tsp toasted and ground cumin and coriander seeds
1 tsp garlic powder (find it here)
Salt
Directions
Step 1
In a bowl, sift the chickpea flour and add the ground seeds, garlic powder, and salt.
Step 2
Add the water. The amount of water varies, as I prefer that you choose the consistency you like best. If you add the same amount of water as chickpea flour, your dough will be thicker, and your pancakes will be taller and firmer. If you add more water, your pancakes will be thinner and more crepe-like. Both versions are incredibly delicious.
Step 3
Use a wire whisk to mix the batter well.
Step 4
Add the chopped cilantro and scallions. You can also add a chopped chili if you like a spicy touch. Mix well with a spatula.
Step 5
Heat a frying pan and add a splash of extra virgin olive oil. Pour in your batter and spread it to shape it into a pancake.
Step 6
Cook on both sides until golden.
Step 7
For serving, I made a simple salad with shallots, cilantro, lime juice, apple cider vinegar, extra virgin olive oil, salt, chili flakes, and toasted, ground coriander and cumin.
Step 8
For serving, I made a simple salad with shallots, cilantro, lime juice, apple cider vinegar, extra virgin olive oil, salt, chili flakes, and toasted, ground coriander and cumin.
Step by Step Video
