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March 21, 2017
Author: Lily Mazzarella
Behold the savory pancake: made with protein and fiber-rich chickpea flour, these pancakes are delicious topped avocado slices, Dandelion-Pistachio Pesto, or Herb and Chive Cashew Cheese. Kids love them, too—and you can hide veggies inside!
2/3 c + 1 tbsp chickpea flour (Bob’s Red Mill or Liv Organics sprouted are good choices)
2/3 c water
1/2 c shredded zucchini
1-2 tbsp thinly sliced green onion or chives
1/2 tsp lemon juice or apple cider vinegar
1/4 heaped tsp baking soda
1/2 tsp ground cumin
1/4-1/2 tsp turmeric powder
1/2 tsp salt (more to taste)
Coconut oil for cooking/baking
Combine dry and wet ingredients separately, and then add wet to dry, and stir until mixed. Allow to stand for 15 + minutes on the counter (the vinegar or lemon juice needs to react with the baking soda)
Heat a heavy frying pan, griddle, or cast iron pan on the stove and melt 1 tbsp of coconut oil. Using a 1/4 c measure, spoon batter onto the hot surface. Work in batches until they are done—makes 5 pancakes.
I also make these in the oven as little flatbreads—they’re just as delicious and you don’t have to worry about burning them! For this method, preheat the oven to 4250 F, and grease a baking pan with coconut oil. Cook for 15 minutes or until done.
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