This delicious treat is Zapatka’s go-to Sunday breakfast option. She enjoys variating her recipes and constantly trying new things. Judging by the photos on her Instagram, she really transformed pancake-making into an art form.

Her flawless arrangements look so good we almost feel bad eating them, but there’s still something irresistible about their fluffy structure and delicious toppings. Bianca Zapatka mostly enjoys experimenting with raspberries and blueberries, but other fruits can also make a delicious addition to her recipes.

When it comes to vegan options, Zapatka mostly opts for gluten-free flour and non-dairy milk – preferably almond and soy milk. She also came up with the perfect substitute for eggs – mashed bananas, which can serve as a natural softener and it makes pancakes softer along the way.

The post Bianca Zapatka: The Queen of Vegan Pancakes appeared first on yourdailysportfix.com.

Vindahl shared instructions on her blog and explained what sets these pancakes apart. She ditched eggs and only used chickpea flour and water to come up with this vegan and gluten-free recipe. You can replicate the vibrant green color by adding herbs to the mix.

She used mashed avocado, pesto, red cabbage sauerkraut, lettuce, and tomato as a filling because she just happened to have them in a fridge, but the options are pretty much limitless.

Ingredients

Pancakes

• 100 g (1 cup) chickpea flour (besan)
• 300 ml (1 cup + 3 tbsp) water
• 1 pinch salt
• 2 handfuls fresh herbs (parsley and basil)

Filling

• 2 avocado
• 2 tbsp pesto
• mâche lettuce or baby spinach
• sauerkraut
• cherry tomatoes, chopped

Instructions

1. Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs).
2. Leave to rest for about 1 hour (or up to 48 hours in a sealed jar in the fridge).
3. Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter and tilt the pan around to make sure it’s evenly distributed.
4. Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake.
5. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.
6. Divide the avocado and discard the stone. Mash the flesh with a fork.
7. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes and fold it like an omelet.

The post Vegan Chickpea Pancakes: A Quick and Delicious Dinner Option appeared first on yourdailysportfix.com.

This delicious treat is Zapatka’s go-to Sunday breakfast option. She enjoys variating her recipes and constantly trying new things. Judging by the photos on her Instagram, she really transformed pancake-making into an art form.

Her flawless arrangements look so good we almost feel bad eating them, but there’s still something irresistible about their fluffy structure and delicious toppings. Bianca Zapatka mostly enjoys experimenting with raspberries and blueberries, but other fruits can also make a delicious addition to her recipes.

When it comes to vegan options, Zapatka mostly opts for gluten-free flour and non-dairy milk – preferably almond and soy milk. She also came up with the perfect substitute for eggs – mashed bananas, which can serve as a natural softener and it makes pancakes softer along the way.

The post Bianca Zapatka: The Queen of Vegan Pancakes appeared first on yourdailysportfix.com.

Vindahl shared instructions on her blog and explained what sets these pancakes apart. She ditched eggs and only used chickpea flour and water to come up with this vegan and gluten-free recipe. You can replicate the vibrant green color by adding herbs to the mix.

She used mashed avocado, pesto, red cabbage sauerkraut, lettuce, and tomato as a filling because she just happened to have them in a fridge, but the options are pretty much limitless.

Ingredients

Pancakes

• 100 g (1 cup) chickpea flour (besan)
• 300 ml (1 cup + 3 tbsp) water
• 1 pinch salt
• 2 handfuls fresh herbs (parsley and basil)

Filling

• 2 avocado
• 2 tbsp pesto
• mâche lettuce or baby spinach
• sauerkraut
• cherry tomatoes, chopped

Instructions

1. Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs).
2. Leave to rest for about 1 hour (or up to 48 hours in a sealed jar in the fridge).
3. Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter and tilt the pan around to make sure it’s evenly distributed.
4. Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake.
5. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.
6. Divide the avocado and discard the stone. Mash the flesh with a fork.
7. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes and fold it like an omelet.

The post Vegan Chickpea Pancakes: A Quick and Delicious Dinner Option appeared first on yourdailysportfix.com.