There’s nothing quite like eating pancakes for dinner while binge-watching your favorite show, and we’ve got the perfect recipe just for you. Luise Vindahl, founder of Green Kitchen Stories, came up with delicious green vegan chickpea pancakes and you can make them in no time.
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.
- 100 g (1 cup) chickpea flour (besan)
- 300 ml (1 cup + 3 tbsp) water
- 1 pinch salt
- 2 handfuls fresh herbs (parsley and basil)
- 2 avocado
- 2 tbsp pesto
- mâche lettuce or baby spinach
- cherry tomatoes, chopped
- Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs).
- Leave to rest for about 1 hour (or up to 48 hours in a sealed jar in the fridge).
- 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.
- Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake.
- Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.
- Divide the avocado and discard the stone. Mash the flesh with a fork.
- Add avocado on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes and fold it like an omelet.