Chickpea Oat Pancakes
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
240 ml milk | soy, oat or cashew
120 g rolled oats
½ tbsp olive oil for frying
½ tbsp baking powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp salt
Optional Garnish:
200 g plain yogurt | soy, oat or cashew
⅛ tsp ground black pepper
US
8 oz ~ 1 can cooked chickpeas
1 cup milk | soy, oat or cashew
4 oz ~ 1 ¼ cup rolled oats
½ tbsp olive oil for frying
½ tbsp baking powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp salt
Optional Garnish:
7 oz plain yogurt | soy, oat or cashew
⅛ tsp ground black pepper
MAKES2 portions / 4 pancakes
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Drain chickpeas. Add drained chickpeas, tofu, milk, oats, baking powder, onion powder, garlic powder and salt to a blender (large cup).
2Blend until smooth ~ 1 minute.
3Preheat a non-stick frying pan. Set heat to low (induction #4). Brush or spray with oil and scoop ¼ of the batter into the pan. Close the pan with a lid and cook the pancake for 2 minutes.
4Flip it over and cook, covered, for another 2 minutes. Repeat with the rest of the batter.
5Add pancakes to plates.
6Top with yogurt.
7Garnish with spring onions and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions / 4 pancakes
490 Calories per portion
21g protein
70g carbohydrates
14g fiber
14g fat
490 Calories per portion
21g protein
70g carbohydrates
14g fiber
14g fat
High in Vitamins B1, B5, B6, Folate
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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