chickpea pancakes

Chickpea Flour Pancakes with Chipotle Lime Cashew Cream

My favorite breakfast before I went vegan was scrambled eggs with avocado and salsa. My college library had a cafe that made this in burrito form, and they were my go-to study food. I’d grab one for lunch and have lots of energy to sit down and write a big paper. I started to make these burritos at home all the time, and have definitely missed this breakfast since going vegan. Tofu scrambles are a typical vegan substitute, but what about those of us who avoid soy products? The answer: chickpea flour!

When I heard about the concept of chickpeas as a substitute for scrambled eggs, I was ecstatic. They’re soy free and packed with protein to keep me full and energized all morning. I really wanted to recreate my favorite breakfast burrito, so I began experimenting with different kinds of chickpea scrambles, hoping to get something resembling scrambled eggs.

Surprisingly my end result was a savory chickpea flour pancake–definitely not what I originally expected to make! It’s so good though, and I don’t even miss the burrito. I absolutely love this breakfast recipe, and the pancakes take only a few minutes to whip up in the morning. I can make a batch of the chipotle lime cashew cream to use throughout the week, and it adds a great flavor to this whole dish. If you’re not a huge fan of spicy peppers, try the pancakes with my Avocado Lime sauce!

INGREDIENTS FOR THE PANCAKES
  • 1/2 cup chickpea flour
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp each of garlic powder, onion powder, turmeric, paprika, and sea salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
INGREDIENTS FOR THE CASHEW CREAM
  • 1/2 cup cashews, soaked in water for one hour
  • 5 tbsp water
  • 1/4 tsp chipotle powder
  • 1 garlic clove
  • 1/4 tsp paprika
  • 2 tsp lime juice
INSTRUCTIONS
  1. Whisk all the ingredients for the pancakes together in a bowl. Let sit for 5 minutes.
  2. Add all the ingredients for the chipotle lime cashew cream into a blender. Process until smooth, then pour into a bowl and set aside.
  3. Heat up a griddle and coat with olive oil. Pour 2-3 tbsp of batter onto the griddle to form a pancake. Let it cook for 2 minutes or until the edges brown and then flip over and cook for another minute.
  4. Serve with avocado, salsa, and chipotle lime cashew cream.
NOTES

Yields about 6 pancakes.

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Gluten Free Pop Tarts

Your favorite childhood breakfast food (let’s be honest, you totally ate them in college too), but without the food dyes, sugar, gluten, and dairy. Warm them up in the morning, afternoon, or for your midnight snack.

Ingredients:

1 batch of my Gluten Free Pie Dough–this will make 4 pop tarts

4 tbsp of your favorite jam. (I went with strawberry and blackberry.)

2 tbsp cornstarch or potato starch

Maple glaze: 2 tbsp almond milk + 2 tbsp maple syrup

Directions:

Preheat oven to 350F. Roll out the pie dough as thin as possible without tearing it, and cut into 3×4 in rectangles (you should have about 8 rectangles). Mix jam and starch together in a small bowl, and spoon into the center of half the rectangles, leaving a small border on all sides.IMG_0042

Mix almond milk and maple syrup in another small bowl and using a pastry brush, dab around the border of the jam on the dough.

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Take the rectangles that do not have any jam and place one on top of each of the rectangles without jam, and press on all sides with a fork so you get a lined pattern around the top of the pop tart.

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Brush the entire top of each finished pop tart with the almond-maple glaze.

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Bake for 20 minutes at 350F.

 

Blueberry Smoothie

This smoothie is delicious and great for breakfast! It’s got tons of protein, antioxidants, and potassium to start your day.  The little umbrella is optional, but you can pretend you’re on the beach as it starts getting colder.

Ingredients: 1 cup frozen blueberries, 1/2 cup plain cashews, 1 banana, 1/2-1 cup unsweetened or vanilla almond milk–more almond milk for a thinner smoothie

Chickpea Breakfast Scramble Burrito

My favorite breakfast used to be eggs with avocado and salsa, and this recipe is absolutely perfect as a substitute. It’s full of protein, filling, and easy to transport for busy mornings if you want to make it the night before. Just wrap it in foil, refrigerate, and heat it in the morning before you’re ready to eat.

I made the chickpea scramble using this amazing recipe from Fettle Vegan, and added in some chopped spinach as well. I put the chickpea scramble, avocado slices, and salsa in a brown rice wrap and had a big breakfast burrito. YAY.