Chickpea Pancakes

These may not look like much, but they were a hearty, tasty, healthy dinner. The chickpea flour actually lends a nutty, complex flavor to leave these pancakes tantalizingly delicious. They are springy in texture, too, reminiscent of Ethiopian injera, but the protein-packed flour leaves you satisfied with very few. In this case, they are neatly complemented by savory, flavor-intense tomato basil paste and always delicious fresh avocado. However you could easily substitute your own toppings.

Best of all, these pancakes came together in just a few minutes, making weeknight prep a cinch. Since they also automatically allow for customization, this meal is also great for picky eaters! So what are you waiting for?!?

Time: 20 min prep + 4 hr chilling



Chickpea Pancakes
Ingredients:
2 c chickpea flour
2 3/4 c water
3 tbsp olive oil
1/4 tsp black pepper
1/2 c tomato basil paste (like this one)
2 avocado, diced

Combine the chickpea flour, water, 2 tbsp olive oil, and black pepper. Whisk until well combined. Cover and set aside to chill in the fridge for 4 hours or overnight.

When the batter is ready, get a fry pan heating over medium heat. Add 1 tsp olive oil, swirling to coat. Pour in just enough batter to cover the bottom of the pan. Cook for 2-3 minutes, carefully flip, and cook for another 2 minutes. Remove from pan and set on a plate. Repeat with remaining pancakes, adding rest of oil as needed (likely every other pancake).

Spread the paste evenly over the pancakes and top with diced avocado. Enjoy!