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Savory Chickpea Pancake with Avocado-Salsa Topping: A Protein-Packed Breakfast Boost
Start your day with a savory chickpea pancake topped with avocado-salsa. Packed with protein and fresh veggies, this easy breakfast is a true winner!
Begin your morning with a burst of flavor and nutrition with our Savory Chickpea Pancake topped with Avocado-Salsa. This unique breakfast combines the wholesome goodness of chickpea flour with the fresh, zesty notes of avocado and salsa, offering an energizing start to your day. Chickpea flour is not only gluten-free but also rich in protein and fiber, making it an excellent choice for a satisfying breakfast that will keep you full and focused.
What sets this recipe apart is its creative use of plant-based ingredients to deliver both taste and nutrition in an effortless package. The chickpea pancake is light and fluffy yet hearty enough to sustain your energy levels, while the avocado-salsa topping adds a refreshing contrast with healthy fats and vibrant flavors. Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch option, this dish is sure to impress with minimal effort and maximum impact.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2
Calories
450 kcal
per serving
Cuisine
Mexican
Start your day with a savory chickpea pancake topped with avocado-salsa. Packed with protein and fresh veggies, this easy breakfast is a true winner!
Ingredients
- • chickpea flour (besan): 1 cup
- • water: 3/4 cup
- • ground cumin: 1/2 teaspoon
- • salt: 1/4 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 1 tablespoon
- • ripe avocado: 1, diced
- • cherry tomatoes: 1/2 cup, quartered
- • red onion: 1/4 cup, finely chopped
- • lime juice: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • jalapeño: 1 small, seeded and minced (optional)
- • mixed greens: 1 cup, for serving
Instructions
- 1 In a mixing bowl, combine the chickpea flour, water, ground cumin, salt, and black pepper. Whisk until the batter is smooth and free of lumps. Let it rest for 5 minutes to thicken slightly.
- 2 Meanwhile, prepare the avocado-salsa topping. In a small bowl, combine the diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and jalapeño (if using). Mix gently to combine and set aside.
- 3 Heat a non-stick skillet over medium heat and add half of the olive oil. Once the oil is hot, pour half of the chickpea batter into the skillet, spreading it evenly to form a pancake about 6 inches in diameter. Cook for 3-4 minutes, or until the edges start to lift and the bottom is golden brown.
- 4 Carefully flip the pancake and cook for another 2-3 minutes on the other side until cooked through. Remove from the skillet and repeat with the remaining batter.
- 5 Serve each chickpea pancake topped with a generous amount of avocado-salsa and a side of mixed greens. Enjoy immediately for maximum freshness and flavor.
Serving Suggestions
- • For added crunch, you can serve these savory pancakes with a sprinkle of toasted pumpkin seeds or nuts. A side of mixed greens dressed lightly with lemon juice and olive oil complements the dish beautifully, adding a refreshing contrast to the warm pancake. Pair this meal with a hot cup of herbal tea or a refreshing green smoothie to complete your breakfast experience.
Storage Tips
While these pancakes are best enjoyed fresh, you can store the chickpea batter in an airtight container in the refrigerator for up to 24 hours. The avocado-salsa topping is best prepared fresh, but you can store any leftovers in a covered container in the fridge for up to one day. To reheat the pancakes, warm them gently in a non-stick skillet over low heat.
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