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Savory Chickpea Pancakes with Spiced Avocado Salsa
Kickstart your day with savory chickpea pancakes topped with spiced avocado salsa. A nutritious, protein-packed breakfast that's vegan and gluten-free.
Start your morning with a burst of flavor and nutrition with our savory chickpea pancakes topped with a spiced avocado salsa. These pancakes are not only delicious but also packed with plant-based protein and fiber, making them an ideal breakfast option for those who are health-conscious. The combination of chickpea flour, fresh herbs, and spices creates a unique pancake experience that will surely awaken your taste buds.
What makes this recipe stand out is its use of chickpea flour, which is naturally gluten-free and high in protein, perfect for those looking to maintain energy throughout the day. The spiced avocado salsa adds a creamy, tangy twist that complements the hearty pancakes, providing healthy fats and a dose of vitamins. Embrace this easy breakfast win that’s both satisfying and nourishing, setting a positive tone for the rest of your day.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Calories
480 kcal
per serving
Cuisine
Mexican
Kickstart your day with savory chickpea pancakes topped with spiced avocado salsa. A nutritious, protein-packed breakfast that's vegan and gluten-free.
Ingredients
- • chickpea flour: 1 cup
- • water: 3/4 cup
- • fresh spinach, chopped: 1/2 cup
- • fresh cilantro, chopped: 1/4 cup
- • ground cumin: 1 teaspoon
- • turmeric powder: 1/2 teaspoon
- • baking soda: 1/4 teaspoon
- • salt: 1/4 teaspoon
- • olive oil: 2 tablespoons
- • avocado, diced: 1 large
- • cherry tomatoes, quartered: 1/2 cup
- • lime juice: 1 tablespoon
- • red onion, finely chopped: 2 tablespoons
- • jalapeño, minced (optional): 1 small
- • salt and pepper to taste
Instructions
- 1 In a mixing bowl, whisk together chickpea flour, water, ground cumin, turmeric powder, baking soda, and salt until smooth and free of lumps.
- 2 Fold in the chopped spinach and cilantro until evenly distributed throughout the batter.
- 3 Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet, spreading it out to form a pancake. Cook for 3-4 minutes on each side until golden brown. Repeat with the remaining batter, adding more oil as needed.
- 4 While the pancakes are cooking, prepare the spiced avocado salsa. In a bowl, combine diced avocado, cherry tomatoes, lime juice, red onion, and jalapeño. Season with salt and pepper to taste.
- 5 Serve the chickpea pancakes hot, topped with a generous spoonful of spiced avocado salsa.
Serving Suggestions
- • These savory chickpea pancakes are perfect on their own but can be paired with a simple side salad of mixed greens for an added nutritional boost. For a refreshing beverage pairing, try a glass of freshly squeezed orange juice or a green smoothie to round out your breakfast with extra vitamins and antioxidants. To enhance the flavor profile, consider garnishing the pancakes with a sprinkle of nutritional yeast or a dollop of dairy-free yogurt for a creamy contrast. This breakfast is delightful for a weekend brunch or a quick weekday meal that keeps you full and energized.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through. The avocado salsa is best enjoyed fresh, but if you have leftovers, store them in a sealed container with a piece of lime to retain freshness, and consume within a day.
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