Effortnesslessly: Savory Veggie Pancakes

Guilt-free savory pancakes! Only the healthy stuff, but still delicious. We will use garbanzo beans flour instead of the regular flour.

Blog's Category: Healthy, Perfect Breakfast, Vegan, Vegetarian

At this point of life it is one of my favorite breakfast. The beauty of this recipe is that you can use whatever vegetables you have on hand and amount of it is very approximate. You don't need eggs and you don't need dairy - chick pea flour will bind your veggies together without it :)

You will need just one special ingredient - garbanzo bean flour. You can easily find it in Whole Foods or other similar grocery store. If you have Indian/Asian grocery store around, look for besan flour, it's practically the same thing. You can replace garbanzo bean flour with regular flour, but then pancakes won't hold nicely until you add an egg and that will be completely another animal. I would encourage you to get garbanzo bean flour. It is worth the hassle because all of the health benefits of this flour - more proteins and nutrition in general, less calories than in regular flour, less effect on blood sugar, packed with fiber.

Notes

- I used besan flour that I've got in my local Indian grocery. Besan flour is a flour made of brown chick peas. It's not exactly the same as garbanzo bean flour or chick pea flour which are the same thing. Although for this recipe you can use any subtype of garbanzo bean flour you'll find - garbanzo bean (chick pea) flour or besan.

- Pancakes will keep in a fridge for a few days. I recommend reheating leftovers in a toaster-oven to regain that nice crispy edge.

- Your pancakes will be delicious on its own, but to take it to another level serve them with your favorite dip. Here is some suggestions - Trader Joe's Vegan Kale Pesto, thinned with some water. For a hot kick serve with Spiracha sauce. For another fail-proof dip mix half-cup of mayo with one teaspoon of sriracha, minced garlic, tiny splash of sesame oil and tablespoon of water.

Savory Veggie Pancakes

1 medium sweet potato, peeled, steamed until fully cooked, then mashed
2 cups chick pea flour (aka garbanzo beans flour)
1 tsp salt
1 tsp baking powder
2 tsp turmeric powder
1.5 cup water
2 cups finely chopped broccoli
1 large carrot, peeled and grated
1/2 cup chopped cilantro
1/2 cup finely chopped parsley
1 tbs or less oil for frying (I used avocado oil)

- In a large bowl, mix together chick pea flour, salt, baking powder and turmeric. Add water gradually and whisk until smooth.

- Add mashed potato to the batter and mix well. Add remaining ingredients, stir.

- Spoon batter onto hot lightly oiled skillet. Use spoon to form neat patties. Cook on both sides on a medium low heat until golden brown.

- Enjoy!

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IN PICTURES

I like to steam potato but you can boil it until it completely soft.

There is one igredient here in a picture that I didn't include in an actual recipe. It's fresh turmeric, finely minced, on a right. This is completely optional. It just happened I have it on hand this time. Fresh turmeric doesn't have such a pronounced taste and flavor as dry one.