Leading dietitian Susie Burrell says pancakes are an easy, versatile meal that can be as healthy or as indulgent as you like.
“Pancakes really are a fantastic way to use up ingredients and are super easy and quick to whip up when you’re facing hungry kids,” she says.
“To keep pancakes healthy, focus on including fresh and natural ingredients like nut spreads, fruit, vegetables and herbs and reduce the use of sugars and artificial sweeteners.”
This delicious vegan recipe is by Faith at The Conscientious Eater.
Ingredients (serves 4 | makes 8 pancakes)
- 1 cup water
- 1 medium-packed cup coriander
- 1 medium-packed cup parsley
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 2 cups chickpea flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp chopped onion
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
- Lemon Tahini Dressing:
- 3 tbsp Mayver’s Tahini
- 1 cup fresh basil or herb or choice
- The juice of 1 lemon
- 1 tsp sweetener of choice (Eg honey/maple/coconut sugar/stevia )
Method
- In a blender, blend the water, coriander, parsley, cumin and sea salt until smooth.
- Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Add in the chopped onion, minced garlic and herby liquid mixture. Lastly add in the apple cider vinegar. Stir until combined.
- Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.
- Serve warm with sautéed mushrooms, fresh tomato, hummus and the lemon tahini dressing!
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