This has been my new fave breakfast (or anytime of day meal) lately and so I’m super excited to finally share a recipe for it! It’s a 2 ingredient (more or less) chickpea flour pancake topped with avocado, sautéed onion, kale, and Alchemy Taste black lava sea salt (seriously life changing high mineral content sea salt)!
In all honesty, I can’t believe it took me this long to make a chickpea flour pancake, as I’ve been wanting to for years! It truly blew my mind how hearty, nourishing, and delicious it is! The cool part about this meal is that in 1/2 a cup of chickpea flour there is 20% of your daily fibre and 10g of protein, yet it doesn’t taste like you’re eating a bean what so ever!
(Makes 2 large pancakes, but serves just 1 in my opinion!)
– 1/2 cup + 1 Tbsp. Chickpea flour (aka garbanzo flour)
– A pinch of sea salt
– 1/8 tsp. baking powder
– Optional: 1/8 tsp garlic powder and/ or 1 Tbsp nutritional yeast
– 3/4 cup water
– 1/3 of an avocado, sliced
– 1/2 a small onion, finely chopped
– 2-3 stalks of kale, de-stemmed and finely chopped
– Fried egg or scrambled tofu
– Finely chop onion and kale
– Add onion to a pre-heated and oil pan (cast iron preferably), allow to sauté on medium heat for 5 or so minutes (or until lightly browned)
– Add the kale to the onion pan and sauté for another 2-3 minutes
– Remove from pan and set aside
– In the mean time, while your onions and kale are sautéing, place all dry ingredients for the pancakes into a bowl and mix
– Next, add the water and mix again super well until there are no longer any clumps (do your best at least!)
– Once the batter is well mixed, pour 1/2 the batter into your well heated & oiled pan (I recommend re-oiling after the onions).
– Allow the pancake to appear fairly cooked on top (5 or so minutes) before flipping. Then flip and cook for another 2 or so minutes
– Slice your avocado while your pancake is cooking
– Once pancake is finished cooking, remove from pan, and top with sliced avocado, sauted onions, and kale
– If you’re choosing to eat with an egg or tofu, fry either of them now and place it on top of everything else once it’s finished cooking to your liking!
NOTE: you can play around with the flour/ water ratios. The ratio I gave here makes for fairly thin pancakes, and will likely spread to cover your entire pan while cooking – this is how I like them best 🙂