Savory Chickpea Avocado Pancakes
The avocado trend shows no sign of slowing down, and we’re okay with that. Avocados are chock full of nutrients, vitamins, and minerals, and contain healthy monounsaturated fatty acids. Chickpea flour is high in iron, protein, and fiber, and it’s gluten-free too! But you won’t even have time to consider how healthy these savory pancakes are once you taste them.
Ingredients
Pancakes:
1 cup chickpea flour
1 cup coconut milk
½ tsp baking powder
¼ tsp salt
¼ cup chopped green onion
¼ cup chopped orange bell pepper
¼ tsp cumin
¼ tsp garlic powder
Topping:
1 avocado
¼ cup coconut yogurt
½ tsp garlic powder
1 tsp lime juice
Cilantro to taste
Instructions
1. Combine chickpea flour, baking powder, salt, cumin, and garlic powder in a large bowl. Add coconut milk to the dry mixture and whisk until smooth.
2. Mix in chopped green onion and orange bell pepper.
3. Spoon mixture in ½ cup increments into a non-stick frying pan and spread to cover the bottom. Cook on medium heat until the edges start to brown and curl up. Flip to cook through.
4. For the topping, core and place half the avocado in a blender, along with yogurt, garlic powder, and lime juice. Blend just until smooth.
5. Top with slices from the other half of the avocado and cilantro to taste. Drizzle with avocado cream sauce.
Dragon Fruit Pancakes
Dragon fruit, also known as the pitaya fruit, is a great alternative to maple syrup and sugary compotes. Sweet and tangy, dragon fruits are loaded with antioxidants, B vitamins, and protein.
Ingredients
Pancakes:
1 cup flour
1 tsp baking powder
½ tsp baking soda
1 egg
1 cup coconut milk
1 tsp vanilla extract
1 tsp cinnamon
1 Tbsp coconut shreds
1 Tbsp maple syrup
Topping:
1 pink-fleshed dragon fruit
1 Tbsp maple syrup
¼ cup coconut yogurt
Instructions
1. Combine flour, baking powder, and baking soda in a large bowl and mix well
2. Add egg, coconut milk, and vanilla extract.
3. Mix in cinnamon, coconut, and maple syrup until well combined.
4. Spoon mixture in ¼ cup increments into a non-stick frying pan. Cook on medium heat until edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
5. For the topping, peel and chop the dragon fruit. Blend dragon fruit and yogurt together until combined. Add maple syrup and blend until smooth and runny. Drizzle over warm pancakes to serve.
Maple Butternut Pancakes
These maple butternut flapjacks are perfect for any autumn morning. Low in fat and high in fiber, the butternut squash purée accounts for the nutty flavor of these delicious pancakes.
Ingredients
1 ½ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 eggs
1 ½ cups milk
½ cup butternut squash purée
1 tsp vanilla extract
½ tsp cinnamon
2 Tbsp maple syrup
Topping:
Oats
Sage
Maple syrup
Instructions
2. Add eggs, milk, vanilla extract, cinnamon, and maple syrup to dry ingredients. Whisk until smooth.
3. Spoon mixture in ¼ cup increments into a non-stick frying pan. Cook on medium heat until the edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
4. Top with oats and sage. Drizzle with warm maple syrup.
Ginger Carrot Pancakes
Ingredients
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 egg
1 ¼ cups milk
1 tsp vanilla extract
1 tsp cinnamon
1 Tbsp freshly grated ginger
2 Tbsp maple syrup
Pinch of salt
¼ tsp allspice
¼ cup chopped walnuts
1 ½ cups shredded carrots
Topping:
Chopped walnuts
Shredded carrots
Coconut shreds
Cream cheese icing
Instructions
2. Add egg, milk, vanilla extract, and maple syrup. Mix well until combined.
3. Fold in walnuts. Add freshly grated ginger and mix until combined.
4. Spoon mixture in ? cup increments into a non-stick frying pan. Cook on medium heat until edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
5. Top with chopped walnuts, shredded carrots, shredded coconut, and warm cream cheese icing.
