Quinoa Chickpea Pancakes
Elevate your breakfast or brunch game with these savory Quinoa Chickpea Pancakes, a protein-packed and gluten-free twist on traditional pancakes. Made with a nourishing blend of quinoa and chickpea flours, these pancakes are infused with vibrant spices like turmeric and cumin, and loaded with nutrient-dense veggies like spinach, carrot, and fresh cilantro. Perfect for a hearty yet healthy meal, they’re easy to whip up in under 30 minutes. Whether paired with a tangy chutney, a dollop of vegan yogurt, or your favorite dipping sauce, these golden, veggie-packed pancakes make for a satisfying and wholesome treat. Ideal for anyone seeking plant-based, high-protein breakfast ideas that don’t skimp on flavor!
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Ingredients
- 1 cup Quinoa flour
- 1 cup Chickpea flour (besan)
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 1.25 cups Water
- 0.5 cup Carrot (grated)
- 0.5 cup Spinach (chopped)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Oil (for cooking)
Directions
Step 1
In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax egg.
Step 2
In a large mixing bowl, whisk together the quinoa flour, chickpea flour, baking powder, turmeric powder, ground cumin, and salt.
Step 3
Add the flax egg and 1 1/4 cups of water to the dry ingredients. Stir well to create a smooth batter free of lumps.
Step 4
Fold in the grated carrot, chopped spinach, and cilantro until evenly distributed.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form a circle about 4-5 inches in diameter.
Step 7
Cook for 2-3 minutes, or until the edges start to set and small bubbles form on the surface of the pancake.
Step 8
Flip the pancake carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Step 9
Repeat with the remaining batter, greasing the skillet as needed.
Step 10
Serve the pancakes warm with your favorite sauce, chutney, or a dollop of vegan yogurt.
Nutrition Facts
| Serving size | (730.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 849.4 |
| Total Fat 40.9g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 668.5mg | 0% |
| Total Carbohydrate 95.4g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 20.2g | |
| Protein 33.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.3mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1884.5mg | 0% |
Source of Calories