Chickpea Flour and Corn Pancake with Sauteed Greens (with Recipe)

Chickpea flour pancake with green topping

Mornings are hard for me. It’s cold, first of all – so I struggle to even get out of bed. And while I’m doing my best to get out of bed, I dream of breakfast – sweet breakfast. Blueberry pancakes with maple syrup, for example. Or hot toast slathered with real butter and marmalade…. or just a handful of chocolate chips to begin my day….

Oh no no no no. I might give in (and I sure will) to sweet temptations at some point during the day, but these days, I try to start the day right – with healthy, wholesome, savoury breakfast. So eventually I do struggle out of bed and grudgingly start prepping in the kitchen.

Here’s today’s winning concoction: Chickpea (besan) flour and corn pancake with sautéed medley of leek and greens, with avocado, chopped red onions, and a squeeze of lemon juice (and a drizzle of soy sauce – just because I’m Japanese and I love soy sauce with everything). Yum and yay! A Mount Everest of morning sweet temptation conquered. Pat on my own shoulder et al.

But see, the hardest part is deciding to make savoury breakfast. Once I get up in the kitchen to make it, my sugar-addict part of the brain switches off (well, temporarily). And I love the wonderful aroma of herbs and spices, the sizzling of leek cooking in the frying pan, and crispness of freshly chopped onions. And sitting down to eat this breakfast – with a steaming cup of almond milk coffee – is totally satisfying.

Here’s a recipe for the pancake in case you’d like to try it. Chickpea flour is very low in carbohydrate, so it’s super diabetes friendly. It’s also gluten free. A bit of fresh corn for texture doesn’t hurt you, either, but you can also omit it if you are on a very low-carb diet. Or use other vegetables like frozen peas or shredded carrot.

besan and corn pancake
besan and corn pancake

Chickpea flour and corn pancake with sautéed greens (GF, Vegan, Low Carb)

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September 19, 2016

Sky is the limit when it comes to the topping choices. I used sautéed leek, beetroot greens, and cabbage (because that's what I had in the fridge), with avocado slices, fresh chopped red onions, and a squeeze of lemon juice. Other suggestions are: (1) sautéed mushrooms, capsicum, and onions (2) sprinkles of vegan cheese with salad greens (3) chopped tomatoes / cucumber / avocado salsa, with coriander and lime juice (4) cooked and fried potato cubes, vegetarian sausages, with ketchup (my kids will LOVE this).

  • Yields: 1 serving

Ingredients

1/3 cup chickpea flour (besan flour)

1 heaping tablespoon of nutritional yeast

1/3 cup corn kernels (fresh or frozen)

1 tsp baking powder

1/2 cup nondairy milk or water (I used unsweetened oat milk)

1 tsp oregano, or other chopped herbs (optional)

1 tsp olive oil or coconut oil (for frying)

Directions

1Get your dry ingredients plus corn ready, and mix them in a bowl. Make sure there are no lumps.

Chickpea flour pancake with green topping - ingredients

2Add optional herbs - fresh or dry.

Chickpea flour pancake with green topping- how to

3Add milk or water, and mix to make a smooth batter.

Chickpea flour pancake with green topping- how to

4Here's what the batter looks like.

Chickpea flour pancake with green topping- how to

5Make sure your frying pan is HOT, and spread a bit of of oil in it. Pour the pancake batter. We are making one giant pancake! But you can of course make a few smaller ones, too, instead.

Chickpea flour pancake with green topping- how to

6Cook on a medium heat until the edges of the pancake is well and truly dry and cooked. It can be a bit tricky to flip a giant pancake, so make sure the other side is well cooked first.

Chickpea flour pancake with green topping- how to

7And flip! Oops mine came out *slightly* on the scorched side, but no matter.

Chickpea flour pancake with green topping- how to

8Cook the other side for another minute or so, and plate with your choice of healthy, wholesome topping. Enjoy!

Chickpea flour pancake with green topping- how to

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