Simple, delightful, delicious – per Unique Hammond‘s & Karen Hurd‘s bean protocol.
pancakes
1/4 cup + 1 Tbsp chickpea flour
1/4 cup buckwheat flakes or flour
1/8 tsp cardamom powder [to taste]
1/8 tsp turmeric powder [to taste[
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp baking soda
1 tsp lemon or lime juice
1/4-1/2 cup filtered water [room temperature / add to desired consistency]
1/2 tsp extra virgin olive oil [add as needed to pan-cook]
veggies
1/2 tsp extra virgin olive oil [adjust as needed to sauté]
1/8 tsp fresh ginger [minced]
1/8 tsp cardamom powder
1/8 tsp turmeric powder
1/4 cup beet [sub carrot / chopped small]
1/4 cup parsnip [sub sweet potato / chopped small]
1 cup spinach [sub collard greens or chard / roughly chopped]
sea salt [to taste]
black pepper [to taste]
lime juice [to taste]
instructions
Place all dry pancake ingredients into a medium bowl and sift together until well combined.
Add wet ingredients to pancake mixture and stir until well combined – I prefer a silicone spatula.
Bring a medium saucepan to medium heat – add olive oil, ginger, and spices [leaving a minute or two between each ingredient].
Add beets and parsnips, sauté for 1-2 minutes until well combined then add a bit of water and cover for 3-5 minutes until cooked.
Add spinach and sauté all veggies together until water/oil is absorbed and veggies start to brown/get a little crispy [my preference] – top with sea salt and pepper.
Let veggie mixture cool a bit before adding to pancake batter – stir gently until well combined, adding water if necessary for smooth but not runny consistency.
Re-heat pan to medium and add a bit of olive oil if necessary – spread it out to cover the base of the pan.
Pour batter into 3-5 dollops to your liking and cook for about 3-4 minutes before flipping [until bottoms are golden brown and tops are still gooey but hold together].
Cook until both sides are golden brown – flip for another round and press gently on the tops to cook thoroughly if necessary.
Sprinkle with sea salt and squeeze lime to top – serve warm.
notes
This is per Unique Hammond‘s & Karen Hurd‘s bean protocol.
If combining with fats [for lunch or dinner per my protocol]: use more olive oil or ghee / with with a mixture of olive oil, tahini, and lime juice.
If not combining with fats: Unique sand Karen say it is perfectly OK to use a bit of olive oil to grease the pan when cooking.
I love the naturally sweet combination of beets and parsnips, especially for breakfast, but substitute the veggies to your liking.
Option: combine batter and cooked veggies in a blender for a smooth pancake.
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