spiced chickpea buckwheat savory pancakes

Posted: February 23, 2020 by sasha nelson

Simple and 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; enjoy with a sauce of olive oil, tahini, and lime juice.

If not combining with fats: Unique sand Karen advise 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.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

*