Fluffy Savory Protein Pancakes with Avocado Sauce

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To precede a forthcoming food review of a recent trip to Israel, I thought I’d post a fun spin on a meal I noticed at my favorite breakfast spot in Tel Aviv, Cafe Xoho. For me, sweet is always > savory when it comes to breakfast foods, but in my mind there is no reason pancakes cannot be eaten for dinner!

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These pancakes are comprised of one of my favorite vegan protein sources, garbanzo bean flour. It is so cheap and each 1/2 cup packs a whopping 10 grams of protein! It certainly has staying power. Combined with a creamy avocado dressing (healthy fats FTW), these will ย certainly keep you full for hours.

The Cafe Xoho recipe includes corn, which I did not have on hand while making this. The recipe listed below is modified from a favorite blog of mine,ย Emilie Eatsย ! Run don’t walk to her site– the photography is stunning and her plant-based recipe ideas are so creative.

Modifications abound here. Not a spicy fan? No problem! I have a borderline-unhealthy obsession with Sriracha, but will try my best not to judge if you omit the cayenne ๐Ÿ˜‰

Serves five pancakes (feel free to double the recipe).

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So. Fluffy.ย 

INGREDIENTS:

  • For pancakes:
    • Oil for greasing pan
    • 1 shallot or 1/2 small yellow onion, minced
    • 1/3 cup bell pepper, minced
    • 1/2 cup cherry tomatoes, chopped
    • 2 cups kale, cut thinly
    • 2 TBS chia seeds
    • 3 TBS nutritional yeast
    • 1 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1 cup chickpea flour
    • 1/2 tsp each of garlic powder, onion powder, turmeric, and pepper
    • 1/4 tsp cayenne (optional)
    • 3/4 cup unsweetened almond milk
  • For avocado spread
    • 1/2 ripe avocado
    • 3 TBS water
    • 1/4 tsp each salt, garlic powder, onion powder, and cayenne
    • 1/2 cup cilantro
    • 2 TBS lime juice

METHOD:

  1. Add 1 tsp oil of choice to skillet over medium heat. Add in onions and bell peppers and cook until onions are golden and peppers are soft (about 5 minutes). Add in tomatoes and kale, cook a few minutes more. Remove from heat and set aside for later use.
  2. In a medium bowl, combine remaining pancake ingredients and whisk until thoroughly combined. Add in onions and vegetables, but take care not to over mix.
  3. Heat 1 tsp oil in skillet and once hot, add pancake batter in 1/4 cup measurements (I was able to make 5 five large cakes with this recipe).
  4. Cook cakes for about 4 minutes per side, taking care to avoid burning. They will be very fluffy!
  5. Once cakes are removed from griddle, combine all avocado sauce ingredients in a food processor or blender until a smooth paste forms. Adjust seasonings to taste, adding lime for brightness, cilantro for spice, and cayenne for heat.
  6. Top pancakes with avocado sauce/Sriracha and enjoy at any point in the day! Cakes will keep in the fridge for 3-4 days.
pancakes
Golden utensils = the best $6.00 I’ve ever spent at Targetย 

One Comment Add yours

  1. Sarah says:

    I will definitely be trying these…easy weeknight meal after a busy day. Thank you for posting ๐Ÿ™‚ and Happy Friday!

    Liked by 1 person

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