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!
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 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, Emilie Eats ! 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 😉
Serves five pancakes (feel free to double the recipe).
- 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
- 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.
- 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.
- 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).
- Cook cakes for about 4 minutes per side, taking care to avoid burning. They will be very fluffy!
- 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.
- Top pancakes with avocado sauce/Sriracha and enjoy at any point in the day! Cakes will keep in the fridge for 3-4 days.