If you love pancakes as much as we do, this recipe is for you! Pancakes are fantastic for breakfast, but what about lunch? Well, with these fantastic savory pancakes recipe you can also enjoy them for lunch! They are made with chickpea flour with tomatoes and spinach. Super simple to make and delicious!
Send some love to simplyquinoa.com where we found this recipe!
Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup (240ml) water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
Spray the skillet with cooking spray, then scoop ⅓ cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 – 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!
By VeggieSouls
