These dense and filling savoury chickpea pancakes are packed with protein and fibre.
Chickpea flour contains over 20 grams of protein per cup and it’s naturally gluten-free making it friendly to our gluten sensitive peeps and anti-inflammatory. It also boasts 10 grams of fibre per cup to support digestion and help keep your stools regular.
Chickpeas are a great source of iron, zinc, phosphorus, B vitamins and more. Chickpeas support blood sugar levels, increase satiety and support weight loss, improve digestion with the high fiber content, are a great source of protein and have been shown to protect the heart against heart disease and also reduce blood pressure.
Ingredients
1 zucchini, grated or sliced 1 red onion, thinly sliced 1 tablespoon olive oil/ coconut/ macadamia 3 cups chickpeas flour
2 1/4 cups water 3/4 cups yoghurt (my choice is sheeps)
1/2 tsp turmeric 1/2 tsp clove 1 cup chopped kale/ spinach/ silverbeet 1 red capsicum 1/2 bunch shallots 1 Egg Salt, Pepper, Paprika and Chilli optional
Method
1. Chop up all veggies 2. Mix chickpea flour with seasoning, yoghurt and stir, then add water and veggies. 3. lightly grease pan with coconut, olive or macadamia oil and cook pancakes on each side. 4. This recipe makes enough to have for breakfast or lunch tomorrow. 5. Serve with a tzatziki made with sheeps yoghurt, lots of cucumber and
fresh garlic, Delish :)
Tip: You can change up the filling and toppings based on what you have in your fridge. An avocado salsa pairs very well also, Yum!