Vegetable chickpea pancake. Vegan. Gluten free.
Happy President’s Day! I will admit I was due for a long, restful weekend after many busy weekends. The weather on the east coast warmed up, unseasonably of course for PA, to around 70 and we spent most of our time outside enjoying. AND if you follow me on Insta or Snap – you know we celebrated our oldest daughter’s 18th birthday. We even got to run/ride on trails yesterday and it was heavenly. Today, after an aggressive TRX HIIT workout I kicked off my Monday with a bit of a departure from my normal tofu pudding breakfast. Lately, I’ve been craving more savory foods & this chickpea pancake was perfect.
This was my first attempt at making a chickpea pancake/omelette type recipe and after a failed first attempt… the second one was a winner. I’ll share my lessons learned below. The flavor profile of this was very Mexican in nature. I’m looking forward to experimenting more with different seasonings and veggies. I topped this one with avocado, tomatoes and lots of hot sauce. I’m seriously smitten with my latest creation.
— Knead to Cook