Hi there friends! Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results. My biggest favorite has been this savory pancake that you have to try… its so good! These may be my new favorite. I love portable food. Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.
I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use. They freeze so beautifully and warm up in mere seconds in your microwave. Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.
Okay, let’s get started!
— Knead to Cook