Quinoa Chickpea Pancakes
Elevate your breakfast or brunch game with these savory Quinoa Chickpea Pancakes, a protein-packed and gluten-free twist on traditional pancakes. Made with a nourishing blend of quinoa and chickpea flours, these pancakes are infused with vibrant spices like turmeric and cumin, and loaded with nutrient-dense veggies like spinach, carrot, and fresh cilantro. Perfect for a hearty yet healthy meal, they’re easy to whip up in under 30 minutes. Whether paired with a tangy chutney, a dollop of vegan yogurt, or your favorite dipping sauce, these golden, veggie-packed pancakes make for a satisfying and wholesome treat. Ideal for anyone seeking plant-based, high-protein breakfast ideas that don’t skimp on flavor!
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Recipe Information
Ingredients
- 1 cup Quinoa flour
- 1 cup Chickpea flour (besan)
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 1.25 cups Water
- 0.5 cup Carrot (grated)
- 0.5 cup Spinach (chopped)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Oil (for cooking)
Instructions
In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, whisk together the quinoa flour, chickpea flour, baking powder, turmeric powder, ground cumin, and salt.
Add the flax egg and 1 1/4 cups of water to the dry ingredients. Stir well to create a smooth batter free of lumps.
Fold in the grated carrot, chopped spinach, and cilantro until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form a circle about 4-5 inches in diameter.
Cook for 2-3 minutes, or until the edges start to set and small bubbles form on the surface of the pancake.
Flip the pancake carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite sauce, chutney, or a dollop of vegan yogurt.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 20.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
