Chickpea and Parsley Pancakes

vegan pancakes from scratch
Vegan pancakes from scratch
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Ingredients

½ cup Green peas frozen
1 ⅔ cups Water
1 cup Parsley fresh, chopped with stems
1 ⅓ cups Chickpea flour
Salt to taste
Black pepper to taste
2 tbsp Olive oil
2 oz Salad mix washed and drained
1 Cucumber sliced
4 Tomatoes sliced
4 Radishes sliced

Nutritional information

213
Calories
3g
Fat
32g
Carbohydrates
13g
Protein
0mg
Cholesterol
344mg
Sodium
Ingredients

Chickpea and Parsley Pancakes

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Whizz up these delicious Chickpea and Parsley Pancakes in minutes and enjoy a healthy meal the whole family will love. These pancakes are savory, vegan-friendly, packed with plant-based protein, and high in fiber. They will keep you fuller for longer. What’s more, this recipe is compliant with many diets, including gluten-free, egg-free, dairy-free, and vegetarian. I like to serve these green pancakes with a salad and plant-based yogurt. Perfect!

These pancakes require just a handful of simple ingredients like green peas, chickpea flour, fresh parsley, water, a pinch of salt and black pepper. Too easy. The batter for these pancakes easily comes together in a blender or food processor and yields eight pancakes. Jazz these green pancakes up with bright spring salad and yogurt, and enjoy a festive brunch, lunch, or even dinner!

To make these Chickpea and Parsley Pancakes, you will need the following ingredients:

Ingridiens for Chickpea and Parsley Pancakes

Steps to make Chickpea and Parsley Pancakes

1

Blend green peas

2

In a blender or food processor, place ½ cup green peas and 1 ⅔ cups water and blend until smooth.

2

Add parsley and chickpea flour

17

Add in 1 cup chopped fresh parsley and 1 ⅓ cups chickpea flour and blend again until smooth. Season with salt and black pepper to taste. Leave the batter to rest for at least 15 minutes.

3

Cook pancakes

33

Heat a little oil in a non-stick pan over medium heat. Pour some of the batter into the pan and spread out using a spoon. Cook for about 2 minutes on each side and repeat until all the batter is used. Keep warm until ready to serve.

4

Prepare salad

1

In a bowl, combine 2 ounces salad mix with 1 sliced cucumber, 4 sliced tomatoes, and 4 sliced radishes. Season with salt and black pepper to taste.

5

Serve

Fill the pancakes with the prepared salad and serve with yogurt if desired.

These Chickpea and Parsley Pancakes are healthy, delicious, and make for a festive brunch, lunch, or even dinner! Give this recipe a go soon, and don’t forget to leave a comment below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Gorgeous pancakes! Thanks for sharing the recipe!

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