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:
In a blender or food processor, place ½ cup green peas and 1 ⅔ cups water and blend until smooth.
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.
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.
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.
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!
Gorgeous pancakes! Thanks for sharing the recipe!
