Super Green Pancakes with Spicy Chickpeas

Super Green Pancakes with Spicy Chickpeas

This recipe is a fun way to add greens to your breakfast without eating leaves. These pancakes are a great mix of sweet and savoury, while the chickpeas add a lovely texture and a dose of protein. 

My first instinct when I grab a superfoods powder is to make a smoothie. I’m pretty sure that’s because every time I’ve them advertised or promoted on Instagram, they are in a smoothie bowl.

I love smoothies, but I’m not overly crazy about them. By now you know why, but if you don’t, it’s because I don’t have a sweet tooth. I am #teamsavoury.


I made some (accidentally) delicious beetroot pancakes last week (I owe you that recipe, I promise its coming) and that got me thinking about making other vegetable-based pancake recipes.

I have been enjoying superfood mixes from Your Superfoods and I have been loving most of their mixes so far.

Unlike most other brands I’ve tried, Your Superfood mixes don’t contain any artificial sweeteners (including stevia). Surely I’m not the only one that hates the artificial taste stevia adds to food? Leave a comment if you also hate the taste of stevia.

I used the Super Green Superfood mix, which contains literally only wheatgrass, barley grass, baobab, moringa, chlorella grass and spirulina grass in these pancakes. Just like all of the recipes I’ve posted this week, this one is also a good source of zinc, thanks to the chlorella in the superfood mix, the pumpkin seeds and to the chickpeas.

This pancake recipe yields around 6 pancakes. With the chickpeas, it could be enough for 2. But, I’ll tell you right now that I ate this recipe by myself…Hey! I love food and I clearly need the energy, haha.

Let’s cook!

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Super Green Pancakes with Spicy Chickpeas


  • Author: somiigbene
  • Total Time: 40
  • Yield: Serves 2

Description

This recipe is a fun way to add greens to your breakfast without eating leaves. These pancakes are a great mix of sweet and savoury, while the chickpeas add a lovely texture and a dose of protein.


Ingredients

For the pancakes

  • 75g self-raising flour
  • 2 tbsp agave nectar
  • 5g Your Superfoods super greens powder
  • 150ml almond milk
  • 1 heaped tbsp desiccated coconut
  • ¼ tsp egg replacer powder

For the chickpeas

  • 400g tin chickpeas, drained and rinsed
  • 1 medium shallot, finely chopped
  • 2 fat garlic cloves, finely minced
  • 2 tbsp tomato puree
  • 1 tsp Italian herb seasoning
  • ½ vegetable stock cube
  • 2 sprigs of fresh thyme
  • 1 large red chilli pepper, finely chopped (optional)
  • 1 tbsp coconut or soy yoghurt
  • 1 tbsp toasted pumpkin seeds

Instructions

  1. Heat a small splash of water in a medium saucepan over medium heat. Add the garlic and shallots and cook for 2-3 minutes until soft. Add the tomato puree, herb seasoning, chilli, vegetable stock cube and around 200ml of water. Bring to the boil then turn the heat down to a simmer and cook for around 20 minutes or until most of the liquid evaporates, and the sauce thickens.
  2. In the meantime add all the ingredients for the pancakes except the egg replacer powder into a food processor or high-speed blender and blitz until smooth. Transfer to a bowl then add the egg replacer powder and stir until well incorporated.
  3. Heat a non-stick frying pan and add around three tablespoons of batter to the pan. Once bubbles start to form, flip the pancakes over and cook for 2-3 minutes or until cooked. Repeat with the remaining mixture.
  4. Once the tomato sauce thickens, add the chickpeas and the thyme. Cook still on a simmer for around 5 minutes or until the chickpeas are hot. Take off the heat then serve with the pancakes and a dollop of yoghurt. Sprinkle with toasted pumpkin seeds if you desire.

Keywords: pancakes, your superfoods, chickpeas

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2 Comments

  1. Britta
    10th June 2018 / 8:24 AM

    Hey Somi, this breakfast looks delicious! Is it possible to use a flax egg instead of the egg replacer powder?
    Have a wonderful day! ?

    • 10th June 2018 / 7:58 PM

      Thank you so much lovely! Yes, you can absolutely use flax egg 🙂

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