Vegan Chickpea Flour Pancakes with Asparagus

In my country I had never heard of it. We usually made sweet crepes at home filled with marmalade, cocoa or cinnamon. I still prefer breakfast on the sweeter note but hubby keep rebelling against it. Sometimes I try to satisfy his cravings for savory.

My relationship with pancakes made of chickpea flour started quite late in the form of Indian chila. In my in-laws house it is served with some fresh and spicy coriander-chili chutney. I’m still getting used to food with chilies early in the morning.

This time I made crispy Besan ki Chila but filled with tofu cream, asparagus and salad greens. The tofu tastes bit like egg cream because of the sulphureous black salt or kala namak. The asparagus is sautéed with garlic and vegan butter. The salad greens added some freshness and rocket leaves the peppery touch. Its quick to make but the result will impress.

Chickpea flour, besan or gram flour is a great gluten free option. It is very versatile but also healthy. It is rich in protein, fibr, nutrients and vitamins but low in carbs and calories. It is high in folate which helps with healthy pregnancy.

Hajnal In my country I had never heard of it. We usually made sweet crepes at home filled with marmalade, cocoa or cinnamon. I still prefer breakfast on the sweeter note… Breakfast Vegan Chickpea Flour Pancakes with Asparagus European Print This

Serves: 2 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5

( 2 voted )

Ingredients

Chickpea Pancakes:

• 1 ½ cup chickpea flour
• ½ tsp baking powder
• 2 cup water
• 1 tsp salt
• ½ cup chopped spring onion greens
• oil for frying pancakes

 

Tofu cream:

• ½ pack of silken tofu
• 1 tsp black salt
• ½ tsp Dijon mustard
• ¼ tsp turmeric
• salt
• pepper

Sautéed Asparagus:

• pack of asparagus (approx. 250g)
• 1 tbsp olive oil
• ¼ tsp garlic powder
• salt 
• pepper
• 1 tbsp vegan butter ( optional)

For serving:

• 2 handful of salad greens

 

Instructions

Chickpea Pancakes:

1. Add dry ingredients into a bowl. Add water too and whisk till the batter is lump free. 
2. Add chopped green onions.
3. Grease a non-stick pan and ladle some batter. Spread the mixture evenly and fry both sides until golden and crisp.

Tofu Cream:

1. Place all ingredients in a blender and mix it until smooth and creamy. 

Asparagus:

1. Heat the olive oil and sauté the asparagus for few minutes.
2. Add garlic, salt and pepper and sauté for one more minute.
3. You can toss over and melt a piece of butter if you like but it is optional.

Serve:

1. Spread some tofu cream on the pancakes.
2. Add salad leaves and asparagus.
3. Fold them in 4 or roll them up.
4. Sprinkle some spring onion, serve and enjoy!