Some weekends are just the stuff dreams are made of. This one was one of them. Sunny summery skies and welcome heat (despite technically it still being spring) were the backdrop to some seriously good times: karaoke with friends, a Blue Jays game under an open dome with family and poolside pedicures + margaritas at a friend’s house. Sigh.
Driving home from today’s outing I decided I wanted to make a quick dinner so I could soak up the rest of the day’s warmth. Seems like a lot of food inspiration hits when I’m behind the wheel (see my last post)…I guess the fresh air and open road makes me think good food thoughts!
So here is my less than 15 minute veggie and protein packed creation.
Green Chickpea Pancake for One
Makes 1 serving
Prep time 5 minutes
Cook time 10-12 minutes
1/3 cup chickpea flour
1/3 cup + 1 Tablespoon water
1 large handful baby spinach
1/4 teaspoon salt
Fresh ground pepper
1/3 cup frozen green peas
1 teaspoon coconut oil
Crushed Hot Chili Peppers
Other ideas: hummus, vegan cream cheese, mixed greens, roasted or sautéed veggies
1. Put chickpea flour, water, spinach, salt and pepper in a blender and blend until smooth. Adjust seasonings.
2. Add frozen green peas and stir.
3. Heat 1 teaspoon coconut oil in non-stick frying pan over medium heat. Pour batter onto pan, spread out evenly. Cook 4-5 minutes on each side, until slightly golden (being careful when flipping pancake). Place onto a plate and top with desired toppings.
I also love having this type of pancake for breakfast as I prefer savoury first thing in the morning. You can change up the additions or even omit the spinach to make a non-green version (but why would you?? Green is the new black.)
On a side note I have a serious addiction to this crushed hot chili peppers sauce – I get it from a local Italian market. I first found something similar at a farmer’s market in Italy. Hooked ever since. I put that shhh on everything! I find reasons to eat. Everything else is created to be a vehicle for this amazingness. It is fiery hot and I adore it that way.
Wishing you all a wonderful, plant-fuelled week ahead!