Savory Chickpea Pancakes
Welcome to Amber Eats Veg Presents: This Vegan Lyfe. I'm not here to give you speeches on how you should go vegan because you already know you should. I'm just here to catalog my easy to make, affordable, and delicious plant based recipes for my own reference and so my kid has them when he's ready to start cooking.
This weekend is the first weekend in many years that he's been home. He's home because he quit his job and is going back to school and I couldn't be prouder of him. On our first weekend back together we haven't done very much. We've just been enjoying lounging around the house and eating food and watching movies. I made these savory pancakes and they got rave reviews so I decided I should probably share them with you. I recommend serving these chickpea pancakes with a hollandaise sauce, cheese sauce, aioli, or a peanut sauce.
Savory Chickpea Pancakes1 tbsp olive oil
4 garlic cloves, minced
1 carrot, peeled and grated or finely chopped
1/3 c sweet pickle relish
1/2 c chickpea flour
2 tbsp nutritional yeast
1/2 c vegetable broth
salt and pepper to taste
- In your fave skillet, get your oil hot af and cook up your garlic. Cook don't burn. When it starts to get aromatic, toss in the carrot and pickle relish. Cook for a minute or so, or until the carrots have softened.
- Whisk together you chickpea flour, nutritional yeast, broth, salt, pepper, and sautéed veggies until they're combined and look like a batter. Let sit while you preheat your pancake skillet.
- When your pan is sizzling it's time to drop 2 tbsp of your pancake batter in there. You'll cook each pancake for a couple of minutes on each side until they're as done as you'd like them to be.
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All the love,