Chickpea & Avocado Savory Pancakes

Name: Chickpea & Avocado Savory Pancakes
Yield: Makes 8–10 pancakes
Ingredients: 3 tablespoons nutritional yeast; ¼ teaspoon red pepper flakes or to your preference; 1½ teaspoons garlic powder; 1½ teaspoons baking powder; 1½ cups chickpea (garbanzo bean) flour; ½ English cucumber, thinly sliced; 2 cups cherry tomatoes, quartered; 1 ripe avocado, pit removed, peeled, and thinly sliced; ¾ cup finely chopped spinach, optional; 1 cup Our House Hummus; 1⅓ cup unsweetened almond milk or water; 2 tablespoons freshly squeezed lemon juice; 2 pinches black pepper; ¼ teaspoon sea salt; 1 teaspoon onion powder; ½ teaspoon ground turmeric

Preparation info

Makes
8–10
pancakes

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This recipe was inspired by my favorite avocado toast combo but, instead of bread, we’re using savory pancakes made from chickpea flour. Our House Hummus is my preferred topping but feel free to use any hummus you like! I like to pair this with a simple side salad.

Ingredients

Savory Pancakes

1½ cups chickpea (garbanzo bean) flour
3 tablespoons nutritional yeast
1½

Breakfast
Vegan
Gluten-free

Method

Preparation

Preheat the oven to its lowest temperature (around 200°F) and line a baking sheet with parchment paper and place in the oven.
Add all the pancake ingredients (except spinach) to a medium-sized bowl. Whisk until the batter is smooth,