Ever craved salty things for breakfast? Well, this pancake recipe is the perfect twist! Try it at home and let me know your thoughts. xx
-1/4 CUP ONION FINELY CHOPPED
-1/2 CUP CHICKPEA FLOUR
-1/4 TSP BAKING POWDER
-1/2 to 3/4 CUP WATER
-1 TBSP COCONUT OIL
-1/4 CUP CASHEW CREAM (PREPARE BEFORE HAND. 1 CUP OF OVERNIGHT SOAKED CASHEWS WITH 1.5 CUP OF WATER. ALL IN BLENDER FOR 30 SECONDS. FILTER WITH A NUT MILK BAG. **THE REASON WHY WE USE SO LITTLE WATER IS TO MAKE A CREAM. NOT MILK.)
-1/2 OF A RED PEPPER (DICED)
-1/2 CUP RED PEPPER JULIENNED (CUT IN THIN SLICES. SEE PHOTO)
-1 AVOCADO JULIENNED (CUT IN THIN SLICES. SEE PHOTO)
Preheat a 10-inch skillet over medium heat.
In a blender, pour the chickpea flour, salt, pepper, baking powder, and water. Blend until everything becomes a cream. Not too pasty not too liquid.
When the skillet is pre-heated, add a little coconut oil to prevent pancakes from sticking. With an ice cream scoop, pour in the measured batter and spread through the skillet creating a flat circle. Cook for about 4-5 minutes on one side (time depends on how hot your pan is) or until the pancake starts bubbling up. Flip it carefully and cook for another 4 minutes or until it turns lightly gold. This recipe will give you 3-5 small pancakes.
Once all pancakes are ready, it's time to serve on a plate. See the photo for ideas. What we are pretty much trying to achieve is layers. Add 2 Avocado Juliennes and 2 Pepper Juliennes at the bottom and then place a pancake on top and continue to do so with the rest. Once you've finished, top with the pepper cream. You can also place some sunflower sprouts on top as decoration.
Add the peppers and the cashew cream in a blender with a pinch of salt and pepper. Blend on high speed for 20-30 seconds and voila. Your cream/dressing is ready.