I told you awhile back about a job interview…Well, I was eventually offered the job, yay me! So this past month has been a whirlwind of looking for apartments, moving in, and unpacking all my stuff (how did I get so much stuff by the way?).
To keep my energy levels up through all of this I needed some fast but tasty eats. I loosely based this Superfood Pancake off of a Minimalist recipe and loaded it with chickpea flour, black beans, and veggies!
1/2 cup chickpea flour
1/2 cup whole wheat flour
1/2 tsp baking powder
pinch of sea salt and ground pepper
1/2 Tbsp olive oil
1 cup water
1/2 small onion, diced
1 clove garlic, diced
1/2 cup roasted cherry tomatoes
1/2 cup black beans
generous handful fresh parsley, minced
Start by mixing together the chickpea and whole wheat flour, salt, pepper, and baking powder.
Slowly add water and olive oil while whisking. Batter will be thin, almost like a crepe batter. Don’t worry your pretty head if there are a couple of lumps.
Now this is where you can get creative…I decided to just use up some random things from my pantry and fridge: roasted cherry tomatoes, garlic, onion, black beans, parsley. But this recipe is pretty flexible and you could use almost whatever veggies, beans, and fresh herbs you have on hand.
Heat up a good sized glug of olive oil in a medium-high pan. I used about one tablespoon.
Throw your ingredients into your chickpea/flour batter and mix everything together.
When the pan is hot, pour the whole mess evenly into the bottom of the pan, and spread it out to the edges with your spatula.
Let it cook away for 5ish minutes, more or less depending on how hot your burner gets, and flip. Cook both sides to a golden brown.
Go ahead and eat the pancake with your fingers or if you want to be more civilized (weirdo) the pancake would be great sliced up and served over some fresh salad greens.