Golden Chickpea Pancakes With Herbed Avocado Smash Recipe

About this recipe

Start your day with a vibrant plate of Golden Chickpea Pancakes paired with a creamy Herbed Avocado Smash. This English-inspired vegetarian breakfast is both hearty and nutritious, perfect for fueling your day. The chickpea pancakes are golden brown, lightly seasoned, and packed with plant-based protein, while the avocado mash adds a creamy, refreshing element with hints of lemon and fresh herbs. A sprinkle of sautéed soy protein mince boosts the protein content, making it ideal for gym-goers or anyone seeking a satisfying meal. Ready in just 35 minutes, this dairy-free dish combines healthy fats, fiber, and bright flavors for a balanced meal that supports digestion and muscle recovery. Delicious and batchable, it’s a breakfast you’ll want to make again and again!

Ingredients

• NaN Trs Gram Flour
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• - Schwartz Flat Leaf Parsley
• - Coriander Seeds Catering Size
• 1Pc Avacado 1pc
• 250 Ml Trs Lemon Juice 250Ml
• 100 G Jumbo Garlic 100g
• 100 G Trs Ground Cumin Jeera Powder
• 200G Natco Coconut Flakes, 200G
• 400G Holland & Barrett Vegan Soy Protein Mince
• 400G Whole Chickpeas In Water
• 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. In a mixing bowl, combine chickpea flour, water, salt, black pepper, and 10 ml olive oil until smooth.
2. 2. Heat a non-stick pan with a drizzle of olive oil and pour a ladle of batter to form a pancake, cooking for 2-3 minutes per side.
3. 3. Repeat with the remaining batter to make 4 pancakes, ensuring even thickness and golden color.
4. 4. In a separate bowl, mash the avocado with lemon juice, minced garlic, and olive oil until creamy.
5. 5. Finely chop parsley and coriander, then mix into the avocado mash along with cumin powder and chili flakes.
6. 6. Hydrate the soy protein mince by mixing it with 50 ml water; let it sit for 5 minutes to absorb moisture.
7. 7. Heat a small pan and sauté the hydrated soy protein mince with a pinch of salt and black pepper for 3-4 minutes.
8. 8. Plate the chickpea pancakes, topping each with a generous spoonful of herbed avocado smash.
9. 9. Sprinkle the sautéed soy protein mince over the pancakes for added texture and protein boost.
10. 10. Garnish with extra parsley or coriander leaves for a fresh, aromatic touch before serving.