Golden Chickpea Pancakes With Spiced Veggie Topping Recipe

About this recipe

Start your morning with Golden Chickpea Pancakes topped with a flavorful spiced vegetable medley. This vegetarian breakfast blends protein-packed chickpea flour pancakes with a savory topping made from fresh carrots, onion, and chayote squash. Enhanced with Moroccan spices and black garlic, the dish boasts a bold taste and irresistible aroma. Each pancake is golden, fluffy, and satisfying, while the veggie topping adds layers of texture and nutrients. With 37 grams of protein and a balanced mix of fiber, carbs, and healthy fats, this breakfast supports muscle recovery and fuels your day. Perfect for gym prep or a leisurely weekend breakfast, it’s a dish that’s both tasty and energizing. Serve warm, garnish with fresh coriander, and enjoy the fusion of hearty flavors and wholesome goodness!

Ingredients

• NaN Trs Gram Flour
• 1 Onion Large 1 Each
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 1 Ltr Ktc Sunflower Oil
• 50G The Garlic Farm Black Garlic Cloves
• 100 G Trs Ground Cumin Jeera Powder
• - Spice Kitchen Moroccan Spice Tin
• - Maldon Flakes Sea Salt
• 113G Royal Baking Powder Tin, 113G
• 750 G Top-Op Table Salt Drums
• 1 Kg Nuzest Rich Chocolate Clean Lean Protein Powder
• 250 Ml Trs Lemon Juice 250Ml
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Peel and finely chop the onion, carrot, and chayote squash into small cubes for the topping.
2. 2. Heat the rapeseed oil in a frying pan and sauté the onion until translucent, about 5 minutes.
3. 3. Add the chopped carrots and chayote squash to the pan and cook for another 10 minutes until tender.
4. 4. Stir in the black garlic, cumin powder, and Moroccan spice mix, cooking for 2 minutes to ensure the spices are aromatic.
5. 5. In a mixing bowl, combine chickpea flour, baking powder, salt, and protein powder, then gradually whisk in water to create a smooth batter.
6. 6. Heat a non-stick skillet and lightly grease with rapeseed oil to prepare for pancake cooking.
7. 7. Pour a ladleful of batter onto the skillet, spreading it evenly to form a pancake, and cook for 2-3 minutes per side until golden brown.
8. 8. Repeat the process until all the batter is used, making 4 pancakes total.
9. 9. Layer the cooked pancakes on serving plates, topping each with the spiced vegetable mixture.
10. 10. Garnish the pancakes with freshly chopped coriander leaves and a drizzle of lemon juice for added flavor.
11. 11. Serve warm and enjoy a protein-packed breakfast to fuel your day.