VEGETARIAN

Chickpea and Flaxseed Pancakes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

I use pasteurized eggs for safety and convenience — they can be purchased, and I don't bother with home pasteurization. These pancakes are also suitable for vegetarians :)

Ingredients

Chickpea Flour - 8.8 oz
Kefir - 13 fl oz
Chicken Egg - 1 piece
Flaxseed Meal - 1.8 oz
Salt - ½ teaspoon
Stevia Extract - ⅓ teaspoon
Baking Soda - 1 teaspoon
Boiling water - 13 fl oz

Step by Step guide

Step 1

In a bowl, mix chickpea flour, flaxseed meal, salt, and stevia.

Step 2

In a separate bowl, crack the egg and add half of the dry mixture. Stir and then add kefir along with the second half of the dry ingredients. Mix the batter and let it rest for 15 minutes. Then add baking soda and pour in boiling water (to activate the baking soda). Whisk the batter well again. The consistency should be similar to kefir; adjust thickness with water.

Step 3

Grease a heated skillet with oil using a silicone brush. Cook the pancakes over medium heat. You can cover the skillet with a lid while cooking, which makes it easier to remove the pancakes.