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Healthy Vegan Breakfast Recipes

  • Easy 10 Ingredients
  • 20 min Prep 10 min - Cook 10 min
  • Coups 2 Servings

INGREDIENTS

  • ¼ cup of finely and properly chopped red pepper
  • ¼ teaspoon of powder of garlic
  • 1 finely chopped green colored onion (approximately ¼ cup)
  • ½ cup plus 2 tablespoons of pure water
  • ¼ teaspoon of fine and properly ground black pepper
  • ¼ teaspoon of powder of baking
  • ¼ teaspoon of finely grained sea salt
  • ½ cup of flour of chickpea (it is also known as besan or garbanzo flour)
  • A good pinch of flakes of red pepper (it is optional)
  • Salsa, hummus, avocado, cream of cashew; only for the purpose of serving

DIRECTIONS

  1. Preheat the skillet. Before you move on to further process for making your dish. Don’t forget to pick a properly working 10-inch skillet. After picking the skillet, preheat it over medium flame. Preheating the skillet can save your valuable time. While preheating it, make sure that it does not get overheated. Otherwise, it will result in the overcooking of the dish, which will ultimately alter the taste of the dish. Also try to prepare the vegetables, if possible and set them aside.
  2. Whisk the ingredients. Now, in a small-sized bowl, whisk together all the ingredients. Ingredients such as garlic powder, pepper, salt, baking powder, chickpea flour, and flakes of red pepper. Add some water and whisk them well so that no lumps should remain. Try to whisk it for at least 15 seconds as it will create lots of bubbles of air in the batter. Thereafter, stir in the properly chopped vegetables. And when the skillet is properly pre-heated (i.e. if a drop of water is sizzling on the pan), then spray it. And spray it lightly with the oil of olive or other cooking sprays (non-stick).

  1. Pour on the batter. Now, pour on all the batter and then immediately spread it out on all over the pan. Cook it for the duration of around 5 to 6 minutes on one of the side. Timing may vary depending on the hotness of pan. Or until you can without any difficulty slide a spatula/pancake flipper under the pancake. And it is firm enough that it does not get a break while flipping. Flip the pancake very carefully and cook it for a further 5 minutes, until it turns a bit golden. Make sure to cook it enough as this type of pancake takes a much longer time to cook as compared to regularly used pancakes.
  2. Give the final touch. Serve it on a large-sized plate and top with toppings as per your taste.

NOTES

  • The leftovers can also be wrapped up and then placed into the fridge. Just reheat it on a skillet to warm it completely.
  • You can also make this dish into 2 small sized pancakes if you want.
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