Gluten-free Savory Pancakes – Vegan Recipe

Gluten-free savory pancake is a vegan recipe that is particularly easy to prepare and perfect for adding a pinch of authenticity and taste to our everyday lives. The secret of these pancakes is certainly simplicity, combined with the fact that they can be prepared in no time, although they are a little-known dish, probably because we are more used to eating the sweet version for breakfast. The ability to serve them both hot and cold, makes them a very versatile and perfect option for lunch, dinner, or even as an appetizer. The delicious nature of these pancakes will go a long way in surprising your guests, especially when they discover its nutritional value.

They are made with lots of genuine and tasty ingredients such as: sun dried  tomatoes from Agriblea, which are rich in fiber and useful in regulating intestinal functioning, as well as iron to fight anemia; broccoli, which have detoxifying and anti-infective properties, are good for the skin, thanks to the presence of substances such as vitamin A and beta-carotene, both of which prevent heart disease due to the presence of folic acid; chickpea flour, which is a source of vegetable protein, contains no gluten and has energy properties, making it suitable for celiac sufferers.

This recipe may be unusual, but success is assured!

 

Prep 15 mins | Cook 20 mins | Total 35 mins | Portions 4

Ingredients

  • 300 g of Chickpea Flour
  • 300 g of broccoli
  • 100 g of Julienne Sun Dried Tomatoes
  • 1 Onion
  • 10 g of parsley
  • A pinch of pepper
  • A pinch of turmeric
  • 1/2 Teaspoon of Baking Soda
  • 360 ml of Water
  • Olive oil as needed
  • Salt to taste

For the side dish

  • 100 g of red cabbage
  • Juice from ½ Lemon
  • A pinch of pepper
  • Salt to taste

Method

  1. Place the chickpea flour and baking Soda in a bowl and start pouring in water, while stirring with the help of a whisk to obtain a homogeneous and dense batter, typical of pancakes. Coarsely chop the broccoli and onion and add them to the mixture, together with the pepper, turmeric, a drizzle of oil, parsley and salt to taste. At this point, blend everything with an immersion mixer to obtain a uniform and dense mixture.
  2. Add the dried tomatoes, mix and begin to pour the dough into a non-stick (or slightly oiled) pan, as if you were preparing normal pancakes. Bake the pancakes for about 2-3 minutes on each side or until golden brown, and repeat the process until the mixture is used up.
  3. In the meantime, cut the Savoy cabbage into strips and leave it to rest for about 30 minutes in lemon juice, pepper and salt to taste. When the pancakes are ready, let them cool for a few minutes and serve with cabbage.

Italian Version

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Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide