I’ve got a new one for you! These pancakes are savory and nutritious, made with sprouted chickpea flour to be easy on digestion! I whipped up a batch of batter over the weekend (because time batching), then Sammy whipped these up for me while I was working at office, aka: our kitchen nook.

1 cup sprouted chickpea flour
1 cup water
1 egg (I used a flax egg – 1TB flax seed, 1 TB water!)
Seasoning of your choice – for this batch I used:
– 2 cups raw spinach
– pinch salt
– pinch pepper
– 1 teaspoon turmeric
– ½ tsp cumin

Combine all ingredients in a blender and blend until it has a smooth consistency.
Heat coconut or avo oil in a saucepan, add batter to make desired pancake size, and flip ’em when they’re done on the bottom!

Hint: it works best to make these as thin pancakes, to make sure the batter cooks through all the way without burning!

And there you have it! Pictured here with guacamole and a lil’ bit of feta. I’ve also used curry powder for the seasoning in this recipe and loved it!

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