These gluten free and vegan chickpea and avocado pancakes are a healthy and satisfying way to start your day.
This colorful, healthy and satisfying breakfast of chickpea pancakes with avocado, tomato and watercress is something I look forward to each morning.
However, I’ll readily admit, you won’t find me up at 6am each morning making pancakes. So a little forward planning is required.
Once a week I make up a big batch of chickpea pancakes and, once cooled, I portion them up and freeze them ready for breakfast throughout the week.
How’s that for meal planning? 😉
The chickpea pancakes quickly defrost in the toaster, if you have a defrost setting, just be sure to turn your toaster down before you toast them so you don’t end up with burnt pancakes!
Alternatively, you can take the pancakes out of the freezer the night before, and they will be ready for breakfast the next morning.
Topping these pancakes is a little mashed avocado, finely diced capsicum (bell pepper) and spring onion tops with a little lemon juice, and on the side some beautiful watercress, which I purchase at our local farmers markets each weekend.
Rocket (arugula) will work equally as well, as would a few parsley or coriander (cilantro) leaves.
With a finishing touch is a little drizzle of extra virgin olive oil, and a cup of tea, I’m ready to start my day, and know that this breakfast will keep me going until lunch time.
If you love these, be sure to check out these other incredible vegan pancake recipes.
Tell me, what is your favourite breakfast at the moment?
Chickpea Pancakes with Avocado, Tomato and Watercress {vegan}
Ingredients
- CHICKPEA PANCAKES:
- 1 cup chickpea flour besan
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup water
- TOPPING:
- 1/2 large avocado
- 1 tbs finely chopped spring onion tops
- 1 tbs finely chopped red capsicum bell pepper
- juice of 1/4 of a lemon or more to taste
- salt and pepper
- 3 cherry tomatoes halved
- 1/4 cup watercress
- extra virgin olive oil
Instructions
- Place the chickpea flour, salt and baking powder in a bowl and whisk to remove any large lumps. Add the water and whisk until smooth. Leave to rest for 30 minutes.
- Place a large non stick frying pan over a medium heat. Lightly coat the pan in oil and use a ladle to pour the batter into the pan. You can make the pancakes as big or as small as you like. Cook until bubbles form on the surface before flipping and cooking for a further minute. Place on a plate lined with paper towel to cool while cooking the rest of the batch.
- To make the topping scoop the flesh out of the avocado and place into a small bowl or ramekin. Add the capsicum, spring onion tops, lemon juice and salt and pepper and roughly mash. Check the seasoning and adjust as necessary. Place the avocado mixture on top of a couple of pancakes and top with cherry tomatoes, extra virgin olive oil and a little salt and pepper. Add the watercress on the side and you’re good to go!
- Once the left over pancakes have cooled portion into zip lock bags or wrap in cling film and freeze.
