Ingredients

The following ingredients have 4 Servings
  • for the pancakes
  • 1 cup chickpea flour
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup water (plus 1 - 2 tablespoons if needed)
  • 1/4 cup cooked quinoa
  • for the tomato salad
  • 3 cups cherry tomatoes (halved)
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon olive oil
  • Generous amount of salt + pepper (to taste)
  • additional fillings
  • Fresh spinach
  • Vegan Lime Crema

Instruction

  • Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
  • Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
  • Spay the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 - 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
  • Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
  • To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!