Imagine surprising your mom with a mouthwatering, nutrient-packed vegan brunch that looks as incredible as it tastes! These chickpea flour pancakes are not just a meal, but a love letter to mothers everywhere - packed with vibrant spinach, juicy cherry tomatoes, and bursting with flavor that will make her feel truly special. Whether you're a seasoned vegan chef or a curious home cook, this Mother's Day recipe is about to become your new weekend breakfast superhero!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1/2 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: chickpea flour, water, chopped spinach, halved cherry tomatoes, olive oil, salt, and pepper.
- In a mixing bowl, combine the chickpea flour and water. Whisk together until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter.
- Add the chopped spinach and halved cherry tomatoes to the batter. Stir well to ensure the vegetables are evenly distributed throughout the mixture.
- Season the batter with salt and pepper to taste. Mix thoroughly to incorporate the seasoning.
- Heat a non-stick skillet over medium heat and add the olive oil. Allow the oil to heat for a minute or two, making sure it coats the bottom of the skillet evenly.
- Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it gently into a round shape. You can make multiple pancakes at once, depending on the size of your skillet.
- Cook the pancake for about 4-5 minutes, or until small bubbles form on the surface and the edges start to look set. Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes on the other side until golden brown.
- Repeat the cooking process with the remaining batter, adding more olive oil to the skillet as needed to prevent sticking.
- Once all the pancakes are cooked, transfer them to a serving plate and keep warm while you finish the rest.
- Serve the pancakes warm, garnished with additional spinach or cherry tomatoes if desired. You can also drizzle a bit of olive oil or serve with a side of avocado for added flavor.
- Enjoy your Vegan Brunch for Mother's Day with family and friends!
Tips
- • For the smoothest batter, sift your chickpea flour to prevent lumps and ensure a silky texture. • Let the batter rest for 5-10 minutes before cooking to allow the flour to fully hydrate. • Use a non-stick skillet or well-seasoned cast-iron pan for the best pancake release. • Keep your pancakes warm by placing them on a baking sheet in a low-temperature oven (200°F) while cooking the remaining batch. • Experiment with additional mix-ins like herbs, nutritional yeast, or finely chopped bell peppers for extra flavor variations. • Serve immediately for the best texture and temperature - these pancakes are most delicious when fresh off the skillet!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
