Hey there, food adventurers! Ever feel like your energy levels are playing hide-and-seek? I know I do, especially after a good workout or a busy morning. That's why I'm super excited to share my latest obsession: Rainbow Veggie Power Pancakes!
Okay, okay, they're technically chickpea crêpes, but 'pancakes' just sounds more fun, right? And that's exactly what these are—a fun, vibrant, and seriously delicious way to fuel your body with goodness. Forget those boring, heavy lunches. These are light, full of flavour, and packed with all the good stuff.
Now, I'm not going to lie, sometimes getting motivated to cook, or even exercise can be a real struggle for me, and I bet you also know that feeling. You know the one when your brain makes up a million reasons why staying on the couch is better. But the thing is, whenever I push past that initial resistance and go for a run or make something healthy it always makes me feel amazing! It's like a reset button for my mood and my energy levels.
And these pancakes? They are the perfect reward after a run, or even just a busy morning. They’re incredibly versatile too. The recipe below uses beetroot, garlic and almonds for a delicious creamy base, but feel free to experiment with other veggies or flavours you have on hand. The goal is to make this recipe your own and enjoy the process.
Let’s Get Cooking!
Ingredients:
For the Creamy Beetroot & Almond Filling:
- 1 cup almonds (or ½ cup roasted almond butter)
- 4 roasted garlic cloves (or 1 large clove if unroasted)
- 2 cooked beetroots (roasted is best for flavour!)
- 2 tbsp lemon juice
- ½ tsp fine sea salt
- Black pepper, to taste
For the Chickpea Pancake Batter:
- 1 cup chickpea flour
- Just over ½ tsp fine sea salt
- 1 tbsp oil (optional), plus more for frying*
For the Fun & Colorful Veggie Toppings:
- 100g asparagus, chopped
- 100g tenderstem broccoli, chopped
- 2 tsp oil, suitable for stir-frying
- 2 spring onions, sliced
- Radishes, fresh or pickled, for a zing!
- Assorted salad leaves for a fresh crunch
- 1 ripe avocado, sliced
- Sprouts (radish, mung bean, whatever you fancy!)
- ½ lemon
- White and black sesame seeds, to decorate (optional)
- Salt and pepper to taste
Instructions:
Creamy Beetroot & Almond Filling:
- Toast those almonds! Roast the almonds at 180°C / 355°F for about 10 minutes, until lightly browned and fragrant. Then add the garlic and roast for a further 10-15 min, until cooked but not browned.
- Grind the almonds to a fine powder in a food processor. For a super smooth filling, keep going until you have almond butter.
- Add the cooked beetroots, roasted garlic, lemon juice, salt, and pepper. Blend until smooth, adding a little water to loosen if necessary. The texture should be like hummus.
Stir-Fried Veggies:
- Chop the asparagus and broccoli into similar-sized pieces for even cooking.
- Heat 2 tsp of oil in a wok or large pan. Stir-fry the asparagus and broccoli for 3-4 minutes, until slightly tender but still crunchy. Add the spring onion for the last minute.
Chickpea Pancakes:
- Whisk together chickpea flour and salt in a large bowl.
- Gradually add about 1 cup of water, whisking well after each addition to avoid lumps. It'll start thick then thin to a crêpe batter consistency. Add the oil now if using.
- Heat a non-stick pan over medium heat, brush with a little oil. Pour a thin layer of batter into the pan, swirling to form a circle. Cook until it releases from the sides, then flip and cook the other side for about a minute.
- Stack the cooked pancakes to keep them moist.
Assemble Your Masterpiece:
- Fill each pancake with beetroot cream, stir-fried veggies, radishes, salad leaves, avocado slices, and sprouts.
- Squeeze some lemon juice on top, add a sprinkle of sesame seeds, salt, and pepper.
Notes:
- The oil in the batter is optional but adds to the texture. Try almond butter instead for a different flavor.
- Get creative with your toppings! Add other veggies, use different herbs, whatever makes you happy.
- If you don't have time to make the beetroot cream from scratch you can use a good quality store bought hummus.
And there you have it! Rainbow Veggie Power Pancakes that are not only good for you but also taste fantastic. These are perfect for a quick lunch, a light dinner, or even a brunch party. Feel free to experiment and adjust the ingredients to your own taste. Happy cooking!