Start your day off right with savory, and satisfying vegan protein pancakes that are made with just a few pantry staples. They are fluffy, tender and filling.
Travel Hack : I like to prepare my pancake mix as a travel hack especially for kids : put the dry ingredients in a ziplock bag and add water, oil and vinegar when you’re hungry and don’t have the time to shop for fresh ingredients. Cut up some veggies and your wholesome improvised travel meal is ready to serve. I first found this recipe as a breakfast hightlight on shisodelicious and been making them ever since.
The Best Vegan Pancakes with Chickpea Flour (Easy & Fluffy)
Easy & Fluffy
Ingredients
Dry :
- 140 g flour
- 110 g chickpea flour
- 2/3 tsp salt or 'Kala namak' black salt for egg taste
- 1/2 tsp tumeric
Wet :
- 350 ml water
- 2 tbsp oil
- 1 tbsp vinegar
- 2 tsp white miso (optional)
Cooking :
- extra oil
Instructions
- Mix all ingredients together and let sit in the fridge for 15 minutes or longer.
- Use an icecream scoop to portion even size pancakes in a medium hot pan. Fry from both sides with some oil.
Notes
Serve with sweet or salty toppings.
