Up for a quick and protein filled breakfast?
Then these pancakes are the perfect way to start your day healthy!
COURSE: Breakfast
CATEGORY: Vegan, Gluten Free
PREP TIME: 5 minutes
COOKING TIME: 15 minutes
SERVINGS:(± 10 small pancakes)
Ingredients
Pancakes
Jurgensburg Brown Pea Flour – 50g
Onion – 1/2 of medium (sweet type)
Garlic – 1/2 clove
Tomato pesto – 1 tbsp
Cilantro – few sprigs
Water – 100ml
Sesame oil – 2 tsp
Jurgensburg Baking Powder – 1 tsp
Spices, salt – to taste
Filling
Avocado – 1/2 of medium (± 80g)
Lime juice – 1 tbsp
Sesame seeds – 2 tsp
Herbs with salt – 1/2 tsp
Cherry tomatoes – 5 pieces
Cilantro – few sprigs
Organic Product
Preparation
Mix all ingredients for pancakes (Brown pea flour, cut onion, garlic, tomato pesto, cilantro and spices) in a bowl. Add water, baking powder and whisk all together.
Grease your pre-heated pan with sesame oil and bake a small pancakes using 1 tbsp of dough for each, approx. 1 minute each side until slightly toasty.
Prepare filling by mashing avocado with a fork, then add lime juice and herbs and mix all together with a fork.
Arch each pancake and place side-by-side one to another. Fill pancakes with mashed avocado spreading the volume equally between all pancakes.
Garnish dish with toasted sesame seeds, cherry tomatoes and fresh cilantro.
Nutritional Content
Pancakes: Calories (kcal) 380 Fat (g) 22 Carbohydrates (g) 37 Total Sugars (g) 6 Protein (g) 14
Filling: Calories (kcal) 200 Fat (g) 16 Carbohydrates (g) 13 Total Sugars (g) 3 Protein (g) 4
Recipe by Oksana Dave / Gingerbite
