salted broccoli and tofu cake
71 recipes
chickpea pancakes with cauliflower cream
ingredients
servings
1
Chickpea flour
50 oz
Oat milk
100 oz
Yeast for bakery products
1 teaspoon
Iodized salt
to taste
Cauliflower
1 half
Thaina
5 oz
Dry parsley
to taste
Food yeast flakes
1 spoon
Flax seed
to taste
second courses from Italy
chickpea pancakes with cauliflower cream
chickpea pancakes with cauliflower cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I tried doing these pancakes for a dinner in breakfast mode ... using only chickpea flour obviously have a different consistency than traditional pancakes but I've devoured them anyway!
preparation
step 1
Prepare the batter: chickpea flour plus a pinch of salt, yeast, and then add the oat milk until it is homogeneous but not too liquid. Cover with film and rest in the fridge.
step 2
Cook the cabbage for about twenty minutes. After having cooled it, shake it with a bit of oatmeal, parsley, tahin, a pinch of flake food yeast (or salt), spices to taste.
step 3
Prepare the pancakes by heating a non-stick frying pan with an oil wire. Pour a stack of batter into the center, wait for the bubbles to form on the surface and then turn gently.
step 4
With this dose you will get about 4 small pancakes. Each time you put one on the plate, cover it with cauliflower cream, once on the top sprinkle with flaxseed.
step 5
I have accompanied them with eggplants in oil. Enjoy your meal!
