Chickpea Pancakes
Chickpea pancakes - Quickly made and infinitely variable. | Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Chickpea flour in the gluten-free pancakes provides plenty of fiber as well as a good portion of vegetable protein. Both ensure good and long-lasting satiety. It can also curb cravings.
Want a little more color? The gluten-free pancakes become colorful with cooked and pureed beets or spinach - and a healthy portion of vegetables also ends up on the plate.
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 3 ½ ozs Chickpea flour
- 1 ¾ ozs Rice flour
- 8 ½ ozs Rice milk
- 4 eggs (M)
- 1 pinch salt
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
Mix both flours. Whisk in a bowl with rice drink, eggs and salt and mix until smooth. Set aside and let swell for about 10 minutes.
Heat ½ tbsp. canola oil in a frying pan, pour in a ladleful of batter, spread and bake over low to medium heat for 1-2 minutes. Turn pancakes and finish baking in 1-2 minutes.
Do the same with the remaining dough and serve immediately.
