Garbanzo Veggie Pancake
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 249.7
- Total Fat: 17.2 g
- Cholesterol: 10.0 mg
- Sodium: 4.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.7 g
- Protein: 8.0 g
View full nutritional breakdown of Garbanzo Veggie Pancake calories by ingredient
Introduction
Garbanzo pancake with Veggies on top! Gluten Free & wonderful! Garbanzo pancake with Veggies on top! Gluten Free & wonderful!Number of Servings: 2
Ingredients
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0.25 cup Bob's Red Mill Garbanzo Bean Flour (1 serving = 1/4 cup) (by HEALTHIERANN66)
3 spear, medium (5-1/4" to 7" lo Asparagus, fresh
8 serving Cherry Tomatoes, Fresh, 1 Tomato
1 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
1 tbsp Pepper, black
2 tbsp avocado oil (by GOODKARMAGIRL)
Tips
Use whatever veggies you like!
I'll swap them out for Zucchini & Squash or add some broccoli or cauliflower! Get creative!
Directions
Whisk1/4 cup garbanzo bean flour into 1/4 cup luke warm water. Let sit for 30 min to 12 hrs.
Remove any foam from top. Add in cracked pepper (Or garlic pepper for a kick!)
Saute Asparagus.
Heat up avocado oil in a 6-7" skillet (can really use any cooking oil) to med/high heat. Pour in garbanzo bean batter.
Cook until middle of pancake is bubbling up (Just like regular pancakes!) and then flip! You want each side to be golden/dark brown. Add the cherry tomatoes (halved) to the asparagus at this time. You can also add some Dill to your saute'd veggies if you like as well.
When pancake is browned on both sides, remove from heat, place on plate, sprinkly some cheese, toss veggies on top, sprinkle some more cheese & black pepper on top!
CUT entire dish in HALF, save some for later or for your dining partner!
Trust me you can eat an entire on by yourself but half is plenty of food!
Serving Size: 1-2 servings, depending on how much self control you have.
Number of Servings: 2
Recipe submitted by SparkPeople user ALIS_SUN.
Remove any foam from top. Add in cracked pepper (Or garlic pepper for a kick!)
Saute Asparagus.
Heat up avocado oil in a 6-7" skillet (can really use any cooking oil) to med/high heat. Pour in garbanzo bean batter.
Cook until middle of pancake is bubbling up (Just like regular pancakes!) and then flip! You want each side to be golden/dark brown. Add the cherry tomatoes (halved) to the asparagus at this time. You can also add some Dill to your saute'd veggies if you like as well.
When pancake is browned on both sides, remove from heat, place on plate, sprinkly some cheese, toss veggies on top, sprinkle some more cheese & black pepper on top!
CUT entire dish in HALF, save some for later or for your dining partner!
Trust me you can eat an entire on by yourself but half is plenty of food!
Serving Size: 1-2 servings, depending on how much self control you have.
Number of Servings: 2
Recipe submitted by SparkPeople user ALIS_SUN.