Chickpea Pancakes with Kale Pesto, Asparagus and Golden Beets – Food Pharmacy

Recipes, Therese Elgquist

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Chickpea Pancakes with Kale Pesto, Asparagus and Golden Beets

Who knew that you could make pancakes without eggs? And that using chickpea flour instead of wheat flour will give you pancakes that are both nutritious and tasty at the same time? Now you know!

Chickpea Pancakes with Kale Pesto, Asparagus and Golden Beets
(serves 4)

1 heaping cup chickpea flour
2 cups unsweetened plant-based milk of your choice, or water
1 Tbsp cold-pressed olive oil
a handful fresh herbs + more for serving
a pinch of salt

3.5 oz (100 grams) kale
0.5 cup cold-pressed olive oil
1 garlic clove
3 Tbsp pumpkin seeds
8 oz (250 grams) asparagus
10 oz (300 grams) golden beets
1 can soaked and cooked white beans (approximately 15 oz or 500 grams)
1 organic lemon, juice + zest
Salt and freshly ground black pepper

Start by adding chickpea flour, plant-based milk, cold-pressed olive oil, herbs and salt to a bowl. Whisk to a smooth batter. Let rest for 10 minutes.

Wash the beetroots carefully (leave the skin on), and cut into chunks. Steam for 7-10 minutes, until tender. Take the end of the asparagus between your thumb and forefinger and bend until it breaks. Let’s sacrifice the ends to the asparagus Gods. Separate the tops of the asparagus from the stems and add them to the beets for two minutes. Use a vegetable peeler to shave the rest of the asparagus into ribbons.

Time for the kale pesto. Trim the kale and wash the leaves. Add kale, olive oil, garlic, pumpkin seeds and 1 Tbsp lemon juice to a blender and process until smooth. Add salt and freshly ground black pepper to taste. Toss the kale pesto with the golden beets and the asparagus – both tops and ribbons.

Don’t wash the mixing bowl or pitcher just yet, you will use it for the beans as well. Drain and rinse the canned beans. Use the blender and mix beans, zest and the rest of the lemon juice until smooth. Add some water to get the right consistency. Salt and freshly ground pepper to taste.

Heat a lightly oiled frying pan over low heat. Pour or scoop the batter onto the frying pan, using 3-4 Tbsp for each pancake. Tip to spread out or spread with a spoon. Wait for approximately 1 minute, then turn over and cook the other side.

Serve the pancakes with the creamy white beans, asparagus, golden beets and kale pesto. Preferably with some added fresh mint leaves. There are, of course, endless variations and you can use any filling you like. Try steamed pumpkin and avocado, or fried mushrooms and spinach. If you eat salmon, that’s also an excellent choice. Yummy.

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