Clean, savory and nutrient packed grain, gluten and dairy free pancakes. We adore these for brunch or really anytime with a lovely salad. Completely clean whole-food ingredients and can be made in under 10 minutes. These make for a creative meal for the whole family.
The combinations of ingredients are endless. We used all local herbs from our garden and whatever veggies are in season.
Try topping these beauties with any of our dressings on the blog. They go fabulous with our tahini or nutbutter dressings. We also love them with fresh microgreens and sliced avocado.
The below was inspired by “The Clean Plate” cookbook. Gratitude!
Serves 2
Use coconut oil for the pan
3/4 cup of chickpea flour
3/4 cup of veggie or bone broth
1 tbsp of EVOO or truffle oil
1 and ½ cup of any leafy green of your choice
1 tsp Himalayan sea salt
2 scallions thinly sliced or ½ cup of diced purple onions (we love the color of the purple)
1 tbsp of olive tapenade or ½ cup of diced olives
2 tbsp minced parsley
2 tbsp minced cilantro
2 tbsp minced dill
2 tbsp minced mint
2 tsp grated lemon or lime zest
2 tbsp chia seeds
1 tbsp of flax seeds
Sea salt and pepper to your liking
Mix flour, broth, EVOO and salt. Ensure all is mixed well. Then, mix the rest of the ingredients in. Use coconut oil to heat the pan. Pour batter into pan/griddle and cook like you would a traditional pancake on medium heat for about 2-3 minutes each side.
Enjoy!
With gratitude and love,
Christine & Stephanie
