Chickpea Pancakes With Tofu Cream-Cheese And Fresh Dill

– High Protein Breakfast: No eggs, no dairy, no grains











 

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Chickpea Pancakes With Tofu Cream-Cheese And Fresh Dill
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
 

High Protein Breakfast: No eggs, no dairy, no grains.

Course: Breakfast, Dinner, Snack
Cuisine: Raw, Vegan, Vegetarian
Servings: 4
Author: RawEnergico
Ingredients:
For pancakes:
  • 1 cup of water (or more)
  • 1 cup chickpea flour (or more)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of sea salt
  • 1 chia egg (*see Instruction to make chia egg)
  • 3 teaspons of olive oil (for baking pancakes)
For chia egg:
  • 2 teaspoons chia seeds
  • 2 tablespoons of water
Pancake topping:
  • 450 or 650 gr tofu cream-cheese (with dill) (3 or 4 pack)
  • 2 bundles of fresh dill (chopped)
Instructions:
  1. At the lowest temperature bake pancakes, first on one side, then on the other. Stretch the mass for pancakes with a spoon.

  2. Wash fresh dill. Remove the root of the dill. Cut the leaves of the dill. Pour tofu cream cheese into the processor for food, add chopped dill and mix for a few minutes.

  3. Put pancake topping on pancakes.

  4. Serve with some lukewarm drink (almond milk, soy milk, hemp milk ...).

  5. Enjoy!

Recipe Notes:

* If you do not use soy in your diet, you can use avocado and tomato instead tofu cream-cheese (avocado is a good option).

* I made two types of pancakes (from chickpea flour and whole wheat flour). Still I prefer and recommend chickpea pancakes, because it is better taste and high protein pancakes. 

* Optional, in this recipe you can add hemp hearts (Manitoba Hemp Hearts).

 

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