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Savoury Vegan Protein Pancakes with Green Asparagus

Savoury Vegan Protein Pancakes with Green Asparagus

Because pancakes are too good to have only for breakfast, today I have for you this Savory Vegan Protein Pancake with Green Asparagus recipe so you can enjoy pancakes at any time of the day without overdoing your sweet intake. 

I love eating pancakes, I see them as the perfect base for a stack of delicious ingredients, I wanted to transfer that concept into a savoury dish and that is how this recipe came about. I wanted a meal with a high protein content and a big bundle of greens to be able to pack on a whole lot of nutrients at the same time. 

To make the pancakes savoury we are making them with both chickpea flour and wheat flour, the intention was to avoid wheat flour or use as little as possible but while I was cooking I realised that if the mixture didn't have enough wheat flour the pancakes would fall apart. I guess a bit of gluten is needed to help bind everything together. 

There are many different flour options we could've use, but I wanted to use chickpea flour, first of all, to have that nice nutty flavour and also, to take advantage of all the benefits this highly nutritious flour has to offer. 

Chickpea flour is a great source of protein, which is exactly what I was after, as well as fiber and carbs. You get Folate, Phosphorous, Magnesium, Zinc, Potassium, Iron, and Selenium when you add it to your diet. It's a great option when wanting to reduce gluten intake, it promotes weight loss, controls inflammation, promotes heart health, improves digestion, stabilises blood sugar, it can prevent diabetes, and it's a dense source of energy. 

As you can see, we have a great "base" to work with, now all we have to do is start stacking greens on it. For that part I selected three ingredients that are also a nutritional powerhouse, asparagus, leek and seed sprouts. Here are some of its benefits: 

Asparagus: Improves digestion, helps cure tract infection, prevents low birth weight and birth defects. Helps cure hangovers, helps to manage anxiety and stress, fights PMS, treats Alzheimer, prevents rheumatoid arthritis, improves fertility. 

Leek: Relieves inflammation, improves bone health, keeps skin healthy, lowers blood pressure, helps prevent cataracts, improves eye sight, has antibacterial properties. 

Sprouts: Highest concentration and bioavailability of nutrients, boost immune system and metabolism, prevent anemia, relieve cold sores, prevent neural tube defects, reduce allergic reactions, improve blood circulation.

To get the most out of sprouts it is best to eat them raw, they loose many nutrients and enzymes when exposed to high temperatures, also they stay crunchy, adding texture to your creation. Since we are not cooking them just make sure you give them a good wash to avoid any bacterias from getting on your plate. 

Once you have the pancakes cooked and the veggies ready, all you have to do is stack them up and for the final touch, drizzle the sauce on top and these beauties are ready to be served. 

Ingredients
12
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy

Ingredients

For the pancake

  • 112 cups almond milk
  • 1 tsp baking powder
  • 1 cup chickpea flour
  • 12 tsp sea salt
  • 1 tsp sunflower oil
  • 1 cup whole grain wheat flour

For the vegetables

  • 8 oz asparagus
  • 1 leek (chopped)
  • 2 cups seed sprouts
  • 1 tsp sunflower oil

For the sauce

  • 1 cup almond milk
  • 12 tsp garlic powder
  • 2 tbsps nutritional yeast
  • 12 tsp sea salt
  • 2 tsps sunflower oil
  • 4 tbsps vegan mayonnaise
  • 1 tablespoon whole grain wheat flour

Directions

  1. Mix all the ingredients for the pancake batter first and put it aside for about 10 minutes, while you prepare the other ingredients.
  2. Preheat a frying pan and add the oil for the vegetables and fry the leek for about 5-10 minutes.
  3. For the sauce use a small pot and add heat up the oil first, add the flour and fry for about a minute or two.
  4. Use a whisk and start adding the almond milk slowly to avoid lumps.
  5. Take the sauce off the heat and add the rest of the ingredients.
  6. For the pancakes, heat up 1/4 tsp of oil in a frying pan and add some pancake batter.
  7. For each side of the pancake use 1/4 tsp of oil and fry each side for about 1-3 minutes until golden brown.
  8. To cook the asparagus heat up a pot with water and boil the asparagus for about 3-6 minutes depending on size.
  9. Serve on pancake with green asparagus, leek, fresh sprouts and some sauce on top, enjoy!

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