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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.
For the pancake
For the vegetables
For the sauce
|Amount Per Serving|
|Calories 354||From Fat 137|
|% Daily Value*|
|Total Fat 15g||23.42%|
|Saturated Fat 1g||6.21%|
|Trans Fat 0g|
|Total Carbohydrate 46g||15.37%|
|Dietry Fiber 9g||37%|
|Vitamin A 1076.4IU||21.53%|
|Vitamin B-12 2.44µg||40.58%|
|Vitamin B-6 3.39mg||169.3%|
|Vitamin C 7.2mg||12%|
|Vitamin D 68.78IU||17.19%|
|Vitamin D3 1.64µg|
|Vitamin E 8.08mg||26.93%|
|Vitamin K1 (phylloquinone) 50.03µg||62.54%|
|Pantothenic acid 1mg||9.97%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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