Start Yoru Day Right: Quick & Healthy Oat & Chickpea Pancakes
Looking for a delicious and nutritious way to kickstart your day? Look no further than these easy-to-make oat and chickpea flour pancakes. Packed with fiber, protein, and anti-inflammatory benefits, they’re a healthy and satisfying choice to conventional breakfast breads.
These pancakes are incredibly versatile. Enjoy them savory with fresh cheese, avocado, and tomato for a light and refreshing breakfast, or sweet with a dollop of fresh fruit and a drizzle of honey for a touch of indulgence.Here’s what you’ll need:
60 grams rolled oats
50 grams chickpea flour
2 grams turmeric powder
2 teaspoons baking powder
10 ml apple cider vinegar or rice vinegar
170 ml water
Salt, black pepper, and sesame seeds to taste (optional)
Instructions:
- Combine dry ingredients: In a bowl, whisk together the oats, chickpea flour, turmeric powder, and baking powder.
- Add wet ingredients: Gradually add the water and vinegar to the dry ingredients,whisking constantly until a smooth batter forms. If the batter is too thick, add a little more water, a tablespoon at a time.
- Cook the pancakes: Heat a lightly oiled pan over medium heat. Pour 1⁄4 cup of batter onto the hot pan for each pancake. Cook for 4-5 minutes per side,or until golden brown and cooked through.
- Serve and enjoy: Top your pancakes with your favorite toppings and enjoy!
Tips:
For extra crispy pancakes, cook them over slightly higher heat.
For a fun twist, add chopped nuts, seeds, or dried fruit to the batter.
Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven.
These oat and chickpea flour pancakes are a delicious and nutritious way to start your day. They’re quick and easy to make, and they’re packed with flavor and nutrients. Give them a try and see for yourself!
Rise and Shine with Flavor and Health: A Chat with a Nutrition Expert About Oat & chickpea Pancakes
Time.news Editor: Hello everyone, and welcome back to our wellness series. Today, we’re diving into the world of breakfast with a quick and healthy twist: oat and chickpea flour pancakes. Joining us is [Expert Name], a certified nutritionist, to break down this flavorful and nutritious trend.
Expert: Thanks for having me! I’m excited to talk about this fantastic recipe.
Time.news Editor: Let’s start with the basics. What makes these oat and chickpea flour pancakes a standout choice for breakfast?
Expert: Well, they combine the goodness of two powerhouse ingredients: oats and chickpea flour.Oats are a fantastic source of soluble fiber, wich means they help regulate blood sugar and cholesterol levels. They’re also packed with antioxidants and minerals like magnesium and manganese. Chickpea flour is a complete protein, meaning it contains all nine essential amino acids. It’s also naturally gluten-free, making it a great option for those with dietary restrictions.
Time.news Editor:
That sounds impressive! And it’s amazing that they’re both easy to digest and nutritious.
Expert: Absolutely!
What’s more, this pancake recipe is incredibly versatile. You can enjoy them savory with fresh cheese, avocado, and tomato for a light and refreshing breakfast, or sweet with a dollop of fresh fruit and a drizzle of honey for a touch of indulgence. The possibilities are endless!
Time.news Editor: That’s great to hear! Now, let’s talk about the recipe itself. The ingredients seem surprisingly simple. Talk us through the steps and any tips you might have.
Expert: It really is a simple recipe! First,you combine dry ingredients like rolled oats,chickpea flour,turmeric powder,and baking powder. Then, you gradually add wet ingredients like water, apple cider vinegar, and a pinch of salt. the vinegar, by the way, helps activate the baking powder for fluffy pancakes. Make sure to whisk everything together until the batter is smooth.
Time.news Editor:
And what about cooking them?
Expert:
A lightly oiled pan over medium heat works perfectly. Pour about a 1⁄4 cup of batter onto the pan for each pancake and cook for about 4-5 minutes per side until golden brown and cooked through.
For extra crispy pancakes, just cook them over slightly higher heat.
Time.news Editor:
That sounds delicious! Any other tips for our readers who want to try these out?
Expert: Absolutely! Feel free to get creative with your toppings. While fruit and honey are classic sweet options,you can also experiment with things like nuts,seeds,chocolate chips,or even savory toppings like crumbled feta cheese or pesto.
Leftovers can be stored in the refrigerator for up to three days and reheated in the microwave or toaster oven.
Time.news Editor: Fantastic advice!
Expert: Thanks for having me. I’m excited for people to try these nutritious and delicious oat and chickpea flour pancakes and start their day right!