Savory Pancakes with Sun-Dried Tomato Pesto
Servings: 4
Calories: 424kcal
Ingredients
For the pancakes:
- 3 cups chickpea flour
- 2 tbsp ground flaxseed (flaxseed meal)
- 3 cups warm water
- 3 tsp baking powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp thyme
- 1 tsp olive oil optional
- salt to taste
- black pepper to taste
For the sun-dried tomato sauce:
- 5 sun-dried tomatoes soaked in hot water for 30 min if dry
- 1 pint cherry tomatoes
- 2 cloves garlic
- 1 cup fresh basil chopped
Instructions
- Whisk together all the pancake ingredients until well mixed with no clumps. Let sit for 15 minutes to thicken.
- Heat a nonstick pan (with optional olive oil) , and pour in the batter using a 1/4 cup measure. Spread it out to form your desired pancake shape and cook for 5 minutes or so per side until not sticky anymore.
- While the pancakes are cooking, blend all the sauce ingredients in a blender until smooth.
- Serve pancakes topped with the sauce and any optional savory toppings you want (walnuts, pine nuts, toasted pumpkin seeds, cooked Seitan crumbles, fresh chives, etc.
Nutrition
Calories: 424kcal | Carbohydrates: 63g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 1568mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1037IU | Vitamin C: 32mg | Calcium: 264mg | Iron: 7mg
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