Last Updated on 1 January 2024 by Brisbane Livewell Clinic
This vegetable chickpea pancake is a great breakfast option for diabetic individuals. This pancake gives a great start to the day with lots of protein, fibre, vitamins, and minerals, and no gluten.
The fundamental ingredient of this pancake is chickpea flour. It is also known as gram flour which has a mild nutty taste. It has fewer calories than wheat flour. The protein content in chickpea flour will keep you feeling full for longer, making it a great weight-loss food.
This easily digestible flour is extremely good for your gut health. It contains a high volume of linoleic and oleic, nutritionally valuable fatty acids. Chickpea flour is a low GI food that has less than half carbohydrates and triples the amount of soluble fibre than wheat flour. The soluble fibre helps to keep your cholesterol level under control and may regulate your blood circulation through proper heart functioning.
We have used carrots and spinach as the vegetables in the recipe. Carrot is a low-carb, low-fat vegetable with lots of starch, fibre, and simple sugar. It contains an ample amount of vitamins and minerals, including vitamin A, vitamin B6, vitamin K, biotin, and potassium. Carrots may improve your heart health by controlling bad cholesterol. It promotes skin appearance, controls acne & pimple, improves hair condition, boosts weight loss, regulates blood pressure, reduces the risk of diabetes, and increases your immunity. Carrot contains two antioxidants named lutein and zeaxanthin. These antioxidants work hard to improve eyesight.
Spinach is often called a plant-based superfood because of its nutritional elements. Spinach is rich in vitamin K, vitamin C, vitamin A, iron, folic acid, iron, magnesium, etc. It is good for your eyes, skin, and hair. It helps to reduce blood sugar, improves bone health, aids in weight loss, reduces inflammation, and boosts immunity.
Vegetable Chickpea Pancake
- 1/2 cup chickpea flour
- 1 cup of water
- 2 tablespoons carrot (grated)
- 2 tablespoons spinach (finely chopped)
- 1 red onion (finely, chopped)
- Salt (to taste)
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1 tablespoon coriander leaves (finely chopped)
- 2 tablespoons olive oil
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Add chickpea flour, carrot, spinach, red onion, salt, pepper, paprika, cumin powder, and coriander leaves in a mixing bowl. Mix lightly.
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Now add water and whisk properly. Add a little bit more water if needed. Make sure that there are no lumps in the batter.
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Heat ½ teaspoon oil in a frying pan. Add ¼ cup of the batter and spread thinly.
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Cook the pancake on medium heat for 5 minutes. Then flip and cook for another 3 minutes. Do the same with the rest of the batter.
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Serve hot.
