Süße Pfannkuchen kann jeder – probier mal diese! 🤤

What's better than sweet pancakes? Savory pancakes! With a little topping, a sauce, or a dip—perfect for breakfast, lunch, or dinner. Always a good choice, always delicious, and vegan too! What's better than sweet pancakes? Savory pancakes! With a little topping, plus sauce or dip—they're perfect for any occasion. ############# RECIPE ## ############## ----------------------- Spicy Chickpea Pancakes (4 pieces, Ø 18cm) ----------------------- 130g chickpea flour 300ml water 50g plant-based yogurt 10g ground flaxseed 1 tsp cornstarch 1 clove garlic 1 tbsp nutritional yeast 1/2 tsp cream of tartar baking powder 3/4 tsp black salt (or regular salt) 1/2 tsp smoked paprika powder 1/2 tsp chili flakes 1/4 tsp ground turmeric Optional: 1 tbsp freshly chopped herbs Topping suggestions: Tomato, baby spinach, and onion Mushrooms, zucchini, and basil Bell peppers, smoked tofu, and spring onion Serve with: Hummus, Chili sauce, yogurt sauce Fresh herbs ----------------------- Mix all ingredients together until a smooth, slightly thick batter forms. My tip: use a sealable container (e.g., a large glass) and shake. Chickpea flour tends to clump easily. Then let it rest for 10-15 minutes. The finished batter should be thick but pourable – about the consistency of a slightly thicker crêpe batter. It's better to start with a little less liquid and add more later. Meanwhile, prepare the toppings. Chop everything into small, thin pieces, not too much – it's not pizza, after all. Preheat a pan over medium heat and brush it with a little oil. Pour in about 1/4 of the batter and spread it out into an approximately 18 cm (7-inch) pancake. Distribute the toppings on top, cover, and cook for about 3-4 minutes. Flip and cook the second side for another 2-3 minutes. ----------------------