Veggie Chickpea Pancakes

My jars are running amuk!

It turns out, moving my flours from baggies to jars was only half the battle.

Ha!  A good labeling system is kind of important too.

This weekend, I thought I was grabbing millet flour.  But no.  It was chickpea.

It turned out to be a happy accident.

Shredded zucchini, yellow summer squash, red pepper and onion create a savory pancake with a hint of mashed potato-like creaminess thanks to that chickpea flour.

Chickpea Veggie Pancake. PartTimeHealthNut

Earmarked for breakfast this week, they’ll go under eggs-over-easy or with a piece or two of turkey sausage. Feeling decadent, they’re just 85 calories per pancake.

Veggie Chickpea Pancake.PartTimeHealthNut

Now if only I could figure out this labeling problem.  I’ve tried sticky notes, taping paper on the lid, and dropping a strip of paper into the jar.

Do you have a system you love?  I’d love to hear it.  Please leave me a comment below to share.

Note: This post was shared with the following blog communities: Make Your Own Monday, Slightly Indulgent TuesdaysFat Tuesday Gluten-Free WednesdaysWheat Free Wednesday and Allergy Free Wednesday.

Veggie Chickpea Pancakes

From PartTimeHealthNut.com

Makes: About 14, 1/4 cup pancakes, Cook time: about 30 minutes, hands-on

Ingredients

  • 2 yellow summer squash
  • 1 seeded red pepper
  • 2 zucchini
  • 1 small yellow onion
  • 1 tsp. salt
  • Pepper to taste
  • 4 T extra virgin olive oil, plus more for skillet
  • 2 eggs
  • ¼ cup unsweetened non-dairy milk
  • ½ cup chickpea flour

Directions

  1. Preheat oven to 225 degrees F.  Cover a baking sheet with parchment.
  2. Shred vegetables in food processor or with a mandolin.  Finely chop the onion. Combine them in a large bowl and stir to mix.
  3. In a small bowl, whisk together the eggs, olive oil, and milk. Add to shredded vegetable mixture.  Season with salt and pepper.
  4. Add chickpea flour and stir well to combine.
  5. Warm large skillet over medium heat and spritz with olive oil.
  6. When hot, drop mixture onto skillet using 1/4 cup measuring spoon. Press lightly to flatten.
  7. Cook until the top of the pancake looks dry.  Flip and brown the other side.  When the pancake is ready to flip, it will be easy to insert a metal spatula under it.
  8. Place on baking sheet and keep warm in the oven until ready to serve.
  9. Plate with a dollop of sour cream or an egg-over-easy on top (my favorite).

Nutrition information:

Serving Size: 1/4 cup (1 pancake), Calories: 85,Carbohydrates: 7.3g, Protein:3.0g, Fat:5.4g, Fiber:2.1g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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15 responses

  1. We keep blue painters tape in a kitchen drawer and write on that with a Sharpie. Easy to remove and reuse!

    • Ah ha! Painters tape, that’s brilliant! I’ve been experimenting with dry erase marker directly on the lid. I’ve had no messy mishaps since. =)

  2. Pingback: What I Eat: Gluten-free, Sugar-free, Dairy-free Breakfast. « Part-Time Health Nut

  3. These look delicious Marya! I love socca, but doesn’t it taste horrible raw? I remember when I first used it, I actually threw it out because I thought something was wrong with it! Hehe… I’m happy I gave it another shot though! :)

  4. Happy accidents are the reason for many of my best dishes. Thanks for sharing these. For flour storage I use mason jars and write on the lid with a sharpie – low tech but it works.

    • Oh good, I’m glad I’m not alone in that! Yup, I definitely think I could stick to the sharpie on the lid method. I seem to have fallen short with sticky notes (or else they keep falling off, one of the two). ;-) Thanks for sharing! Warmly, Marya

  5. I do not currently have any Chickpea flour, but looking at these lovely pancakes and imaging how tasety they are sure does make me want to run out and get some:) I know I will give these a try, they look and sound really good.As for marking my ingredient jars I usually write on the tops of my jars with a permanent marker if the lids are light in color with no pattern or I use large self adhesive lables that I cut to fit the top of the jars then I write on lids with the marker then use clear packing tape over the lable to keep the label clean. Pretty basic,nothing fancy but it works:) Thank you again for sharing your lovely reciepes, it’s such a gift when unexpected ingredients turn out to be our new favorites foods. YEAH!!!

    • Hi Kathy, Yes, I can’t get over how much I love chickpea flour! Ah ha! Labels would definitely stay on better than my sticky notes. Thanks for the tip. =)

  6. Mmmmm…. those look good. :-)

    Wish I could help you with your labeling problem. Since I haven’t been buying bulk (haven’t found a place to get gluten free in bulk yet), my flours and such are still in their packages. I have them lined up on shelves in see-through plastic food storage containers (Snap-Lock).

    Pretty much, I have them “categorized” in an order that means something to me that helps me remember… Almond and coconut flours together because they’re kind of “sweeter”, then “rice flours”, then heavier things like buckwheat. Sort of a progression. On another shelf I have all the “starches” like tapioca, arrowroot, potato… On another shelf I have things that are add-ins, like baking soda, baking powder, xanthan gum…

    Anyway, as long as everything goes back in the place that it came from, I can most times remember where to look for everything and usually find it there. The problems arise when I need to ask my husband to get something for me and I need to explain the “picture” location that I have in my head (left side, third shelf, about the middle… etc).

    All gluten free items are on the left side. All other gluten-laden items are on the right side.

    So far, I haven’t labeled anything because we can see through the containers.

    I suppose color coding – or numbering – could keep things in order. Hmmm… Numbering? Alphabetizing? Guess it has to work with however one’s mind works. :-)

    Hey – I’m glad I have my baking ingredients at least that organized – and wish I could figure out what to do with everything else in the house that needs shaping up! :-)

    • Aw, thanks, Cat. I love this! Oh, those Snap-Locks are good! I use a big one in my freezer to create a “drawer” to help me stay organized. Another problem I have is a lack of space. It’s all shoved together so I can’t really see it. You’ve inspired me to get my butt in gear. =) Marya

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