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.
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.
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 Tuesdays, Fat Tuesday, Gluten-Free Wednesdays, Wheat Free Wednesday and Allergy Free Wednesday.
Veggie Chickpea Pancakes
Makes: About 14, 1/4 cup pancakes, Cook time: about 30 minutes, hands-on
- 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
- Preheat oven to 225 degrees F. Cover a baking sheet with parchment.
- Shred vegetables in food processor or with a mandolin. Finely chop the onion. Combine them in a large bowl and stir to mix.
- In a small bowl, whisk together the eggs, olive oil, and milk. Add to shredded vegetable mixture. Season with salt and pepper.
- Add chickpea flour and stir well to combine.
- Warm large skillet over medium heat and spritz with olive oil.
- When hot, drop mixture onto skillet using 1/4 cup measuring spoon. Press lightly to flatten.
- 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.
- Place on baking sheet and keep warm in the oven until ready to serve.
- Plate with a dollop of sour cream or an egg-over-easy on top (my favorite).
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.