If you love eggs for breakfast, this is a great egg-free alternative.
Chickpeas have a lot of nutritional benefits as they are high in protein and fiber.
We keep a jar of the mix on the kitchen counter ready to go. Wisk in water, add vegetables a you're ready to bake.
- 2 cups chickpea flour
- 1 1/2 cup water or vegetable stock
- 3/4 cup nutritional yeast
- 1 leek - cut in thin rings
- 1/2 tbs tumeric powder
- 1/4 tbs garlic powder
- 1 tsp baking soda / powder
- salt & pepper to taste
- 1 tbs coconut oil
Whisk flour, water, yeast, tumeric, garlic, baking soda (powder), salt and pepper in a large bowl. Set aside.
In a large pan sautee leeks in 1 tbs coconut oil
Add leeks into the batter
Cook like pancakes or pour into baking dish and bake for 40-45 minutes at 220° C (400° F) celsius