If you’re a breakfast person like me, then you’re gunna love this recipe.
While I don’t eat a lot of cooked food, when I do, I make sure it is clean and wholesome. Sticking to a raw, plant-based diet is something I follow a majority of the time, but when occasion calls, I like to whip out recipes like this one.
I actually made this recipe for my partner after I realized they’ve never tried my buckwheat pancakes and chickpea eggs. They couldn’t believe it was vegan (they are vegan themselves, but eat pretty simply and don’t often experiment with lots of recipes like these ones).
What makes this recipe so great?
What I love about this recipe is that it is free of allergen-triggering wheat, eggs and dairy.
The buckwheat pancakes are loaded with fibre, iron, protein, magnesium, manganese, zinc and copper. Buckwheat also helps prevent inflammation in the body and lowers LDL (“bad”) cholesterol, while raising HDL (“good”) cholesterol. It contains protective phenolic compounds and antioxidants that fight cancer and heart disease, too.
The chickpea flour eggs are another miraculous creation that taste oh-so-delicious and provide you with some seriously awesome plant-based protein.
Chickpeas are not only a great source of protein, but they are high in fibre, manganese, folate, copper, phosphorus, iron and zinc. All very crucial components our body needs to stay healthy.
Chickpeas help control blood sugar levels, and are great for diabetics. They increase satiety and improve digestion, while helping protect against cancer and heart disease.
The thing that makes chickpea eggs really taste like eggs is kala namak – an East Indian sulphur black salt that literally tastes like eggs. I highly suggest you pick some up at your local health food store, or online.
If you make this recipe, let me know in the comments below how you liked it! I always love hearing how other people enjoy my recipes. I can ensure you that you’ll love this one!
Blueberry Buckwheat Pancakes
– 3/4 cup ground buckwheat groats
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1 banana
– 1 tbsp. flax
– 1 tsp. apple cider vinegar
– 1/2 cup almond milk (or other plant-based milk)
– sprinkle of cinnamon
– little bit of vanilla
– 1 cup blueberries (frozen, fresh, or thawed)
1. Blend the buckwheat groats to make a flour.
2. Add the rest of the ingredients (except the blueberries) and blend until smooth.
3. Stir in the blueberries.
4. Heat up a very small amount of coconut oil on a skillet, and cook the pancakes. Wait until you see little bubbles on the top until you flip. You might need more or less oil depending on the type of skillet you are using. For me, I use just a little bit, and use a spatula to lift the edges after they cook for a couple minutes. It does stick sometimes, but I think it’s just the pan I am using.
5. Cook on the other side for another couple minutes, and then put onto your plate.
6. Drizzle with pure, organic maple syrup and coconut flakes if you please!
Chickpea Flour Eggs
– 1/2 cup chickpea flour
– 1/2 cup water
– 1 tbsp. nutritional yeast
– 1 tbsp. flax seed meal
– 1/2 tsp. baking powder
– 1/2 tsp. Indian sulphur black salt (kala namak)
– 1/4 tsp. turmeric
– 1/4 tsp. paprika
– dash of black pepper
– 1 tsp. coconut oil
– 1 clove of garlic
– 1/4 cup chopped onions
– 1/4 cup zucchini (chopped)
– 1/4 cup mushrooms (finely diced)
– 1 green onion, chopped
1. Blend all of the ingredients under chickpea “egg” and keep aside.
2. Heat oil in a skillet over medium heat and add the onion and garlic and cook until translucent.
3. Add the vegetables, and cook for 2 minutes.
4. Pour the chickpea flour batter over the vegetables and cook for 2 minutes, or until the edges start to set. You can add a little bit of oil around the edges of the “egg,” but don’t add too much.
5. Scramble up the mixture at this point, and continue to cook. It will look a little messy and doughy, but this is what you want. Scrape the bottom, and let it cook for another 2 minutes before scrambling again. It will take about 4-5 minutes in total to cook.
6. Let this mixture sit for 1-2 minutes, and then break into smaller chunks. You can garnish with black pepper and finely chopped cilantro!