PHOTO: ERIK PUTZ
Pancakes for dinner? Yes, please. These savoury hotcakes are packed with protein and, topped with in-season veggies, provide a perfectly balanced meal.
1 1/4 cups chickpea flour, preferably Bob's Red Mill Garbanzo Bean Flour
1 tsp salt, divided
1/2 tsp baking powder
1 1/4 cups milk
1/4 cup olive oil, divided
1 1/2 cups corn kernels
1 1/2 cups halved green beans
1 pint cherry tomatoes, halved (about 2 cups)
1/3 cup sour cream
1/4 cup basil pesto
8 small bocconcini, torn in pieces
Whisk chickpea flour, ¾ tsp salt and baking powder in a large bowl. Add milk, egg and 2 tbsp oil, whisking until no lumps remain.
Heat a large non-stick frying pan over medium. Add 1 tsp oil, then pour ½ cup batter into pan and cook until bubbles form on top, 1 to 2 min. Flip, then continue to cook until bottom is golden brown, about 1 more min. Transfer pancake to a plate. Repeat with remaining batter, adding more oil as needed. Cover pancakes with foil to keep warm.
Heat 1 tbsp oil in the same pan over medium-high until hot. Add corn and ¼ tsp salt, and sauté until slightly charred, 3 min. Stir in green beans and continue cook for 1 min. Add ¼ cup water, then cover and steam until green beans are tender, 2 min. Stir in tomatoes just until warmed through, about 1 min.
Stir sour cream and pesto in a small bowl. Top pancakes with vegetables, drizzle with sour cream–sauce and top with bocconcini.
Calories 539, Protein 20g, Carbohydrates 49g, Fat 32g, Fibre 10g, Sodium 832mg.
Excellent source of Vitamin A.
Chickpea flour, also called garbanzo bean flour, is gluten-free and high in protein. Look for it at the bulk food store, in the flour section of grocery stores or a health food stores.
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
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