Savory Chickpea Flour Pancakes with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Chickpea Flour Pancakes with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Chickpea Flour Pancakes with Fresh Vegetables

Delight in a hearty savory pancake crafted from nutrient-rich chickpea flour, enhanced with a boost of protein from egg white and firm tofu, and freshly chopped vegetables like red bell pepper, spinach, and tomato. This dish strikes a perfect harmony between satisfying texture, vibrant color, and a robust, subtly spiced flavor profile ideal for any meal.

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NUTRITION

492kcal
Protein
35.4g
Fat
11.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpea Flour (90g)

1 large Egg White (33g)

0.5 cup Firm Tofu (126g)

0.5 medium Red Bell Pepper (50g)

1 cup Fresh Spinach (30g)

0.5 medium Tomato (60g)

1 cup Water (240g)

Spices (Salt, Pepper, Cumin) to taste

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PREPARATION

  • 1

    In a mixing bowl, whisk together the chickpea flour, egg white, water, and spices until you form a smooth batter.

  • 2

    Fold in crumbled firm tofu, diced red bell pepper, chopped spinach, and tomato pieces.

  • 3

    Let the batter rest for about 5 minutes to allow the flavors to meld and the chickpea flour to hydrate.

  • 4

    Heat a non-stick skillet over medium heat. Lightly coat with a small amount of cooking spray or a minimal drizzle of oil if needed.

  • 5

    Pour the batter into the skillet, spreading it out evenly to form a pancake. Cook until the edges begin to set, about 3-4 minutes.

  • 6

    Carefully flip the pancake and cook the other side for an additional 2-3 minutes until golden and cooked through.

  • 7

    Remove from heat, slice if desired, and serve warm.

Savory Chickpea Flour Pancakes with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Chickpea Flour Pancakes with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Chickpea Flour Pancakes with Fresh Vegetables

Delight in a hearty savory pancake crafted from nutrient-rich chickpea flour, enhanced with a boost of protein from egg white and firm tofu, and freshly chopped vegetables like red bell pepper, spinach, and tomato. This dish strikes a perfect harmony between satisfying texture, vibrant color, and a robust, subtly spiced flavor profile ideal for any meal.

NUTRITION

492kcal
Protein
35.4g
Fat
11.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpea Flour (90g)

1 large Egg White (33g)

0.5 cup Firm Tofu (126g)

0.5 medium Red Bell Pepper (50g)

1 cup Fresh Spinach (30g)

0.5 medium Tomato (60g)

1 cup Water (240g)

Spices (Salt, Pepper, Cumin) to taste

PREPARATION

  • 1

    In a mixing bowl, whisk together the chickpea flour, egg white, water, and spices until you form a smooth batter.

  • 2

    Fold in crumbled firm tofu, diced red bell pepper, chopped spinach, and tomato pieces.

  • 3

    Let the batter rest for about 5 minutes to allow the flavors to meld and the chickpea flour to hydrate.

  • 4

    Heat a non-stick skillet over medium heat. Lightly coat with a small amount of cooking spray or a minimal drizzle of oil if needed.

  • 5

    Pour the batter into the skillet, spreading it out evenly to form a pancake. Cook until the edges begin to set, about 3-4 minutes.

  • 6

    Carefully flip the pancake and cook the other side for an additional 2-3 minutes until golden and cooked through.

  • 7

    Remove from heat, slice if desired, and serve warm.