Name: Savory Chickpea Flour Pancakes with Smoked Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup dry chickpea flour; 1 large egg; 0.33 cup water; 1 cup raw spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground turmeric; 0.25 tsp ground cumin; 0.25 tsp baking powder; 1 tsp olive oil; 0.5 cup nonfat Greek yogurt; 1 tbsp fresh dill; 1 tsp lemon juice; 2 oz smoked salmon

Nutrition

Per serving

489 calories

Protein: 42g; 34% of calories
Carbs: 44g; 35% of calories
Fat: 17g; 31% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the dry chickpea flour, baking powder, sea salt, black pepper, turmeric, and cumin.
Add the large egg and water to the dry ingredients, whisking until a smooth, thick batter forms.
Finely chop the raw spinach and fold it into the batter until evenly distributed.
In a small separate bowl, stir together the nonfat Greek yogurt, fresh dill, and lemon juice to create the herb sauce; set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Pour the batter into the skillet to form two medium pancakes, cooking for 3 to 4 minutes until bubbles form on the surface.
Flip carefully and cook for another 2 to 3 minutes until the pancakes are golden brown and firm.
Plate the pancakes and top them with the smoked salmon and a generous dollop of the prepared herb yogurt sauce.

Nutrition

Ingredients

Instructions

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