Mother's Day Brunch Recipe!
Mother's Day brunch isn't complete without pancakes of some sort...right? Make your mama these protein-packed and phytonutrient-dense savory chickpea pancakes for her special day this weekend. There's nothing like showing your mom how much you love her, than by giving her the recipe for something that's going to love on every single cell of her being in return. Happiest Mother's Day in the whole wide world!
FOR THE BATTER:
- 2 1/4 cups chickpea flour (we love Bob’s Red Mill)
- 2 TBSP extra virgin olive oil
- 1 cup water
- 1 tsp of cumin
- himalayan salt to taste
- sparing drizzles extra virgin olive oil for cooking
Whisk / stir together the chickpea flour, 2 TBSP of olive oil, water and cumin. Once mixed, sprinkle and whisk through a few pinches of himalayan salt. Set aside while you prepare your toppings.
Once ready to cook the cakes, heat your sparing drizzles of olive oil in a frying pan over medium heat. Add on 4 TBSP of the batter and allow to cook for 3-5 minutes, or until the bottom is fairly thick. Flip the cake and cook for another minute or two until you've reached a desired consistency. Repeat for remaining cakes until batter is done. Transfer to a plate to cool, and dress up with toppings!
FOR THE TOPPINGS:
- cherry tomatoes
- red and yellow bell pepper
- purple onion
- arugula + microgreens
- avocado (you can never have too much avocado)
- sparing drizzles of extra virgin olive oil for heating
- himalayan salt + black pepper
- red pepper flakes
- poached egg (optional)
- optional hot sauce (we love Cholula)
- optional hummus
*Also, just use whatever is in season for you and at your local market! This is what we were able to find.
Chop your farm fresh veggies into small cubes and slices (get creative with how your mama would enjoy them!). Heat a few TBSP of extra virgin olive oil in a frying pan, and add in all chopped ingredients. Heat until warm and slightly wilted. Top onto chickpea pancakes, garnish as desired, and enjoy!