Ahh Pancake Tuesday. The day of feasting before the fast.
To give you a little bit of background, if you’re not already aware, Shrove Tuesday is the day preceding Ash Wednesday – the beginning of Lent. Lent, of course, in the Christian religion, is a time of fasting and giving up one’s glutenous vices for 40 days. The tradition has been alive for hundreds of years.
Now in the 1400s, they didn’t have the vast catalogue of ingredients we are accustomed to nowadays. Most people only had a little bit of milk, eggs, flour and salt. Combining these elements, of course, will give you a pancake, and so it was decided that this would be the staple of the feast day. PANCAKE TUESDAY WAS BORN.
However, it’s now 2019 and I’m not giving up anything for Lent. Life’s too short and I’ve got a food blog to run.
So bombarded by countless images of stacked pancakes covered in maple syrup, chocolate and crème fraîche on my feeds, I decided to go against the grain.
I wanted to something savoury, as I find sweet pancakes are often sickly, heavy and leave me feeling very bloated. I then decided to go a step further and make this a super healthy, high protein ting.
This recipe called for chickpea (gram) flour, which packs a whopping 22g of protein per 100g. I also paired it with Vegan Quorn Pieces to make the protein count even greater.
Mixed with peppers, spinach, sweetcorn, picante peppers and jalapeño cashew cream, these were an absolute dream to eat. They are bursting with flavour and 100% guilt-free.
I recommend making a batch of the batter to throw in the pan after the gym – sooo much more satisfying than a protein shake.
Hot sauce on the side too is a must (but only if you’re a spicehead like me).
Red Pepper Chickpea Pancakes (High Protein)
- 200 g chickpea flour
- 400 ml water
- 2 red bell peppers (finely chopped)
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tbsp coconut oil
- Preheat a large frying pan over a medium heat.
- Place flour, garlic powder, salt, pepper, paprika, nutritional yeast and baking flour in a large mixing bowl. Stir briefly to combine. Add the water and whisk for about 10-15 minutes to puff the batter up. It helps to have a stand mixer for this job but a hand mixer will do just fine.
- When the batter is nice and bubbly, fold in the chopped peppers carefully so as not to knock too much air out.
- Add a little bit of coconut oil to the pan and spread around for an even coating. The pan should be hot enough that it sizzles slightly. Ladle the batter onto the pan until you have enough to almost cover the bottom (took about 2 ladles for me). Cook for about 5 minutes until lightly golden and a spatula inserted underneath will not tear it. I found it helped to check underneath the edges of the pancake every minute or so to check. Flip the pancake and cook for another 5 minutes.
- Plate up and top with desired goodies.