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Savoury Pancakes + Roasted Vegetables | Dairy-Free, Gluten-Free

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings

Pancakes for dinner? Why not? Especially when they're healthy, like these savoury pancakes and roasted vegetables. Dairy-free and gluten-free

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup organic brown rice flour
  • 1/4 cup tapioca flour/starch (if not allergic to gluten, replace with 1/4 cup whole spelt or rye flour)
  • 1 tsp aluminum-free baking powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper to taste
  • 2 free-range organic eggs (or 2 'chia eggs' for vegan option: mix 2 Tbsp chia seeds with 1/3 cup warm water, wait 5-10 minutes and use)
  • 1 cup plant-based milk (I used millet)
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh cilantro chopped

Veggies

  • 8 oz organic cremini or shiitake mushrooms washed, sliced
  • 2 onions thinly sliced
  • 3 large carrots washed, thinly sliced
  • 1.5 cups organic baby spinach washed and dried
  • 1 tsp thyme dry
  • 1 tsp oregano dry
  • 1/4 tsp sea salt
  • black pepper to taste
  • extra-virgin olive oil for cooking
  • 1 garlic clove minced

Instructions

  1. Mix the dry ingredients for the pancakes into a large glass measuring cup.
  2. Mix the wet ingredients in another mixing bowl, then combine the wet into the dry mixture in the glass measuring cup, mix, and add the cilantro.
  3. Pour a small quantity (you should fit 3) in a large pan over medium heat, with some olive oil. 3-4 minutes for the first side and 2 minutes for the 2nd side is usually how long it takes. You want the pancakes to be nicely golden.
  4. Transfer into a plate and keep in a warm oven while cooking the rest.
  5. While doing all this, you can quickly sauté your veggies in another large pan with a drizzle of olive oil, over medium heat.
  6. Start with the onions, cook for a few minutes, then add the mushrooms and carrots and sauté for an additional 5-6 minutes, or until it starts roasting a bit.
  7. Finally add the garlic, and spinach, and cook for a few more minutes, stirring often and making sure the garlic doesn't burn.
  8. Serve immediately: give 3-4 small pancakes per person and add vegetables on top, and fresh cilantro and sesame seeds (optional).

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 490kcal | Fat: 19g | Saturated fat: 3g | Cholesterol: 109mg | Sodium: 538mg | Potassium: 1178mg | Carbohydrates: 66g | Fiber: 7g | Sugar: 13g | Protein: 14g | Vitamin A: 11775% | Vitamin C: 13.9% | Calcium: 176% | Iron: 3.4%