Chickpea Pancakes with Spinach and Avocado

Hearty chickpea pancakes with spinach and tomatoes, served with creamy avocado and soy yogurt. With legumes and nutritional yeast flakes, they provide plenty of plant-based protein for a filling start to the day.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 150 g Chickpea flour
• 200 ml Water
• 2 EL Nutritional yeast flakes
• 0.5 TL Turmeric, ground
• 0.5 TL Sweet paprika powder
• 1 Prise Salt
• 1 Prise Black pepper
• 2 EL Rapeseed oil
• 100 g Baby spinach
• 150 g Cherry tomatoes
• 2 Stück Spring onions
• 1 Stück Avocado
• 0.5 Stück Lime
• 150 g Plain soy yogurt
• 0.5 Bund Chives

Method

1. Whisk the chickpea flour, water, nutritional yeast flakes, turmeric, sweet paprika powder, salt and pepper in a bowl with a whisk to a smooth, thin batter and let it rest for about 10 minutes.
2. Cut the spring onions into fine rings, finely chop the chives, halve the tomatoes and halve the lime. Halve the avocado, remove the pit and slice it.
3. Heat a non-stick pan with a little rapeseed oil over medium heat. Pour in a quarter of the batter and spread it evenly. After about 3 minutes, flip it and cook for another 2 to 3 minutes until golden brown. Cook the remaining batter the same way into 3 to 4 pancakes and keep them warm.
4. Sauté the spring onions and tomatoes in a pan with a teaspoon of oil for 2 minutes, add the baby spinach and let it wilt, then season with salt and pepper.
5. Top the pancakes with the spinach vegetables, spread the avocado slices and soy yogurt over them, sprinkle with chives and drizzle with a little lime juice.