Pancake di Farina di Ceci

Pancake di Farina di Ceci are savory Italian chickpea pancakes that are high in protein and perfect for a nutritious breakfast. They are gluten-free, deliciously nutty, and can be enjoyed with various toppings.

Ingredients

• Chickpea flour - 150 grams
• Water - 300 ml
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh rosemary - 1 tablespoon, chopped
• Garlic powder - 1/2 teaspoon
• Cherry tomatoes - 100 grams, halved
• Spinach - 100 grams, fresh

Steps

1. In a mixing bowl, combine chickpea flour, water, salt, black pepper, garlic powder, and chopped rosemary. Whisk until smooth and let it rest for 10 minutes.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour half of the batter into the skillet, swirling to create an even layer. Cook for about 3-4 minutes until the edges lift and the bottom is golden brown.
4. Flip the pancake and cook for another 2-3 minutes. Remove from the skillet and keep warm.
5. Repeat with the remaining batter, adding more oil if necessary.
6. In the same skillet, add cherry tomatoes and fresh spinach, sautéing until the spinach wilts and the tomatoes soften, about 2-3 minutes.
7. Serve the pancakes topped with the sautéed vegetables.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from chickpea flour.
• Rich in fiber, promoting digestive health.
• Gluten-free, suitable for individuals with gluten intolerance.

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