Breakfast

Jalapeno Veggie Fritters

When I first encountered coconut flour, I was obsessed & baked with it all the time.

This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)

Why?It is…

  • cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
  • only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
  • a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
  • high in fiber & protein.
  • low in sugar.
  • a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
  • tastes great.

I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!

So now on to these Jalapeno Veggie Fritters.

They are…

  • easy to make.
  • a protein & vitamin packed healthy breakfast.
  • made with spices that are beneficial to your health.
  • loaded with heat & flavor.
  • delicious.

Jalapeno Veggie Fritter

  • Servings: 3 fritters, serves 1
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/3 c garbanzo bean flour
  • 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/8 tsp paprika
  • 1/8 tsp pink Himalayan salt
  • 1/8 tsp turmeric
  • 1 T finely chopped onion
  • 1/4 c shredded zucchini
  • 1/4 c shredded carrot
  • 1/4 c corn
  • Finely chopped jalapeno to taste

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Directions

  1. Heat a medium size pan on low heat with non-stick spray.
  2. Add your flour & spices to a medium size bowl & mix.
  3. Add water & whisk until clumps are gone.
  4. Fold in your veggies. (Feel free to add or omit any veggies you like.)
  5. Pour batter into pan & cook as you would a pancake.
  6. Cook until slightly browned on each side.
  7. Serve with salsa, tahini, whatever you like!

And here was my view while eating my fritters.Image result for laughing emoji

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Breakfast · Lunch / Dinner

Chickpea Pancake Omelette

I am excited for this post because it incorporates 3 of my favorite things, 1) Chickpeas 2) Pancakes  3) Veggies.

Why do I love chickpeas?

  1. For their Nutrition:
    • 1 c of chickpeas contains 15 g of protein & 12 g of fiber
    • 1 c also equals 269 calories & 4 g of fat, none of which is the unhealthy saturated or trans varieties
    • They are a source of 10 different vitamins
  2. Image result for Chickpeas to chickpea flourFor their extended uses:
    • You can eat them straight out of a can (rinse them first)
    • You can cook, bake or roast them
    • You can turn it into chickpea flour*, which you can also buy
    • I have used chickpeas in breakfast recipes, salads, lunches/ dinners, & many desserts/ snacks!

*To make your own chickpea flour: Simply place dried chickpeas into your food processor or high speed blender. Pulse several times until the chickpeas are broken down into a fine powder & a flour begins to form. Do not over-process because the flour will turn into a paste – which I also like to use, just not when I am looking to make flour 🙂

Chickpea Pancake Omelette

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

Batter:

  • 3/4 c chickpea/ garbanzo bean flour (I used Bob’s Redmill)
  • 3/4 c + 2 T unsweetened plant-based milk (More if needed; you don’t want the batter to be too thick. Desired consistency of pancake batter)
  • 2 tsp apple cider vinegar
  • 1 T nutritional yeast/ nooch
  • 1/4 tsp Italian zest seasoning (I like Flavor God’s)
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt

Sauteed Veggies:

  • 2 T diced red onion
  • 3 baby peppers: red, yellow & orange
  • Small handful of zoodles / spiralized zucchini
  • 2 baby carrots, thinly sliced
  • 2 long flat kale leaves, stem removed & torn into pieces
  • 4 Brussels sprouts, shredded
  • 1/4 of a golden beet, thinly sliced
  • 1 T fresh chopped cilantro

Toppings:

  • Avocado
  • Beet hummus (recipe if Falafel Buddha Bowl post)
  • Black bean salsa
  • Nooch
  • Fresh cilantro
  • Sliced Peaches

Directions

  1. In a measuring cup, whisk together the chickpea batter. Set aside.
  2. In a heated nonstick skillet, saute all veggies on medium heat. Remove & place on a plate.
  3. Pour half the batter into the pan like you would a pancake. Add the veggies to one side of the batter.
  4. Wait for bubbles to form & the batter to firm up & then gently fold over one side to cook another minute. Cover with a lid, turn off heat, & allow to steam for a few more minutes.
  5. Garnish with desired toppings or make a whole bowl out of it! Enjoy 🙂

What veggies would you use?!