Chickpea Brown Bean Pancake

Sprouted Chickpea & Brown Bean Pancakes – A Wholesome Protein Meal
What makes this sprouted chickpea and brown bean pancake unique is that it provides a complete protein meal when combined with rice. Adding a stalk of fennel bulb enhances the flavor, giving the pancakes a distinct, aromatic twist. The minty, slightly sweet taste of fennel pairs beautifully with both sweet and savory toppings.

For a sweet treat, try topping these pancakes with:

Ice cream
Melted chocolate
Strawberries with coconut cream
For a savory snack, pair them with:

Any type of pesto
Vegan cheese
The Power of Sprouted Beans
These chickpea and brown bean pancakes make a nutrient-packed addition to any menu. Sprouting beans and nuts enhances their nutritional value, making them easier to digest and more bioavailable to the body. Imagine the energy required for a sprout to break through compact soil—all that vital force is absorbed by the body when we consume sprouted foods.

How to Make These Pancakes
1. Soak the beans – Let them soak overnight until they begin to sprout.
2. Blend the sprouted beans – Mix them into a smooth batter.
3. Cook them into pancakes – Pour the batter onto a hot skillet and cook until golden.

For an extra burst of flavor, try pairing them with homemade pestos and sauces:
? Explore Pestos & Sauces Here Pestos and sauces. Follow the ecipes below and Enjoy.

Now, Let’s Start Cooking!

Print Recipe

Chickpea Brown Bean Pancake

Pancake – Dadaji Fusion Recipes

Serves: 4

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Chickpea Brown Bean Pancake is crafted with wholesome ingredients, making it a distinctive and nutritious alternative to traditional pancakes.

Ingredients

• 1/2 cup olive oil
• 1 tablespoon salt
• 1 thumb-sized ginger
• 1 cup rice + 2 cups water
• 1 cup fresh basil leaves
• 1 cup chickpeas + 2 cups water
• 1 cup brown bean + 2 cups water
• 1 cup chopped fennel bulb with leaves

Instructions

1

Soak brown beans in water for 6 hours. Remove the water, add 1 cup of fresh water, and blend until smooth.

2

Soak chickpeas in water for 6 hours. Drain and add 1 cup of fresh water before blending until smooth.

3

Soak rice in water for 4 hours. Reserve a portion of the water to blend with the rice until smooth, allowing slight fermentation.

4

Blend the soaked rice until smooth; then add fennel and basil and blend again until uniform.

5

Combine all the blended ingredients with salt and olive oil, mixing thoroughly.

6

Cook pancakes on a skillet to your preferred size and serve with pesto, chutneys, fruits, or any sauce.

Nutrition

• 469.0 Calories
• 75.0g Carbohydrates
• 0.0mg Cholesterol
• 33.0g Fat
• 16.0g Fiber
• 24.0g Protein
• 1725.0mg Sodium
• 0.0g Trans fat

Notes

Pancakes are a wonderful way to enjoy a complete meal, allowing you to customize them with your favorite fillings or toppings.