With the end of another school term closing in and as we get further into winter it can be a struggle to find the inspiration to cook nutritious meals for ourselves. If you are feeling worn down then it’s even more important to factor wholesome meals into your days that will give you the energy to help get you through. Fortunately simple, nutritious and delicious is Wick Nixon’s specialty, we just love how easy she makes it to eat well using basic everyday ingredients!
These delicious savoury chickpea pancakes from Wick at Wicked Wellbeing are a great gluten free alternative for an easy lunch or a light dinner. Add more veggies into the batter to add even more goodness like mushrooms, spinach or grated carrot. Serve with a dollop of hummus on the side or if made bigger, they can be rolled like a wrap with the fillings in the middle.
For other delicious gluten free recipes that the whole family will enjoy, check out the Wicked Wellbeing website. There’s everything from breakfast, lunch, dinner, snacks, sweet treats and desserts.
Chickpea Savoury Pancakes
Prep Time: 5 mins | Cook Time: 5 mins | Serves: 6 pancakes
Ingredients:
1 cup chickpea flour (aka garbanzo bean or besan)
½ t salt
1 cup water, plus extra if needed
1 tsp cumin powder
¼ tsp garlic powder
1 spring onion, finely sliced
½ cup red or green pepper, finely chopped
¼ cup fresh coriander, roughly chopped (or Italian parsley)
2 T nutritional yeast flakes, optional
oil for cooking
For serving: salsa, avocado, hummus, cashew cream or mayo of your choice
Instructions:
Add the chickpea flour, salt, water, cumin powder and garlic powder into a bowl using a whisk, stir swiftly to remove lumps. Use the back of a spoon or whisk to press any lumps against the side of the bowl to smooth out.
Add the rest of the ingredients and mix well.
Heat a heavy based fry pan over medium-high heat with a small amount of oil. Add about ¼ c of batter, swirling to spread around. I find it easier to keep them small rather than one big one as they’re easier to flip but play around with the size. Cook the pancake until golden (approx. 2 minutes) and then flip and cook the other side. Remove pancake to a warmed plate and repeat with the remaining mixture.
Serve with desired extras (beetroot hummus is great) and fresh coriander. Suitable to freeze once cool.
From Wick …
Stuck in confusion about what you should eat?
I was talking to a friend a while back and she was mentioning that she’s just completely lost her way, totally bored with food and is just grabbing whatever she can to get her through. She’s lost inspiration and the desire to eat healthy, in fact, she’s even forgotten what she should be doing.
This resource is something I’ve been wanting to put together for a VERY long time but time just hasn’t availed but having that conversation really helped me action it, and I’m stoked with it!
It’s a FREE eBook called: “What Shall I Eat? Your guide to staying more satisfied & nourished”
Included is:
Balanced Meal Guide: Learn how to combine macronutrients (carbohydrates, proteins and fats) for sustained energy and health
Four Food Groups: Explore the importance of incorporating different food groups into your daily diet, and how much of each on your plate – how much protein should we actually be having, and carbs, and fat? I reveal all.
Pick ‘n Mix Guide: Create your own personalised meals from a variety of options to create your ideal combinations
These are the principles that I follow EVERY.SINGLE.DAY to keep me sustained and so I know I’m nourishing my body.
About The Author: Katie Brooks
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