Savoury Rainbow Chard Breakfast Pancakes

It’s time to revamp brunch with our Savoury Rainbow Chard Breakfast Pancakes! Rainbow Chard will give you sweet, earthy and just slightly bitter taste making it a great addition to savoury pancakes!

Savoury Rainbow Chard Breakfast Pancakes

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Yield: 4

Author: Rachel Aust

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

• ½ cup chickpea flour
• 1 ½ tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil, divided
• 4 cups chopped rainbow chard leaves
• 1 small red chilli, minced
• 2 green onions, sliced
• 1 teaspoon tahini
• 250 milliliters water

Instructions

1. Whisk the chickpea flour, nutritional yeast, garlic powder, oregano, salt, and black pepper together in a bowl. These are the dry ingredients.
2. Heat one tablespoon of oil in a skillet over medium heat.
3. Add the chopped rainbow chard and red chilli. Cook while stirring for 3 minutes or until the leaves are tender.
4. Toss in the sliced green onion and cook for another minute or so. Remove from the heat and set aside to cool.
5. Add the tahini to the dry ingredients with the water. Add the water slowly until you achieve a thick, smooth batter. You may not need all the water.
6. Fold the chard, chilli, and onion mixture into the batter.
7. Add one tablespoon of the remaining oil to a nonstick skillet or griddle over medium-high heat.
8. Add the batter to the skillet or griddle in ¼ cup portions. Cook for 2 minutes or until bubbles form on the surface of each pancake.
9. Flip and cook for another 2 minutes. Repeat with the remaining batter.
10. Plate and serve as desired.

Nutrition Facts

Calories

183

Fat (grams)

12

Sat. Fat (grams)

2

Carbs (grams)

15

Fiber (grams)

5

Net carbs

10

Sugar (grams)

2

Protein (grams)

4

Sodium (milligrams)

262

Cholesterol (grams)

0

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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