Oh My Veggies · by Nicole★ 5.0 (1)
Chickpea Pancakes with Avocado, Tomato and Watercress {vegan}
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 24%
CARBS 33G36% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER7G TOTAL SUGAR
FAT 22G54% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy chickpea flour pancakes topped with creamy avocado, fresh vegetables, and peppery watercress. A gluten-free and vegan breakfast that's hearty and satisfying.
mainegg dish🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- CHICKPEA PANCAKES:
- 1 cup chickpea flour (besan)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup water
- TOPPING:
- 1/2 large avocado
- 1 tbs finely chopped spring onion tops
- 1 tbs finely chopped red capsicum (bell pepper)
- juice of 1/4 of a lemon (or more to taste)
- salt and pepper
- 3 cherry tomatoes (halved)
- 1/4 cup watercress
- extra virgin olive oil
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 24%
CARBS 33G36% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER7G TOTAL SUGAR
FAT 22G54% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1116mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.