Children’s diet should be varied and balanced, it should be composed of all food groups, but above all proteins are very important, since they are of growing age.
Sometimes, we only think of resorting to animal protein, obtaining a diet high in milk and meat, because it is the “simplest” and what we have more of at our fingertips.
Other than at lunch and in the form of a stew or tagine. Did you think of including legumes at breakfast or as a snack? It is a super fun way to eat them, in preparation in which for the little ones of the house, will go unnoticed! You’re going to wonder how?
In pancakes! Yes, you heard right! Pancakes support any legume very well, as they barely add flavour and also give a touch of sponginess to the dough that is spectacular.
This time, we have prepared chickpea pancakes, and we have done so, adding an amount of cooked chickpea to the dough.
The result has been spectacular, and in addition, we have accompanied this sweet with fruits and maple syrup, a delicate and harmonious combination that will delight young and old.
What are you waiting for! Put on the apron, get in your kitchen, and get to work to prepare what’s going to be the best breakfast ever, I’m sure everyone will thank you and you can enjoy a nice family breakfast.
Chickpea Pancake Recipe
- 100g Cooked Chickpea Luengo
- 2 Eggs
- 200g Wholemeal Flour
- 300g Oat milk
- 50g Coconut Oil
- 15ml Honey
- 15g Yeast
- 1 Pinch Salt
- Extra Virgin Olive Oil, for cooking
- Maple Syrup
- Frozen fruits
- Fresh Fruits
- Lemon Juice and Sweetener
Place all ingredients in to blender (except from the oil) and blend to a smooth paste, this should resemble a pancake batter.
Grease a frying pan with extra virgin olive oil and make the pancakes, don’t forget to flip these.
Serve up with your choice of topping. Ours is Blueberry jam and fresh blueberries.