Quinoa Pancakes with Chickpea Curry & Greens (GF/V)
Add quinoa flour to a large mixing bowl. Gradually add dairy-free milk and stir until smooth.
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Then, add dairy-free yogurt and baking powder. Whisk again.
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Butter a griddle and drop the pancake batter onto the griddle in 1/4 cup portions.
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Cook the pancakes on one side until you see bubbles popping on the surface. Then flip them, continuing to cook until both sides are golden brown.
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Add chickpeas and butter to a pan. Then, add veggie broth and simmer. Add salt, cardamom, garam masala, turmeric, and garlic. Stir, and then add kale.
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Wilt the kale, adding water if your pan gets dry.
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Add dairy-free yogurt and simmer until sauce is slightly thickened.
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To serve: spoon chickpea curry over the quinoa pancakes.
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Enjoy!!! πŸ₯ž πŸ₯¬ 🌢
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Full recipe at the link πŸ”— below! πŸ‘‡β¬‡οΈπŸ‘‡β¬‡οΈπŸ˜β¬‡οΈπŸ‘‡β¬‡οΈ
Or visit us at savorharvest.com for tons of food inspirationπŸ”₯πŸ‘Œ
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