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.
Then, add dairy-free yogurt and baking powder. Whisk again.
Butter a griddle and drop the pancake batter onto the griddle in 1/4 cup portions.
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.
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.
Wilt the kale, adding water if your pan gets dry.
Add dairy-free yogurt and simmer until sauce is slightly thickened.
To serve: spoon chickpea curry over the quinoa pancakes.
Enjoy!!! πŸ₯ž πŸ₯¬ 🌢
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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