Chickpea Pancakes with Cheese and Greens

 Ingredients:

1/2 cup chickpea flour
1 teaspoon salt
2 tablespoons oil
1/2 red onion, thinly sliced
3 garlic cloves, minced
1 cup brussels sprouts, sliced
tuscan kale, sliced
hot sauce
vegan cheddar slices
coconut yogurt

Mix chickpea flour with 1/2 cup and 2 tablespoons water and salt. Whisk in 1 tablespoon of the oil. Set aside for at least an hour.

Add remaining oil to  skillet and cook the onion, garlic, and brussels sprouts until tender. Add the kale and hot sauce and continue to cook until it is wilted. Transfer to a bowl.

Wipe the skillet and season pan with oil. Place some of the batter on the surface (1/4 cup). Cover with the cheese and cook until golden brown and cheese melts. Arrange the vegetables on top and fold over. 

Serve with coconut yogurt.

Korean Vegetable Pancakes

 Ingredients:

1 cup yellow squash, grated
1 cup zucchini, grated
2 cups potato, peeled and grated
4 green onions, finely chopped
1 red or orange red bell pepper, finely chopped
1-3/4 cup flour
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
sesame oil

1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 small clove garlic, minced
1 birds eye chili, seeded and minced

Toss vegetables together. Add the flours and toss until the vegetables are well coated, then add the water, salt, and pepper. Stir until uniform.

Heat a frying pan and cook the pancakes on some oil on each side until golden brown. Remove from heat and drizzle with the sesame oil.

Combine the sauce ingredients and serve with the pancakes cut into wedges.

Chickpea Pancakes with Smoky Carrots

 Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon salt

rainbow carrots, peeled and sliced into thick chunks
oil 
smoked paprika
cinnamon
chipotle powder
cumin
1/2 teaspoon baking powder (optional)
salt

coconut yogurt
microgreens

Combine flour, water, oil, cumin and salt. Whisk with a wire whisk until well incorporated and set aside for an hour.

Toss the carrots with the oil and seasonings and roast in the oven at 375 for 20 minutes. Set aside.

Meanwhile, heat a frying pan and place a dab of oil or butter. pour about 1/4 cup of the chickpea batter in the center and cook until it is golden on one side, then flip over. Cook for another 5 minutes and transfer to a dish and cover with a towel to keep warm.

To serve, plate the pancakes and place a dollop of yogurt on each. Then top with the carrots and garnish with the microgreens. Serve immediately.