Pesto Chickpea Pancakes with Burst Tomatoes, Kale and Quinoa Recipe | Yummly

Pesto Chickpea Pancakes with Burst Tomatoes, Kale and Quinoa

FOOD TO GLOW
5Ingredients
45Minutes
170Calories
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Ingredients

US|METRIC
  • 130 grams chickpea flour (gram/)
  • 260 grams warm water (2c + 1 tbsp)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pinch salt
  • 2 tablespoons pesto (tomato, or basil/coriander/rocket pesto, free from if needed – Sacla’ have a choice)
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    NutritionView More

    170Calories
    Sodium4% DV100mg
    Fat11% DV7g
    Protein14% DV7g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium100mg4%
    Potassium280mg8%
    Protein7g14%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A0%
    Vitamin C
    Calcium2%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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