Prep: 15 minutes
Cooking: 10 minutes
Ingredients:
Panbread
1 Free-range Egg
40g Chickpea Flour
30ml Oat Milk
1 tsp Baking Soda
Cumin
Sea Salt
(optional: Rosemary)
Side Salad
Lettuce
Kale
Beetroot
Spring Onion
Yellow Pepper
Olive oil
Sea Salt
Pepper
Oregano
(optional: Biolife Vegan Cheese)
Mixed Toppings
Diced Avocado
Fresh Corriander
Fresh Thyme
Cumin Olives
Spring Onion
Fresh Dips
Dijon Mustard
Butterbean Hummus (topped with Sesame Seeds)
Instructions:
Panbread
Whisk Eggs with Oat Milk, Sift Chickpea Flour into bowl bit by bit, add Baking Soda, Cumin, and Sea Salt, and mix until smooth. You'll want your mixture to be slightly runny or it will end up being too tough when cooked. Pour onto a small pan just like you would with pancakes, or bake in the oven for 8 minutes. (Don't overcook or it will become dry!). I recommend serving it with Coconut Cream or Olive oil drizzled on top.
Side Salad
Steam the veggies and season, no fuss
Butterbean Hummus
Blend up 1/4 cup of Butterbeans, 1 clove of Garlic, 1 tsp Tahini, Olive oil, Sea Salt, and Pepper.
Top with Sesame Seeds if you like ^-^
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