Vegan Indian Pancakes with Chickpea Channa Masala

Yield: 4 servings

For the pancakes: (Makes about 12 small pancakes)

Ingredients

• 1 cup flour of choice
• 1 cup of Growing Naturals original rice protein
• 2 cups of unsweetened liquid such as coconut milk, cashew milk etc.
• 2 tbsp apple cider vinegar
• 4 tbsp nutritional yeast
• 1 tbsp baking powder
• 1 tbsp baking soda
• a pinch of salt
• spices such as turmeric,garlic powder,onion powder, garam masala

Directions

1. Mix the ingredients in a medium size bowl.
2. Cook pancakes in a nonstick pan with a small amount of coconut oil and serve 3 of them with a serving of the chickpea channa masala

For the Chickpea Channa Masala:

Ingredients

• 2 cans of chickpeas, rinsed
• 1 diced onion
• 1 28oz can of pureed or diced tomatoes
• 2 tbsp minced ginger
• 2 cloves minced garlic
• 1 tsp of cumin,chili powder,turmeric,garam masala
• 3 tbsp lemon or lime juice
• 2 tbsp coconut oil
• 1/2 cup chopped cilantro
• 1 can coconut milk, full fat or “lite” is ok, either works great

Directions

1. Saute onion with coconut oil and spices over low to medium heat
2. Add the garlic and ginger and continue to saute for a couple of minutes
3. Add in can of tomatoes and coconut milk after onions are cooked
4. Finally, add in chickpeas and lemon juice
5. Serve with savory pancakes and some brown rice; garnish with some cilantro

Recipe Courtesy of Kelly Itsell of Fitness You Can Live With

Note: Nutritionals only shown for pancakes. Will vary depending on type of flour used. Whole grain wheat used for example.

Approximately (per 3 of 12 pancakes): 25g protein | 0.1g sugar | 25g carb | 3g fat | 4.2g fiber | 221 calories