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Bunte Kichererbsen-Pfannkuchen

Bunte Kichererbsen-Pfannkuchen are vibrant chickpea pancakes loaded with flavor and nutrition. Perfect for any meal and easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: International, Vegetarian
Calories: 275
Ingredients Method Notes

Ingredients
  

For the batter
  • 100 g Kichererbsenmehl Chickpea flour for a nutty taste
  • 600 mL Haferdrink Oat drink as a dairy-free option
  • 200 g Weizenmehl 550 or Dinkelmehl 630 Wheat or spelt flour for structure
  • 0.5 tsp Salt Enhances flavors
  • Oil For cooking the pancakes
For the toppings
  • 250 g Hummus Smooth savory element for topping
  • 200 g Rukola Fresh arugula for peppery taste
  • 0.25 head Rotkohl Red cabbage for crunch
  • 2 pieces Carrots Shredded for sweetness
  • 200 g Feta cheese For salty creaminess
  • 0.5 piece Pomegranate For burst of color and sweetness
  • 1 piece Onion For aromatic flavor

Method
 

Preparation
  1. In a blender, combine the chickpea flour and oat drink. Blend until smooth.
  2. In a mixing bowl, sift the wheat or spelt flour with salt. Gradually mix in the chickpea mixture until smooth.
Cooking
  1. Heat a non-stick frying pan over medium heat and coat with a little oil.
  2. Pour ladles of batter into the pan. Cook for about 2-3 minutes on each side until golden.
  3. Repeat until all batter is used, adding oil as necessary.
Assembly
  1. Spread hummus on each pancake, then top with arugula, red cabbage, and carrots.
  2. Crumble feta cheese and sprinkle pomegranate seeds on top. Season with salt and pepper.

Notes

For extra flavor, add spices like paprika. To make it vegan, use plant-based feta.