Vegan Cream Cheese Pancakes
Ready in: Under 15 Mins
"I can’t quite put my finger on it, but there’s just something so simply yet unique about pancakes that makes me very happy. Sweet or savoury, I’d have them at any time of day!" Recipe courtesy of Teresa Sacramento: The Endo Vegan
For the pancakes:250g chickpeas, boiled
5 tbsp ground flax seeds
3 medium-sized potatoes
1 tsp turmeric (for extra anti-inflammatory aid)
½ tsp black pepper
pinch of salt
1 tbsp of olive oil
vegan cream cheese
For the toppings:fresh chives, finely diced
- Boil the potatoes in a sauce pan for 15 minutes. Once they’re nearly cooked, add the chickpeas and cook for another five minutes. Rinse the water and blend all the ingredients in a blender.
- Leave to cool off for at least 1 hour. (They get to their perfect consistency after 12 hours in the fridge, but you can use them before as well.) Preheat the oven to 180C/350F/Gas 4, and prepare a baking tray by laying a sheet of baking parchment, so the pancakes don’t adhere to it.
- Using your hands, make little balls with the pancake dough and gently press them onto the baking tray to flatten them and get the perfect pancake shape. Bake them for 15 minutes.
- Now it’s time to dress these beautiful pancakes with cream cheese and top with diced chives. Spread the cream cheese on top of every pancake and start pilling them up. Finally, sprinkle the diced chives on top. Serve them with your favourite salad or simply enjoy them on their own!