Spring Vegetable Brunch Pancake Recipe naturally gluten free recipes

Spring Vegetable Brunch Pancake Recipe (naturally gluten-free) recipes

Spring Vegetable Brunch Pancake Recipe (naturally gluten-free) recipes

By kelliesfoodtoglow.com
1 hour

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Details
  • Servings:   4
  • Calories:   275
  • Protein:   13g
  •  
  • Fiber:   6g
  • Sugar:   7g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   brunch, breakfast
  • Dish:   pancake
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Cuisine
  • american
Comments
Ingredients
  • 130g (1 cup) gram flour
  • ½ tsp salt
  • 260ml (2 cup + 1 tbsp) warm water
  • 2 tbsp extra virgin olive oil, divided use
  • 1 tbsp extra virgin olive oil, divided use
  • 10-16 asparagus spears, tougher ends cut/snapped off
  • 6-10 spring onions/scallions, root ends trimmed
  • Double handful of radishes, halved lengthways and sliced thickly
  • 1 small courgette/zucchini
  • 1 tsp lemon juice
  • 2 eggs, optional
Instructions

Spring Vegetable Brunch Pancake Recipe (naturally gluten-free) recipes serves 4 original recipe by kelliesfoodtoglow.com.

View original preparation instructions

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