Servings: 4 people
For the pancakes:
- 3 cups quinoa flour
- 2 cups cashew milk, coconut milk, or soy milk
- 1/4 cup plain, dairy-free yogurt *we like Kite Hill Plain Almond Yogurt
- 1/3 tsp. baking powder
- 1 tbsp. vegan butter
For the chickpea curry (chana masala):
- 15 oz. canned chickpeas rinsed and drained
- 2 cups curly kale roughly chopped
- 2 cups low sodium vegetable broth
- 1/3 cup dairy-free yogurt
- 1/4 cup water
- 1 tbsp. vegan butter
- 1 tbsp. garam masala
- 1/2 tsp. ground cardamom
- 1/2 tbsp. ground turmeric
- 1/2 tbsp. cumin seeds
- 1 tbsp. fresh garlic minced
- 1/4 tsp. sea salt
- salt and pepper to taste
To make the pancakes:
Combine the quinoa flour and one cup of the dairy-free milk in a large mixing bowl, and stir together until the pancake batter resembles lumpy, sandy soil.
Add the rest of the milk, and whisk until the batter is smooth and combined, then add the baking powder and yogurt. Continue whisking until all the ingredients are thoroughly incorporated and the batter is the texture of thick yogurt (about 1 minute).
Heat a large griddle, cast iron skillet, or regular non-stick skillet over medium-low heat. Melt the butter in the pan, making sure you move the pan around so the butter covers the entire surface.
Wait until the butter starts to foam. Then, using a 1/4 cup dry measuring cup, scoop out the batter and drop it onto the hot griddle. Lower the heat if the batter sizzles too much. Continue dropping batter onto the griddle until all the space is filled, but the pancakes are 1-2 inches apart.
Loosen the sides of each pancake with a spatula to make sure the batter doesn't stick, and then let the pancakes cook on one side until you notice bubbles forming on their surfaces. When the bubbles start to pop (after about 3 minutes) and leave little holes, flip your pancakes.
Let the pancakes cook on the opposite side for about 1-2 minutes or until golden brown.
Remove cooked pancakes to a clean plate and repeat the process until all the batter is used up. You can cover your cooked pancakes with aluminum foil and place them in the oven on 175ºF to keep warm while you make your chickpea curry.
To make the chickpea curry:
Melt the butter in a medium skillet over medium heat until foamy. Then, add the chickpeas and stir to coat them in the butter. Let them toast for about 1-2 minutes.
Next, add the vegetable broth, and bring to a simmer. Once simmering, add the garam masala, cardamom, turmeric, cumin, garlic, and salt. Stir to combine and continue simmering over low heat for about 15 minutes to allow the flavors to develop. Pro tip: if you have the time, adding more 1/2 cup more broth and cooking the chickpeas in the spiced broth for 30 minutes to an hour will yield even better flavor.
Add the kale, making sure to evenly distribute it in the pan so the heat helps it wilt. Add the water and stir the kale until it is wilted and tender, but still slightly crunchy (about 5-7 minutes).
Add yogurt to the chickpea kale mixture, and whisk immediately until it is thoroughly combined. Let it simmer over low heat for 5 minutes, stirring occasionally until the sauce is slightly thickened. Off the heat.
Let the leftovers cool off. Store the pancakes and chickpea curry in separate, airtight containers and store in the refrigerator for up to 3 days, or the freezer for 6 months. Note: you can store the curry and quinoa pancakes in the same container if desired, but this does run the risk of making the pancakes soggy.
Calories: 538kcal | Carbohydrates: 78g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 651mg | Potassium: 421mg | Fiber: 13g | Sugar: 1g | Vitamin A: 3669IU | Vitamin C: 42mg | Calcium: 175mg | Iron: 8mg