Vegan Carrot Buckwheat Pancakes with Avocado Hummus

Updated: Aug 24, 2019


The plan was to have this for #dinner earlier in the week, but life happens, so we pushed it to the weekend for #brunch / #breakfast.

Pancakes from Rebel Recipes | Serves: 1 | Time: ~20 min


Ingredients

2 small #carrots or 1 large one grated

1/2 cup #buckwheat flour

1/2 cup water

Pinch Himalayan Salt

Pepper

1 tbsp olive oil (a little in the pan and the rest in the mix)

Sprinkle cumin seeds (I skipped)


Instructions

Heat a frying pan to a medium high heat and add a little olive oil. Ensure the oil has spread nicely around the pan so that the pancake doesn’t stick to the pan.


Add the grated carrots, buckwheat flour, water, salt, pepper, cumin and a splash of olive oil to a bowl and mix thoroughly to form a batter. The mix shouldn’t be too think – if it is add a little more water.


Add the pancake batter to the pan, you can make either one large pancake or two/tree small depending how you like it.


Cook for a couple of minutes and when you can see bubbles forming on the surface slide a spatula underneath the pancake. The pancake shouldn’t stick (if it does, leave it for another few seconds). Flip the pancake over and cook on the other side of a couple of minutes until cooked through and a little brown.


Avocado Hummus from Cooking Classy | Serves: 6| Time: ~15 min


Ingredients

1 (15 oz) can #chickpeas, well drained

2 medium ripe #avocados, cored and peeled

3 tbsp olive oil, plus more for serving if desired

1 1/2 tbsp tahini

3 tbsp fresh lime juice

1 clove garlic, peeled

S&P

1/8 tsp cumin


Instructions

Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.


What I ate and drank today (6/2/2018)

2 cups of coffee

88 oz of water

1 carrot pancake with avocado hummus, cherry tomatoes, red onion, green onion and red pepper salsa

Vegan cheese and mustard sandwich


Exercise


What I ate and drank today (6/1/2018)

64 oz of water

2 iced decaf Americanos from Cafe Kindred

Leftover zucchini and corn salad

1/2 peanut butter sandwich

Some olives

Some broccoli with avocado hummus

Some pita chips with avocado hummus

Pretzel

Some movie popcorn


Exercise

~2.5 miles of walking

1.5 hours of kayaking


What I ate and drank today (05/31/2018)

64 oz of water

Decaf almond milk latte from Cafe Kindred (and the little sugar cookie that comes with it)

8 oz of decaf

8 oz of caf

Small piece of bread with vegan tuna salad

Leftover zucchini, broccoli, kale soup

Then I started drinking beer and way too much bad bar food


Exercise

~2.5 miles of walking


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