Vegetarian Wheat Pancakes with Chickpeas and Fresh Veggies

Ingredients

• 4 cuillères à soupe Wheat flour (Sift to avoid lumps)
• 2 pièces Eggs (Lightly beaten)
• 4 pincées Food-grade baking soda (Helps the pancakes stay light)
• 4 pièces Wheat tortillas (Preferably 25 cm diameter)
• 1 tasse Carrots (Finely grated)
• 4 feuilles Lettuce leaves (Wash and dry)
• 1 pièce Tomato (Thinly sliced)
• ½ pièce Cucumber (Thinly sliced rounds)
• 200 g Cooked chickpeas (Drained and rinsed)
• 3 cuillères à soupe Plain yogurt (white sauce) (Can be flavored with herbs)
• 2 cuillères à soupe Homemade vinaigrette (Mix of olive oil, lemon juice, salt, pepper)
• au goût Salt
• au goût Black pepper

Instructions

1. Prepare the pancake batter

   In the bowl, combine the sifted flour, baking soda and a pinch of salt. Add the beaten eggs and whisk until you obtain a smooth, slightly fluid batter.

   Time: PT5M

2. Batter rest

   Cover the bowl with plastic wrap and let rest in the refrigerator for 1 hour. This allows the baking soda to act and the batter to relax.

   Time: PT1H

   Temperature: 4°C

3. Prepare the fresh veggies

   While the batter rests, grate the carrot, wash and dry the lettuce leaves, slice the tomato and cucumber, and drain the chickpeas.

   Time: PT10M

4. Cook the pancakes

   Heat a non‑stick skillet over medium‑high heat. Pour a small ladle of batter, spread quickly to form a 20 cm diameter pancake. Cook 30 seconds on each side until lightly golden. Repeat for the 4 pancakes.

   Time: PT10M

   Temperature: 180°C

5. Assemble the wraps

   On each hot pancake, place a lettuce leaf, a tablespoon of grated carrots, a few slices of tomato and cucumber, 50 g of chickpeas, then drizzle with white sauce and vinaigrette. Roll the pancake, tightening slightly.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g