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Vegetarian Wheat Pancakes with Chickpeas and Fresh Veggies

Recipe by Pankaj Sharma

Light wheat pancakes, slightly crispy, topped with a colorful mix of grated carrots, lettuce, tomatoes, cucumber and chickpeas, all enhanced with a homemade white sauce and a lemony vinaigrette. Ideal for a healthy lunch or a light dinner.

MediumFusionServes 4

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Source Video
1h 20m
Prep
10m
Cook
11m
Cleanup
1h 41m
Total

Cost Breakdown

Total cost:$5.12
Per serving:$1.28

Critical Success Points

  • Mix the batter without lumps.
  • Observe the one‑hour refrigeration rest.
  • Quick cooking over medium‑high heat to keep the pancakes flexible.

Safety Warnings

  • Be careful of hot oil splatters when cooking the pancakes.
  • Use oven mitts to handle the hot skillet.

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