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Vegetarian Wheat Pancakes with Chickpeas and Fresh Veggies
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.
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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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