Sprouted Chickpea and Brown Bean Pancakes

Name: Sprouted Chickpea and Brown Bean Pancakes
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 tablespoon salt; 1 thumb-sized ginger; 1 cup rice; 2 cups water; 1 cup fresh basil leaves; 1 cup chickpeas; 2 cups water; 1 cup brown bean; 2 cups water; 1 cup chopped fennel bulb with leaves

By Dada Shivananda

What makes these sprouted chickpea and brown bean pancakes unique is that they provide a complete protein meal when combined with rice. Adding fresh fennel bulb enhances the flavor, giving the pancakes a distinct, aromatic twist. The minty, slightly sweet taste of fennel pairs beautifully with both sweet and savory toppings.

For a sweet treat, try topping these pancakes with ice cream, melted chocolate, or strawberries with coconut cream. For a savory meal, pair them with any type of pesto or vegan cheese.

The Power of Sprouted Beans
These chickpea and brown bean pancakes make a nutrient-packed addition to any menu. Sprouting beans and nuts enhances their nutritional value, making them easier to digest and more bioavailable to the body. Imagine the energy required for a sprout to break through compact soil—all that vital force is absorbed by the body when we consume sprouted foods.

The process is simple: soak the beans overnight until they begin to sprout, blend them into a smooth batter, then cook them into golden pancakes on a hot skillet. For an extra burst of flavor, try pairing them with homemade pestos and sauces from our collection.

Nutritional Benefits: Sprouted legumes provide complete proteins and enhanced bioavailability of minerals including iron, magnesium, and folate. The sprouting process increases vitamin C content while reducing anti-nutrients, making these pancakes easier to digest and more nourishing for the body.

Prep Time480 min

Cook Time15 min

Total Time495 min

Servings

units