Before I stopped eating eggs and cheese, I was a huge fan of the chile relleno. While I have never encountered the dish in any region of Mexico, which leads me to believe it is an Americanized dish, I always feel a pang of nostalgia on those rare occasions that I eat out (at Mexican restaurants in the states) and wind up ordering a combination of side dishes i.e. guacamole or avocado slices, a few different salsas, and occasionally black beans if they’re available (and if I’m feeling rebelliously un-paleo). During my most recent experience at a Mexican restaurant (Mexicali would be a more accurate term, as we were in California and the restaurant in question offered vegan fajitas) with my mom and grandparents, I found myself staring at my Nana’s chile relleno and wishing it wasn’t stuffed with cheese and fried in egg batter (which also contained wheat flour). And then it occurred to me that a vegan chile relleno could be possible if toasted cashews were utilized to make a “cheese” to replace the traditional cheese filling, as well as a grain-free flour and egg alternative in place of the egg/flour batter. Continue reading
High in protein and low in carbohydrate content, chickpea flour is also gluten free and easy to use. I am excited about these pancakes because the chickpea flour works perfectly as an alternative to wheat flour, and its flavor is not overpowering. Despite their containing no added sugar or fat, these pancakes taste great. Also important, they provide sustained energy without spiking blood sugar. Good for breakfast or an afternoon snack. Eat one of these instead of a packaged energy bar after a workout, on a hike, or to refuel at work or school.
This recipe calls for liquid stevia as a sweetener, but you can top these panckakes with whatever you like–sliced fruit, berries, coconut yogurt, pure maple syrup, agave nectar, jam, almond butter, or combination of the above.
Chickpea Flour Pancakes
1 cup chickpea flour.
1 Tbsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp corn starch
2/3 cup water
liquid stevia extract to taste. For this recipe I used Sweet Leaf Vanilla Creme Flavored Liquid Stevia
Combine all dry ingredients in a mixing bowl. Mix well. Add water and vanilla extract, stirring constantly until batter is smooth.
Preheat pan or griddle with a small amount of coconut or hempseed oil (if using a non-stick skillet, you can omit the oil and use water instead). Pour 1/4 cup batter onto hot griddle or into the pan/skillet. Fry until bubbles appear on the surface. Flip. Fry until golden brown. Serve sprinkled with cinnamon and stevia to taste.