3 years ago

Farmer’s Market Ratatouille With Chickpea Pancakes
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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fluffy chickpea vegan pancakes with roasted veggies

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Chickpea

Farmer's Market Ratatouille With Chickpea Pancakes [Vegan]

Dairy Free

Vegan

They are so tasty when stuffed with vegetables and makes this the perfect light lunch or dinner!

Ingredients You Need for Farmer’s Market Ratatouille With Chickpea Pancakes [Vegan]

For Ratatouille

1 pound baby eggplant, quartered
2 zucchini squash, medium diced
1 yellow squash, medium diced
1/2 red onion, medium diced
1 1/2 cups baby tomatoes, cut in half
1/4 cup chopped basil
salt and pepper to taste

For Chickpea Pancakes

1 cup chickpea flour
1 cup + 2 tablespoons water
1 teaspoon olive oil
1/4 teaspoon cumin
1/2 teaspoon salt

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How to Prepare Farmer’s Market Ratatouille With Chickpea Pancakes [Vegan]

Add 2 tablespoons olive oil to a large pan. Cook the eggplant until the flesh is browned and eggplant is soft. Remove to a bowl
Add the zucchini and yellow squash to the pan and cook until they begin to brown. Add the onion and cook until the zucchini are tender. Add to eggplant and let cool
Combine tomatoes and basil with cooked veggies
Combine all pancake ingredients in a bowl and whisk well. Let sit for 1 hour until mixture thickens.
Heat a non stick pan with 1 teaspoon olive oil. Add batter by the 1/4 cup and cook for about 30 seconds to 1 minute on each side until just barely brown. Remove and repeat with the next 1/4 cup batter

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