- 1 can garbanzo beans, rinsed and drained
- 1/2 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 cups kale, chopped
- 1/2 cup frozen peas
- 1/2 cup corn
- 1/2 cup oats
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 3/4 tsp salt
- black pepper
- Preheat your oven to 375F.
- Heat a nonstick pan to medium-high heat on the stove with 1/2 cup of water. Add in your bell pepper, kale, and onion. Sautée for 10 minutes.
- Add your garbanzo beans, sautéed veggies, peas, corn and spices into your food processor and process until well mixed. In the video, I used a blender which is not ideal, food processors are much better. Next, add in your oats and process again. Your mixture should be slightly sticky but also formable. If it is still too wet add in some more oats or oat flour.
- Next, take about 1/8 cup worth of the mixture and roll into golf size balls. Repeat until all the mix is gone.
- Place veggie balls on a non-stick baking sheet/parchment paper and place in the oven for 25-35 minutes. Just check on them a few times so they don’t burn.
- Once the time is up, take them out and let them cool for 15 minutes. Enjoy these on their own, in a wrap, on top of a salad or with some mashed potatoes YUM
This gluten-free vegan pancakes recipe makes super fluffy eggless pancakes in one bowl, in just minutes. Even if you’re a vegan, you can still enjoy pancakes!
- 1 1/4 cups (175 g) gluten-free flour (115 g superfine white rice flour + 40 g potato starch + 20 g tapioca starch/flour)
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 cup (8 fluid ounces) unsweetened nondairy milk, at room temperature (my favorite is unsweetened almond milk)
- 1/4 cup (64 g) smooth applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons (28 g) vegan butter, melted and cooled
- Sliced bananas and maple syrup for serving (optional)
In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar, and whisk to combine well. Add the milk, applesauce, vanilla, and melted vegan butter, and mix to combine well. The mixture should be thick but smooth.
- Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly, and pour or spoon portions of about ¼ cup of batter onto the hot griddle. Spread each into a round about 1/4-inch thick. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
- The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with sliced bananas and maple syrup before serving warm.
- They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.