So a few months back I wrote about my love affair with pudla, that savory amazing high-protein gluten-free soy-free chickpea pancake that’s become the superstar of my breakfast repertoire. I love my pudla stuffed with veggies like mushrooms and spinach and onions, then topped with avocados and salsa. I adore a savory breakfast!
I love traditional pancakes but I can’t hang with such a carb-heavy, protein-light breakfast. It just doesn’t do it for me. So when I realized I could probably make a pancake-style “pudla” (we’ll use that term loosely), I was pretty excited.
It took a couple of tries to get it just right, but now I’ve nailed it and dang you guys – this recipe is fantastic! An absolute favorite for sure. You’ll need:
1/2 cup besan (chickpea flour – I use Bob’s Red Mill)
2 tablespoons real maple syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
plant milk (rice, almond, etc), enough to make a pourable batter reminiscent of pancake batter
Mix up your pudla batter, add any spices you might like (cinnamon, pumpkin pie spice, fresh vanilla bean, whatever suits your fancy) then pour into an oiled skillet on a medium flame. Cook completely through (besan tastes nasty in the raw, so you gotta make sure it’s cooked through!) flipping to brown each side. Top with your favorite fruit or jam, maple syrup, powdered sugar, or whatever else you can imagine.