“And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food. Also, to every beast of the earth, to every bird of the air, and to everything that creeps on the earth, in which there is life, I have given every green herb for food”; and it was so. Then God saw everything that He had made, and indeed it was very good. So the evening and the morning were the sixth day.”
Genesis 1:29-31 NKJV
This little protein and nutrient-packed pancake is inspired by a fave West Indian snack I ate more than my fare share of in my omnivorous past life. Some call it Acra, some say fish cake. The original recipe is made from salt cod 🎣 mixed with flour (I used to use a 50/50white all-purpose – and whole wheat blend), a little baking powder and water. Embellishments of whatever else is available to the cook – diced onions, garlic, scallions, parsley, spicy peppers – personalizes the recipe, as does the fish-to-flour ratio. My recipe was always generous with the fish. I maintained that tradition with my sub. I also substituted the flour blend for sprouted flour, the conventional baking powder with an aluminum-free version, and added ground flax seeds for extra nourishment. These Chana Cakes really nourish! 😉
Ingredients (organic whenever possible)
1/2 cup chickpeas, cooked, cooled, and rough chopped
1/2 cup sprouted wheat flour
2 tablespoons ground flax seeds 🌾
1/2 teaspoon baking powder
1/2 teaspoon coarse sea salt
6 cloves garlic, peeled and chopped
1/4 cup Spanish onion, chopped
small minced hot peppers (to taste)🌶
10 sprigs thyme
Combine the chopped chickpeas, flour, flax, and baking powder in a large bowl. Sprinkle the coarse sea salt all over the ingredients in the bowl.
Add enough warm water to moisten into a thick batter consistency. Stir as you are slowly adding water so you can know when to stop.
Add in your embellishments. Stir. Add a little more water if you need to re-adjust your batter.
Preheat a stainless steel pan. Lower the heat to low, add your preferred oil (I used a tablespoon of Earth Balance vegan buttery spread). Add one tablespoon of batter to the pan so you can cook one to taste. Allow it brown on both sides. If the pepper or salt are too prominent, add two tablespoons of flour and a little more water to remedy and cook another test cake.
These were delicious with some brown rice and spinach. Good, nourishing, obedient food!