DIY Breakfast Tacos
Ingredients for the Batter:
2 1/4 cups chickpea flour (we love Bob’s Red Mill)
2 tbsp extra virgin olive oil
1 cup water
1 tsp of cumin
Himalayan salt to taste
Sparing drizzles extra virgin olive oil for cooking
Whisk/stir together the chickpea flour, 2 tbsp of olive oil, water and cumin. Once mixed, sprinkle and whisk through a few pinches of himalayan salt. Set aside while you prepare your toppings.
Once ready to cook the cakes, heat your sparing drizzles of olive oil in a frying pan over medium heat. Add on 4 TBSP of the batter and allow to cook for 3-5 minutes, or until the bottom is fairly thick. Flip the cake and cook for another minute or two until you’ve reached a desired consistency. Repeat for remaining cakes until batter is done. Transfer to a plate to cool, and dress up with toppings!
Ingredients for the Toppings:
Red and yellow bell pepper
Arugula + microgreens
Avocado (you can never have too much avocado)
Sparing drizzles of extra virgin olive oil for heating
Himalayan salt + black pepper
Red pepper flakes
Poached egg (optional)
Optional hot sauce (we love Cholula)
*Also, just use whatever is in season for you and at your local market! This is what we were able to find.
Chop your farm fresh veggies into small cubes and slices. Heat a few tbsp of extra virgin olive oil in a frying pan, and add in all chopped ingredients. Heat until warm and slightly wilted. Top onto chickpea pancakes, garnish as desired, and enjoy!
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