Day 2 of the Breadless Breakfast Series

Chickpea Pancakes with Fried Eggs, Basil Pesto & Red Cabbage

Welcome to Day 2 of the Breadless Breakfast Series!

Today’s plate is bold, colorful, and packed with plant-based protein, healthy fats, and fiber. We’re saying goodbye to white toast and hello to these chickpea flour pancakes; they are soft, flavorful, and gluten-free.

The protein-packed pancakes are paired with free-range eggs and a creamy, homemade basil pesto for a punch of healthy fats and herby goodness. On the side, we’ve got a crunchy and slightly softened red cabbage salad, massaged with sea salt for better digestion.

This breakfast is:

- Anti-inflammatory

- Rich in fiber and protein

- Low in refined carbs

- Naturally gluten-free

- Blood sugar-friendly

And most importantly, it keeps you full, focused, and fueled for hours without crashing.

Prep & Cook Time: 30 minutes

Serves 2

Source of fiber / protein

INGREDIENTS:

Prepare the Chickpeas Flour Pancakes:

• 1 spring onion, finely diced
• 1/2 red pepper, chopped
• 100 g chickpeas flour
• 120 g water
• 1/4 tsp baking soda
• 1/4 tsp turmeric
• 1 tbsp extra virgin olive oil
• sea salt and black pepper to taste

Prepare the Water-Fried Eggs:

• 4 organic free-range eggs
• 1 tbsp extra virgin olive oil
• 4 tbsp water

Prepare the Basil Pesto:

• 15 gr basil leaves
• 2 tbsp sunflower seeds or pine nuts
• 1 garlic clove
• 3 tbsp extra virgin olive oil
• 1/2 lemon, juiced
• sea salt, to taste
• 1-2 tbsp water, to make it creamier if needed

Prepare the Plate:

• small piece of maturated cheese, grated
• 2 handfuls red cabbage, finely diced
• 1/4 tsp sea salt
• freshly ground black pepper, to garnish

METHOD:

1. Prepare the chickpea pancakes:

In a medium bowl, whisk together the chickpea flour, baking soda, turmeric, salt, and black pepper until well combined. Stir in the finely diced spring onion and chopped red pepper. Let the batter rest for 5 minutes.

Heat 1 teaspoon of extra virgin olive oil in a non-stick pan over medium heat. Pour a ladleful of the batter into the pan and spread it out evenly. Cook for 4-5 minutes on one side, then flip and cook for another 2-3 minutes, until golden and cooked through.

2. Make the pesto:

In a food processor, blend basil, sunflower seeds, garlic, lemon juice, extra virgin olive oil, and a pinch of salt. Add a splash of water if needed until smooth and creamy. Set aside.

3. Prepare the red cabbage:

Place the finely diced red cabbage in a bowl, add the sea salt, and massage it with your hands for 2-3 minutes until it softens slightly but still keeps a bit of crunch. Set aside.

4. Prepare the water fried eggs:

Heat a large pan over medium heat. Add 1 tablespoon of extra virgin olive oil and 2 tablespoons of water. Crack in the eggs, placing them side by side. Add 1/2 tablespoon of water over each egg, cover with a lid, and cook for about 3 minutes, or until the yolks begin to set and change color.

5. Assemble the plate:

Place the chickpea pancakes on plates, spread a tablespoon of basil pesto on each pancake, and place the eggs over them. Sprinkle with grated matured cheese and serve with the red cabbage salad on the side. Garnish with freshly ground black pepper and enjoy warm.

Approximate Nutritional Breakdown (per serving):

• Calories: 687 kcal
• Protein: 28.2 g
• Fat: 47.7 g
• Carbohydrates: 39.0 g
• Fiber: 8.4 g

This meal is rich in healthy fats, protein, and fiber; it's great for satiety, hormonal balance, and steady energy release.

Meal Prep Tip:

You can prep the pesto in advance and store it in the fridge for up to 5 days.

You can make a batch of chickpeas flour pancakes and let them cool completely. Store them for 2-3 days in an airtight container in the fridge, layered with parchment paper to avoid sticking. Just heat them in a frying pan, before eating.