Hearty Sweet Potato & Chickpea Breakfast Platter with Maple Drizzle and Fresh Fruit Gluten-Free Pancakes

About this meal

A protein-rich, satisfying American breakfast platter featuring roasted sweet potato chickpea hash, a vegan chickpea omelette, and fluffy gluten-free buttermilk pancakes topped with maple syrup and vibrant fresh fruit. This rendition swaps peanut butter for extra maple syrup and a medley of berries and banana, supporting healthy weight gain with sweet and savory whole-food flavors.

Ingredients

• Sweet potato (diced) — 1 medium
• Cooked chickpeas (from dried, not canned) — 3/4 cup
• Red onion (diced) — 1/4
• Garlic (minced) — 2 cloves
• Extra virgin olive oil — 2 tbsp
• Paprika — 1/2 tsp
• Dried thyme — 1/2 tsp
• Sea salt — to taste
• Black pepper — to taste
• Chickpea flour — 1/2 cup
• Water — 1/3 cup
• Turmeric — 1/4 tsp
• Black salt (kala namak, optional) — 1/4 tsp
• Fresh parsley or chives (chopped) — 1 tbsp
• Olive oil (for cooking) — 1 tsp
• Gluten-free all-purpose flour blend — 1/2 cup
• Baking powder — 1/2 tsp
• Baking soda — 1/4 tsp
• Sea salt — 1/8 tsp
• Large egg — 1
• Unsweetened almond milk (or other plant milk) — 1/2 cup
• Maple syrup — 1.5 tbsp (plus extra for serving, about 1.5 tbsp)
• Olive oil (or melted coconut oil) — 1 tbsp
• Apple cider vinegar — 1 tsp
• Fresh banana (sliced) — 1 large
• Fresh mixed berries (blueberries, raspberries, or strawberries) — 1/2 cup
• Unsweetened almond milk — 1 cup
• Rolled oats (certified gluten-free) — 2 tbsp
• Ground flaxseed — 1 tbsp
• Honey (optional, for smoothie) — 1 tsp

Steps

1. Preheat oven to 400°F (200°C). Toss diced sweet potato, chickpeas, red onion, and garlic with 2 tbsp olive oil, paprika, thyme, sea salt, and black pepper. Spread on a baking sheet and roast 25 minutes or until golden and tender.
2. For the vegan omelette: In a bowl, whisk chickpea flour, water, turmeric, black salt, and fresh herbs into a smooth batter. Heat 1 tsp olive oil in a skillet over medium heat, pour in batter, and cook 2–3 minutes per side or until set.
3. For pancakes: In a bowl, whisk together gluten-free flour, baking powder, baking soda, sea salt. In another bowl, whisk egg, 1/2 cup almond milk, 1 tbsp maple syrup, 1 tbsp olive oil, and apple cider vinegar. Combine wet and dry ingredients until just mixed. Cook pancakes on a greased skillet over medium heat, 2–3 minutes per side.
4. Slice banana and wash/dry fresh berries. Top pancakes with sliced banana and mixed berries.
5. Drizzle cooked pancakes and hash liberally with extra maple syrup before serving.
6. For the smoothie (optional): Blend 1 cup almond milk, 2 tbsp rolled oats, 1 tbsp ground flaxseed, 1/2 banana, and 1 tsp honey until creamy.