SAVOURY CHICKPEA PANCAKE

Since today is national pancake day I thought I'd share this rather delicious savoury chickpea pancake recipe.

I'm not a huge fan of sweet pancakes but if you are then the easiest pancakes you will ever make are here, and they are gluten free and free of refined sugar! They are made with only 2 ingredients, banana and eggs! 
These are so easy and a great way of using up some ripe bananas. Get the kids to make them for an after school treat!

Anyway back to the savoury pancakes, Jenna made this a few weeks ago and I was intrigued to try it! Like everything Jenna makes, its vegan and packed full of veggies and flavour. Nothing she makes is ever bland! 
The recipe uses chickpea flour, also known as gram flour, and its widely available in most supermarkets. Its incredibly cheap, packed full of protein and fibre and its gluten free! 
This dish is like a combination between a pancake and an omelette and its really versatile, you can add pretty much any veggies you like and mix up the flavours with spices and turmeric, or herbs, sun dried tomatoes and olives or add extra flavour and minerals with good old seaweed flakes!
I'm a massive fan of Mara seaweed flakes and add them to most savoury dishes for a real mineral boost and unique depth of flavour.
The choice is yours so get creative!
 
Coconut or rapeseed oil will add stable good fats to the dish and loads of greens ( think leeks, spinach, kale, cavolo nero, finely shredded spring greens) complete the picture for an incredibly healthy, nutritious and delicious meal. 
 
These pancakes are dense, filling and really delicious, I hope you try them. Its actually a brilliant last minute, use up all your veggies in the fridge kind of meal! Remember to slice your veggies finely so that they will cook faster. This only takes 10 minutes to put together and 10 minutes or so to cook and will feed 2 hungry people for dinner!


SAVOURY CHICKPEA PANCAKE Serves 2 for dinner or 4 for light lunch

INGREDIENTS

•  1/2 cup gram flour
• 1/2 cup water
• 1/4 tsp baking powder
• 1tsp paprika
• 1/2 tsp sea salt.
•  1 tablespoon rapeseed or coconut oil
• 1/2 leek, finely sliced
• small red onion, finely sliced
• 4 mushrooms, sliced
• 2 garlic cloves, crushed
• Few handfuls spinach or kale, finely shredded
• 1/2 tsp dried herbs (oregano, basil or parsley)
• 1 celery stick or 1/2 courgette, finely sliced
• 1/2 red pepper, finely diced
• Handful of frozen peas ( optional)
• 1  - 2 tsp balsamic vinegar
• 1 tbsp pesto ( I used coriander pesto, recipe here) 

Method

1. Sift flour into bowl then add baking powder, paprika and salt and mix well.
2. Add the water and whisk well until no clumps remain and you have a good few air bubbles! Set aside.
3. Heat the oil in a large frying pan, and saute the leek and onion for a few minutes,  add the other veggies and cook for a further 5 minutes, add balsamic, pesto and salt and pepper to taste. Preheat the grill
4. Pour the chickpea flour batter over the vegetables, spreading it evenly. Sprinkle seaweed flakes on top. or herbs
5. Allow to cook for 5 -6 minutes until set on the bottom then finish off under a grill for a further 10 minutes or until lightly browned and set on top.
6. Cut in half or quarters and Serve with steamed greens or salad on the side and top with guacamole, houmous or your favourite chutney. 

.......your health in your hands.....