Chickpea pancake
Pancakes but make it vegan and Gluten Free. This 10 minute recipe is your new go to lunch, breakfast, dinner meal for when life gets a but rushed. Enjoy!
Chickpea Pancakes with Tomato & Egg
Serves 1
Ingredients:
Pancake Mixture
50g Gram Flour
200ml Water
1/4 tsp Aseotifida
1/4 tsp Ground Coriander
1/4 tsp Za’atar
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
1/4 tsp Ground Turmeric
Topping
1 TBSP Tomato Puree
Handful of Cherry Tomatoes (Halved)
1 Egg
Handful of Fresh Coriander (Chopped)
1tsp Nutritional Yeast (or Parmesan Cheese)
Method:
Get your pancake ingredients and mix it all up in a bowl
Heat a medium sized pan (suitable for oven/grill) with a drizzle of olive oil over a medium heat
When pan is hot, pour in the batter and let it cook for about 5-10 minutes whilst preparing your toppings
Heat the oven/grill to a high heat
When the pancake appears cooked underneath, flip over and cook for another 5 minutes over a low to medium
Spread tomato purée on top then add sliced Cherry tomatoes and sprinkle some more za’atar on top
Place pan into grill/oven and let it bake for about 2 mins then make space in the middle of the pancake to add the egg. Cook for another 2 mins until egg is fairly cooked.
Take it out, serve on a plate and add the Nutritional Yeast/Parmesan, plus a touch of fresh coriander, sea salt and freshly ground pepper
Slice and serve!
Et Voila :)