Savoury Chickpea Pancakes
The simplest savoury pancakes in the world, very reminiscent of omelettes. These are as easy as adding water to chickpea flour – and they're super high in protein and fibre!
Servings: 2 servings
Equipment
- Non-stick pan
Ingredients
For the pancakes
- 1 cup chickpea flour (besan)
- 1 cup water
- 1 tsp ground cumin optional
- 1 tsp ground coriander optional
- 1 tsp mixed herbs optional
- salt to taste
- pepper to taste
For the filling
- ½ small red onion chopped
- 100 g mushrooms sliced
- 1 handful baby spinach
- 1 medium tomato diced
- 2 tbsp salsa
Directions
- In a medium sized bowl, whisk all the pancake ingredients (chickpea flour, water, spices, herbs, salt and pepper).
- Heat the oil in a nonstick pan over medium-high heat, and sauté the onions until soft.
- Add the mushrooms, and sauté until soft.
- Transfer for the onion and mushroom mix to a small bowl.
- Into the same non-stick pan, pour the pancake batter, leaving a couple of centimeters around the edge.
- Wait until bubbles form on the surface and that it's slightly dry, then flip.
- After about 10 seconds, flip onto a plate.
- Add some spinach (they'll wilt on the hot pancake), the mushroom mix, tomatoes and some salsa.
- Fold the pancake over (omelette-style) and serve immediately.