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Chickpea Flour Pancakes with Vitamin packed Veggies and Micro Greens
Prep Time
25 mins
Cook Time
35 mins
Servings: 2
Author: Louise-Claire Cayzer
Chickpea Pancakes
  • 1 cup chickpea (gram) flour
  • 1 Tbs ground flaxseed mixed with 1 Tbs water
  • pinch salt
  • Extra water as needed to create a batter.
Roasted Peppers
  • 2 Peppers
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp olive oil
Mushroom & Spinach with Garlic
  • 1 bunch spinach leaves , chopped.
  • 10 chestnut mushrooms sliced.
  • 1 clove garlic
  • 1/2 tsp marigold stock
  • 1 Tbs olive oil
  • 1 Tbs white wine
  • Micro Greens to sprinkle
For the Vegetables
  1. Start by roasting the peppers under the grill until the skin is blistered and blackend. Once done, pop them in a bowl covered by a teatowel to steam. Then, deseed, remove the blackened skin and chop into ribbons. Add the balsamic and olive oil and mix.
  2. Whilst the peppers are grilling, sweat the mushrooms with the garlic in a pan with the olive oil.
  3. Add the spinach, marigold stock and wine, clamp on the lid and let the spinach wilt.
  4. Take off the heat whilst you make the pancakes.
For the Pancakes
  1. Mix the chickpea flour with the flax seed mixture and a pinch of salt
  2. Add water and stir until you have a smooth pancake batter. I found that I needed a bit more water than I first anticipated in order for the batter to become smooth and pourable.
  3. Cook the pancakes in the usual way- you might need to use a spatula to encourage the batter to spread thinly.
  4. Keep warm until you've made a batch then top with the fillings, sprinkle with the micro greens and apply to face.