Chickpea Pancakes

If you're looking for some more plant-based (and QUICK!) meal inspo, give these yummy pancakes a go 

• 1 cup chickpea flour
• 1 cup water
• 1 tsp turmeric
• ½ tsp salt
• ½ tsp pepper
• 3 spring onions
• 1 tbsp olive oil

1. Add the flour, water, turmeric, salt and pepper to a food processor or blender and whiz up. Leave it to settle for a few minutes while you heat up the oil in a non-stick pan. The batter needs to look very runny!
2. Dice the spring onions finely and add them to the mixture.
3. Use a tissue or similar to ensure the bottom of the pan is coated well in oil.
4. Add about a ladle of the mixture when the pan is hot – a medium heat should be just right.
5. Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
6. Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
7. Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
8. Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
9. Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold!

• Chutneys
• Greek yogurt
• Hummus
• Guacamole
• Avocado
• Thinly sliced raw veggies, like radishes, capsicums, cherry tomatoes, grated carrot, baby spinach, etc
   

This recipe is approved for our following Healing Diets (not including toppings suggestions as these will vary depending on the plan you're on):

- Adrenal Healing Nutrition Plan

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free

- Vegan

- Low-Histamine Diet 

- Low Hydrogen-Sulphide Diet 

To comply to other healing diets, sub the following ingredients:

- Low-Salicylate Diet - omit turmeric, sub olive oil for butter or ghee

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner