Chickpea Pancake

This chickpea and carrot pancake recipe combines nutrient-dense ingredients like chickpea flour and fresh vegetables for a wholesome, protein-packed meal. Rich in fibre and vitamins, it supports digestion and boosts your immune system. Topped with a cultured cashew cream, kimchi, tofu, and a peanut butter tamari dressing, it offers a delicious fusion of flavours and probiotics for gut health.

@leife.dk

Ingredients:

• 45g chickpea flour

• 5g olive oil (1tsp), plus more for frying

• 40g water

• 80g carrots, grated (1 medium)

• Pinch of salt

• Pinch of rosemary, fennel seeds, cumin seeds, ground cumin, ground ginger

Instructions:

1. Begin by grating the carrot and then measuring out all the dry ingredients, tossing them with the grated carrot.

2. Add the water and mix until a thick batter forms, using the moisture from the carrot to achieve the right consistency.

3. Heat a frying pan over medium heat with a generous amount of olive oil.

4. Spoon the chickpea batter onto the pan, flattening it into a pancake shape.

5. Cook for about 5 minutes on each side, flipping carefully as the batter can be delicate.

Enjoy your pancake with your choice of toppings. For this recipe, Alice added cultured cashew cream, kimchi, tofu, microgreens, and spring onions, and drizzled it with a peanut butter tamari dressing. You can also grate in other veggies to the batter and add other spices too!