If you have a spare moment on a Sunday or weeknight, these chickpea pancakes are easy to whip up and store in the fridge for the week’s breakfasts. Serve with fresh avocado, salt and pepper.
Place a nonstick pan (nonstick makes the process far easier) over a medium heat
In a large bowl, whisk together the chickpea flour, baking powder, salt, pepper and water until a smooth batter forms
Stir the scallions and bell pepper into the batter
Add a little coconut oil to the hot pan and allow to heat for about 30 seconds
Pour a little of the batter onto the hot pan and tilt the pan to spread the batter out
When you see little bubbles forming, quickly flip the pancake and cook the other side until golden
Store the pancakes covered, in the fridge
To eat: give the pancake a quick heat in the microwave and spread your avocado over the top, with a sprinkle of salt and pepper. Either wrap it up like a burrito, fold it like a crepe or eat with a knife and fork
5 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.