Herby Green Chickpea Pancakes with Houmous and Tomatoes
By OcadoLife
Published on 06 January 2022
We all know what colour pancakes are right? Well, think (or look) again, these pancakes are green. That comes courtesy of the spinach in the batter. Being made with chickpea (sometimes called gram) flour rather than the more commonly used wheat flour, these pancakes are also gluten free. Chickpea flour is also used to make socca pancakes in the south of France. You can prepare the delicious topping in seconds: just dollop out a spoonful or two of houmous on the top, followed by 100g of halved cherry tomatoes and a handful of rocket. The colour makes them great for small children, and even for celebrating St Patrick’s day.Time and servings
15 minsTotal time
2Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 150 g of chickpea flour, (gram flour)
- 1 good handful of spinach
- 2 heaped tbsp of houmous
- 1 handful of rocket
- 1 handful of coriander
- 1 tbsp of olive oil, for frying
- 100 g of cherry tomatoes, halved
Method
Step 1
Blitz the chickpea flour, 250ml water, spinach and coriander together in a blender until smooth, then season and stir – the mixture should be nice and runny with bubbles on the surface.Step 2
Heat a glug of olive oil in a frying pan and pour enough mix in to make a large, but fairly thin pancake. Swirl to coat the bottom of the pan. Leave it to cook for around 3 mins, then flip and let it cook for 1 min until set and slightly crisp at the edges. Repeat to make another pancake.Step 3
Serve right away with toppings piled on: a dollop of houmous, chopped cherry tomatoes and a handful of rocket.