Meera Sodha's Chickpea Flour Pancakes

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Author: OcadoLife

Prep time:

Cook time: 45 mins

Serves: 4

Looking for a vegan alternative to the classic eggs, milk, oil and (wheat) flour pancake batter? Chickpea flour is both gluten free and high in protein, which makes it an ideal choice. This recipe comes courtesy of vegan columnist and cookbook author, Meera Sodha. The topping for this savoury pancake is a two-parter – there’s purple sprouting broccoli and rainbow chard curry, plus a quick and simple coconut chutney. This pancake meal works well as a light lunch or evening meal, as well as a weekend breakfast or brunch. You could always brew up a nice spicy chai to go with it.

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Ingredients Method

Ingredients

150g gram flour
¼ teaspoon baking powder
¼ teaspoon turmeric
1¼ teaspoon salt
350g coconut yoghurt
60g desiccated coconut
1 green finger chilli
1 clove garlic, peeled
1 drizzle rapeseed oil
1 teaspoon black mustard seeds
250g purple sprouting broccoli, finely chopped
250g rainbow chard, stalks & leaves separated, finely chopped

Recipe tips / Prepare ahead

You’ll need a (stick) blender and a non-stick pan with a lid.

Method

Step 1

First make the chickpea pancake batter. Place the gram flour, baking powder, turmeric and ½ teaspoon of salt into a bowl and mix with a fork. Add 75g of yoghurt and mix and then, little by little, add 250ml water to the flour until you have a nice smooth batter. Leave to rest to one side.

Step 2

Next make the chutney, blitz together the coconut and 275g of the yoghurt together with the green chilli, garlic clove and ¾ teaspoon of salt. Add a little water to loosen the chutney, if need be.

Step 3

To cook the pancakes, heat a drizzle of oil in a non-stick pan over a medium heat. When hot, pour a quarter of the batter onto the pan. Leave to cook for a minute or until golden then flip. Cook for another minute on the other side then slide onto a plate. Repeat with the remaining batter, and when finished, and don’t wash up the pan.

Step 4

To make the greens, heat 1 tablespoon of oil in the same pan and when hot, add the mustard seeds. Let them pop then add the broccoli and the chard stalks. Cook for 2 minutes then add a couple of tablespoons of water and pop a lid on. Steam for 3 minutes, add half of the chutney and the chard leaves, mix and pop the lid back on for a couple of minutes until the leaves have wilted. Taste and season if need be. Then leave to rest while you cook the pancakes.