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Health, Light bites, Main Courses, Nutrition, Vegan, Vegetarian, Wellness

Anna Jones’ green chickpea pancakes

by Lindsey Harrad   ·  5 years ago  
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Green spinach pancakes are so quick to make – just add delicious toppings for a perfect healthy brunch.

I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash-fried vegetables and cheese. Or I keep them in the fridge, then heat them up gently in a pan to use like wraps or instead of chapatis for dipping into curries. I’ve included some topping ideas, and variations on the spinach, below.

DETAILS

  • Serves 4 (8 pancakes)

INGREDIENTS
  • 250g chickpea flour
  • 350ml oat milk
  • 50g spinach, washed
  • a small bunch of parsley
  • the zest of 1 unwaxed lemon
  • coconut oil or olive oil for frying

 

Swap the spinach for

  • 1 medium beetroot, peeled and grated (add 1 tsp fennel seeds)
  • 1 medium carrot, grated (add 1 tsp cumin or caraway seeds)
METHOD
  1. Put all the ingredients, except the oil, into a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter. You can add a splash more milk if your batter feels too thick.
  2. Heat 1 teaspoon of oil in a roughly 24cm non-stick frying pan over a medium heat. Add a small ladle of the batter to the pan. Working quickly, swirl the pan around so the batter covers the base, and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
  3. Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with a layer of baking paper in between each one and keep warm in a low oven. Top with your favourite sweet or savoury combinations; there are lots of suggestions below.
  4. These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days. They can also be frozen, separated by sheets of baking paper, for up to 2 months; allow to defrost for 30 minutes at room temperature before using.

 

Pancake-topping ideas:

  • Chopped sun-dried tomatoes, toasted pine nuts, basil, Parmesan-style cheese
  • Peas, mint, lemon, date salad and ricotta or vegan-style ricotta
  • Roast tomatoes, whipped ricotta, wilted spinach, toasted almonds
  • Grated carrots sauteed with cumin seeds, coriander, yoghurt, mango chutney
  • Roasted squash, dukkah spice, feta
  • Thick Greek yoghurt or plant yoghurt, chopped pistachios, toasted sesame seeds, fennel seeds, honey

Recipe adapted from ONE – Pot, Pan, Planet by Anna Jones (£26, 4th Estate). Photography by Issy Croker.