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Preparation Time: 10 minutes
Cooking time: 6 minutes
Serves: 4
If served as four portions, provides 146 cals, 4.5g fat (of which 0.5g saturates), 5g sugar and 0.6g salt per portion.
Ingredients
- 100g (3½oz) chickpea flour
- 160ml (5fl oz) water
- 1 tsp turmeric
- ½ tsp salt
- ½ tsp pepper
- 3 spring onions, finely diced
- ½ tsp chilli flakes (optional)
- ½ pepper (any colour), finely sliced
- 1 tbsp olive oil, for frying
Method
1. Add the flour, water, turmeric, salt, pepper and chilli flakes if using to a mixing bowl and give it a quick blend using a food processor or blender.
2. Leave it to rest and settle for an hour.
3. On a medium heat, add oil to pan, making sure the base is just coated. Use a laddle to portion and add batter, swirl it round the pan.
4. Add thinly slice spring onions and peppers.
5. Cook for about 3 minutes - the mixture firms quickly, you will probably have to adjust the heat.
6. Use a large spatula to flip the pancakes and cook for 2 - 3 minutes.
7. Serve with a salad, hummus, roasted peppers, toasted sunflower seeds and a grind of black pepper.
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