Chickpea pancake

Pancakes but make it vegan and Gluten Free. This 10 minute recipe is your new go to lunch, breakfast, dinner meal for when life gets a but rushed. Enjoy!

Chickpea Pancakes with Tomato & Egg

Serves 1

Ingredients:

Pancake Mixture

• 50g Gram Flour

• 200ml Water

• 1/4 tsp Aseotifida

• 1/4 tsp Ground Coriander

• 1/4 tsp Za’atar

• 1/4 tsp Dried Oregano

• 1/4 tsp Dried Basil

• 1/4 tsp Ground Turmeric

Topping

• 1 TBSP Tomato Puree

• Handful of Cherry Tomatoes (Halved)

• 1 Egg

• Handful of Fresh Coriander (Chopped)

• 1tsp Nutritional Yeast (or Parmesan Cheese)

Method:

1. Get your pancake ingredients and mix it all up in a bowl

2. Heat a medium sized pan (suitable for oven/grill) with a drizzle of olive oil over a medium heat

3. When pan is hot, pour in the batter and let it cook for about 5-10 minutes whilst preparing your toppings

4. Heat the oven/grill to a high heat

5. When the pancake appears cooked underneath, flip over and cook for another 5 minutes over a low to medium

6. Spread tomato purée on top then add sliced Cherry tomatoes and sprinkle some more za’atar on top

7. Place pan into grill/oven and let it bake for about 2 mins then make space in the middle of the pancake to add the egg. Cook for another 2 mins until egg is fairly cooked.

8. Take it out, serve on a plate and add the Nutritional Yeast/Parmesan, plus a touch of fresh coriander, sea salt and freshly ground pepper

9. Slice and serve!

Et Voila :)