CHICKPEA COCOA PANCAKES
Makes 4 American style pancakes
Takes: 12 minutes start to finish
Special equipment: Good quality frying pan
Ingredients:
2 heaped tbsp chickpea/besan flour
1.5 tbsp self raising white or wholemeal flour
1/3 tsp bicarbonate of soda
2 tsp sugar or sweetener of choice (more if you have a sweet tooth)
2 tsp sunflower oil
Plant milk
Pinch of salt
Method:
1: Stir all the ingredients together in a small bowl. The proportions above are for a single serving of 4 pancakes, so just double it or triple it to suit how many people you’re feeding.
2: Begin to preheat your frying pan, spray or wipe a little oil around it. These are almost dry fried to keep them healthy.
3: Add plant milk until you reach the desired consistency of your batter. It doesn’t need to be as thin as large pancakes, so somewhere between 50ml and 75ml should be enough.
4: Using a tablespoon, drop a spoonful of batter into the pan for each pancake. Top up the splodges if you have any left over batter.
5: If you’re busy and don’t have time to watch these constantly during cooking, drop the temperature to the lowest setting. This gives you 5 minutes to rush about doing other things in the kitchen. Flip them then, and finish for another 2 to 3 minutes.
6: However if you can dedicate yourself entirely to these, cook on medium to high temperature for 2 minutes or so each side.
Serve these with yoghurt, fruit, jams, or whatever takes your fancy!
Makes 4 American style pancakes
Takes: 12 minutes start to finish
Special equipment: Good quality frying pan
Ingredients:
2 heaped tbsp chickpea/besan flour
1.5 tbsp self raising white or wholemeal flour
1/3 tsp bicarbonate of soda
2 tsp sugar or sweetener of choice (more if you have a sweet tooth)
2 tsp sunflower oil
Plant milk
Pinch of salt
Method:
1: Stir all the ingredients together in a small bowl. The proportions above are for a single serving of 4 pancakes, so just double it or triple it to suit how many people you’re feeding.
2: Begin to preheat your frying pan, spray or wipe a little oil around it. These are almost dry fried to keep them healthy.
3: Add plant milk until you reach the desired consistency of your batter. It doesn’t need to be as thin as large pancakes, so somewhere between 50ml and 75ml should be enough.
4: Using a tablespoon, drop a spoonful of batter into the pan for each pancake. Top up the splodges if you have any left over batter.
5: If you’re busy and don’t have time to watch these constantly during cooking, drop the temperature to the lowest setting. This gives you 5 minutes to rush about doing other things in the kitchen. Flip them then, and finish for another 2 to 3 minutes.
6: However if you can dedicate yourself entirely to these, cook on medium to high temperature for 2 minutes or so each side.
Serve these with yoghurt, fruit, jams, or whatever takes your fancy!
