A delicious savoury Mediterranean inspired version of the classic fluffy breakfast dish, this is a real treat that can be eaten at any time of the day. Earthy and flavoursome, with fresh overtones from the salsa, this is perfect for a quick weeknight meal or a relaxed Sunday brunch!
Serves two (makes 4 pancakes)
Takes 30 minutes (30 cook, 15 prep)
For the pancakes:
2 tbsp of cumin seeds
2 tbsp of coriander seeds
1/2 cup of brown flour
2 tbsp of milled flaxseed
1 tsp of baking powder
2 tbsp of olive oil
1/2 tsp of salt
1 cup of aquafaba (+/- the amount in 1 230g pack of chickpeas)
For the chickpeas:
1 pack (230g) of pre-soaked chickpeas
2 tbsp of olive oil
tsp of chilli flakes
For the salsa:
1/2 a cucumber
1 handful of coriander
1 tbsp of olive oil
1 tbsp of rice vinegar
Preheat the grill to 180C.
Drain the chickpeas over a bowl to save the aquafaba for the pancakes.
Toss the chickpeas, 2 tablespoons of olive oil and chilli flakes with salt and pepper to fully cover them. Roast them under the grill for 25 minutes, shaking them up slightly every few minutes to cook them evenly.
In a non-stick wok, toast the cumin and coriander seeds on medium for 3-4 minutes, until they’re browned. Remove them from heat and roughly crush them in a pestle and mortar.
In a mixing bowl, combine the toasted seeds with the rest of the pancake ingredients and whisk until fully combined.
Heat the same non-stick wok as used for toasting the seeds on medium to high. When it is hot enough, put one ladle’s worth of mix in and leave it to cook for around 4 minutes.
While the pancakes cook, finely dice the cucumber and coriander and mix it in with the olive oil and rice vinegar.
When it has browned and sealed at the edges, gently slide a flat spatula underneath and tease it free from the pan. When it is lose, flip it and do the same with the other side. Repeat for the remaining 3 pancakes.
The pancakes should all be cooked around the same time as the chickpeas have finished roasting.
Serve the pancakes straight away, topped with the salsa and chickpeas.
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