It's no secret that I love a healthy pancake and this one is no exception. Made with the goodness of almonds, carrot and chickpeas it can be served with sweet or savoury toppings which makes it perfect for breakfast, lunch or snack! I always double the recipe and make extra to snack on. The batter can also be kept in fridge for a few days.
150g chickpea flour
230ml milk of choice (I use unsweetened almond)
2 tbsp olive oil or ghee
2 medium carrots
ghee or coconut oil to cook
In a large bowl, sift the chickpea flour and add a generous pinch of salt and freshly ground black pepper. Whisk in the almond milk and olive oil and let the mixture sit, covered for 5 minutes. Peel and grate the carrots and stir them into the batter.
To cook place a large non-stick frying pan on a high heat and add a teaspoon of ghee or coconut oil. Add the batter and allow it to cook for 4–5 minutes, until the pancake is set around the edges and starting to brown and crisp. Place a plate on top of the pancake then cover your hand with a tea towel and flip the pancake onto the plate. Slide off the plate back into the pan and cook on the other side for 4–5 minutes.
*To boost the nutritional value you can ferment the batter for 24 hours prior to cooking. Simply add 1 tsp of apple cider vinegar to the the chickpea flour and water (replacing almond milk) cover with a tea towel and allow to rest at room temperature overnight- it should bubble slightly. To cook whisk in oil or ghee, add grated carrots and contiune to cook as above
Cottage or cashew cheese with grated lemon rind and sprouts
Berries and coconut cream
Feta, rosemary and roasted beetroot
Pesto, broccolini and peas
Image from http://annajones.co.uk/recipe/carrot-and-chickpea-pancake-with-lemon-spiked-dressing