Green Chickpea Pancakes

I love these pancakes. I eat them straight out of the pan like traditional pancakes, topped with a fried egg, some flash-fried vegetables and cheese. Or I keep them in the fridge, then heat them up gently in a pan to use like wraps or instead of chapatis for dipping into curries. I’ve included some topping ideas, and variations on the spinach, below.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the ingredients, except the oil, into a blender and season well with salt and pepper. Blend on high until the mixture is a thin, smooth pancake batter. You can add a splash more milk if your batter feels too thick.

Step 2

Heat 1 teaspoon of oil in a roughly 10-inch/24 cm nonstick frying pan over a medium heat. Add a small ladle of the batter to the pan. Working quickly, swirl the pan around so the batter covers the base, and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.

Step 3

Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with a layer of parchment paper in between each one and keep warm in a low oven. Top with your favorite sweet or savory combinations.