Chickpea pancakes could not be simple to make plus they are Gluten Free which gives them extra brownie points.
I often make this without the spinach and as a kind of plant based version of a classic omelette, made larger , stuffed and folded in half. It‘s a very similar recipe and I have attached the link here for you.
This is a brilliant recipe for those of you who have fussy little eaters, you know the ones that won‘t touch anything green! You can‘t really taste the spinach and if you omit the tarragon, I will defy them not to gobble them up.
There is something about eating and drinking green things that makes feel me like I will be glowing from inside outside.
1 ¼ cups chickpea flour/gram flour
1 cup water
1 large handful baby spinach leaves
Roughly 1 tbs tarragon leaves
1 tsp baking powder
½ sea salt
Good grind black pepper
1 tbs apple cider vinegar
Pea and Broad bean salad
250g fresh or frozen peas
500g broad beans (pre podded weight)
4 spring onions
Pinch of salt
Grind of black pepper
Glug of evoo
Squeeze of lemon
Lemon and herb ‘cheese‘
150g plant based cream cheese I used almond by Nush foods
2 tsp finely chopped tarragon
2 tsp finely chopped mint
Juice ½ lemon
Glug of EVOO
Good pinch of salt and black pepper
Few springs of mint leaves
Drizzle of evoo (optional)
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