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Gluten-free Herby Chickpea Pancake Recipe with Houmous and Tomatoes

Chickpea flour is the hero ingredient in these herby pancakes which are best served with houmous, tomatoes and a handful of rocket.

Serves 2 Total Time 10 mins

Ingredients

  • 150g chickpea (gram) flour
  • 250ml water 
  • generous handful spinach 
  • handful coriander 
  • olive oil, for frying 
  • dollop of houmous
  • 100g cherry tomatoes, halved 
  • handful rocket

Instructions

  1. Blitz the chickpea flour, water, spinach and coriander together in a blender until smooth, season and stir. The mixture should be runny with bubbles on the surface. 
  2. Heat a glug of olive oil in a frying pan and pour enough mix in to make a large, but fairly thin pancake. Swirl to coat the bottom of the pan.
  3. Leave it to cook for around 3 mins, then flip and let it cook for 1 min until set and slightly crisp at the edges. Repeat to make another pancake. 
  4. Serve right away with toppings piled on: a dollop of houmous, chopped cherry tomatoes and a handful of rocket.

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