This is my new go-to favourite for a quick breakfast or lunch! I even take it to work to make, because I can easily take the ingredients in a plastic tub and just add the water and chop the onion when I get there. The author’s recipe included a spiced tomato and bean chutney, but I haven’t tried making this yet; I’m afraid I cheated and served mine with shop bought Thai sweet chilli dipping sauce! Follow my blog for updates when I try out the spiced tomato chutney.

Recipe by Chrsitine Bailey MSc PGCE mBANT CNHC

Ingredients

70g chickpea (gram) flour (buy in the ethnic aisle of supermarkets or from health food shops)

100ml water

Half a red onion, grated or finely chopped

0.5tsp ground cumin

0.25tsp ground turmeric

0.25tsp onion powder (not everywhere sells this but Tesco does)

0.25tsp sea salt

0.5tsp baking powder

Pinch of chilli flakes

Handful of fresh coriander leaves, chopped (I’m afraid I omitted these for budgeting purposes!)

1tsp olive oil, plus extra for frying

0.25 of a ripe avocado, to serve

Mixed salad leaves, to serve

Method

In a bowl, combine the chickpea flour and water (you may not need all of it), whisking to create a smooth batter, about the consistency of double cream. Stir in all the remaining ingredients and allow the batter to sit for 5 minutes.

Place a frying pan over a medium heat. When hot, drizzle a few drops of oil in the pan, swirling it over the base of the pan. Pour a spoonful of the batter into the frying pan and again, swirl the batter around the pan to make a small Scotch style pancake. Cook until the edges of the pancake begin to turn lightly golden, about 2-3 minutes. Flip the pancake over and cook for a further 2-3 minutes. Remove from the pan and repeat with the remaining batter to make four small pancakes.

Serve the pancakes with salad and slices of avocado.