Chickpea Pancakes with Coconut Mint Topping
Ingredients – for pancakes
- 2c besan (chickpea flour)
- 1/2tsp turmeric
1 tsp hawaiin black sea salt (or lovely regular sea salt)
- 1tsp baking soda
- 1tbsp finely chopped green chilli
- 3tbsp finely chopped fresh cilantro
- 1/4c yoghurt
- 1/2 – 3/4c water
- 1tbsp lemon juice
- 1/2c melted ghee
Ingredients – pancake fillings
- 1/4c finely sliced red onion
- 1/4c blanched peas
1/4c blanched kernel corn
- 1c wilted spinach
- 1/4c diced tomato
- avocado slices
Ingredients – coconut mint topping
- 1c unsweetened dessicated coconut
- 3tbsp crushed raw cashews
- 1tbsp finely minced green chili
- 1/2c plain yoghurt
- 1c roughly chopped fresh mint leaves
- 1/2tsp hawaiin black sea salt
Place besan in dry fry pan and dry-roast over low heat. Stir and roast until it gets slightly darker…about 5 minutes. Set aside.
For the topping: In a food processor puree the coconut, cashews and chili. Add yoghurt, mint and salt. Pulse to incorporate the ingredients. Serve chilled or at room temperature.
For the pancakes: In a bowl combine besan, turmeric, salt, baking sodaq, chili and coriander.
Whisk yoghurt, water and lemon juice together. Add to dry flour mixture. Combine to make a smooth batter.
Melt a couple of knobs of ghee in a nonstick pan over medium heat. Allow to get hot.
By heaping spoonful of batter mixture, place 3 – 4 pancakes into the pan. Allow to sizzle as you arrange fillings – your favourites or new adventures – over the top.
Fry until golden, flip and fry an additional 3 minutes. Add more ghee as needed.
Serve hot with coconut mint topping.
Yumyumyum. Filling and satisfying when served as brunch on an early april sunday.