In a bowl mix together the flour, milk and egg. Combine well and set aside.
Heat the oil over a medium-high heat in a frypan. Add the garlic, turmeric and drained chickpeas. Stir to combine and heat through, around 3-4 minutes. Remove from pan and allow to cool.
Reheat frypan over medium-high heat and add in approximately 2 tablespoons of batter per pancake (you should be able to make approximately 8 pancakes).
Cook until bubbles form on the surface (around 1-2 minutes) and then flip and cook on the other side for another minute or until golden. Repeat with remaining batter.
If not serving immediately, allow to cool and then place the pancakes and chickpea mix in airtight containers in the fridge for up to 4 days.
On Serving Day
When ready to serve, if serving from the fridge, reheat pancakes in the microwave for a few seconds to warm through.
Serve two pancakes per serve. Top each with some spiced chickpeas, a little spinach, carrot and coconut and wrap up gently to eat.
In a bowl mix together the flour, milk and egg. Combine well and set aside.
Heat the oil over a medium-high heat in a frypan. Add the garlic, turmeric and drained chickpeas. Stir to combine and heat through, around 3-4 minutes. Remove from pan and allow to cool.
Reheat frypan over medium-high heat and add in approximately 2 tablespoons of batter per pancake (you should be able to make approximately 8 pancakes).
Cook until bubbles form on the surface (around 1-2 minutes) and then flip and cook on the other side for another minute or until golden. Repeat with remaining batter.
If not serving immediately, allow to cool and then place the pancakes and chickpea mix in airtight containers in the fridge for up to 4 days.
On Serving Day
When ready to serve, if serving from the fridge, reheat pancakes in the microwave for a few seconds to warm through.
Serve two pancakes per serve. Top each with some spiced chickpeas, a little spinach, carrot and coconut and wrap up gently to eat.