Indian Savoury Pancakes With Chickpea Salad
Servings
4serves
Servings
4serves
Ingredients
  • 1/2cup plain wholemeal flour
  • 2/3cup reduced-fat milk of choice
  • 1 free range egg
  • 1tbsp extra virgin olive oil
  • 2cloves garlicpeeled and diced
  • 1tsp ground turmeric
  • 260grams tinned chickpeasdrained and rinsed
  • 4cups baby spinach
  • 2tbsp desiccated coconut
  • 1 carrotgrated
Instructions
Can Prepare These Steps In Advance If Preferred
  1. In a bowl mix together the flour, milk and egg. Combine well and set aside.
  2. 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.
  3. 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).
  4. 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.
  5. 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
  1. When ready to serve, if serving from the fridge, reheat pancakes in the microwave for a few seconds to warm through.
  2. Serve two pancakes per serve. Top each with some spiced chickpeas, a little spinach, carrot and coconut and wrap up gently to eat.
Recipe Notes

262 calories per serve

Print Recipe
Indian Savoury Pancakes With Chickpea Salad
Indian-Pancakes
Course Main Dish
Servings
serves
Ingredients
  • 1/2 cup plain wholemeal flour
  • 2/3 cup reduced-fat milk of choice
  • 1 free range egg
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and diced
  • 1 tsp ground turmeric
  • 260 grams tinned chickpeas drained and rinsed
  • 4 cups baby spinach
  • 2 tbsp desiccated coconut
  • 1 carrot grated
Course Main Dish
Servings
serves
Ingredients
  • 1/2 cup plain wholemeal flour
  • 2/3 cup reduced-fat milk of choice
  • 1 free range egg
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and diced
  • 1 tsp ground turmeric
  • 260 grams tinned chickpeas drained and rinsed
  • 4 cups baby spinach
  • 2 tbsp desiccated coconut
  • 1 carrot grated
Indian-Pancakes
Instructions
Can Prepare These Steps In Advance If Preferred
  1. In a bowl mix together the flour, milk and egg. Combine well and set aside.
  2. 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.
  3. 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).
  4. 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.
  5. 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
  1. When ready to serve, if serving from the fridge, reheat pancakes in the microwave for a few seconds to warm through.
  2. Serve two pancakes per serve. Top each with some spiced chickpeas, a little spinach, carrot and coconut and wrap up gently to eat.
Recipe Notes

262 calories per serve