Chickpea Pancakes

With fennel, asparagus and peas

Vegan pancakes for lunch, y'all! Takes not more than 20 minutes to make, and everybody loves pancakes.

Ingredients:

For the pancake dough:
  • ½ cup chickpea flour
  • ½ cup soy milk
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tbsp apple cider vinegar
    Fresh ingredients for the topping
    • 2 tomatoes
    • 2 tbsp balsamico vinegar
    • 1 tbsp olive oil
    • A hand full of asparagus
    • Fresh peas
    • ½ piece of fennel
    • 1 spring onion

     And here’s how to make it:

    1. Start by cutting thin slices of fennel, using a mandolin. Leave them in ice cold water. This will make it more crispy.
    2. Mix the chickpea flour together with the remaining ingredients for the pancake. Bring a pan to medium heat, give it a splash of oil and add the pancake mix. Turn to low heat and leave it for 5–10 minutes. Flip the pancake midways.
    3. Cut tomato into bite-size pieces, peel the peas and add in a bowl together with the fennel. Mix with olive oil, balsamico vinegar and salt. Finely chop spring onions and keep aside.
    4. Roast the asparagus on a hot pan and sprinkle with salt & pepper.
    5. Top the pancake with roasted asparagus, tomatoes, fresh peas, fennel, finely cut spring onions, salt, pepper and any of your favourite dressing or mayo.
    6. Bon appetit! And remember to tag #eatgrim or @eatgrim on Instagram when sharing your own creations

    Recipe by Oliver Blomqvist