Masala Chickpea Pancakes with Coconut Yogurt

Ingredients

• 180 g chickpea flour
• 260 ml water
• 100 g red bell pepper
• 40 g scallions
• 60 g baby spinach
• 2 tsp fresh ginger
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 0.5 tsp red pepper flakes
• 2 tbsp avocado oil
• 120 g unsweetened coconut yogurt
• 3 tbsp pumpkin seeds
• 0.5 tsp fine sea salt
• 2 tbsp fresh cilantro

Instructions

1. Whisk the chickpea flour with the water in a bowl until it is completely smooth and the texture of thin pancake batter — start with half the water to break up lumps, then whisk in the rest. Let it rest 5 minutes; the flour hydrates and the finished pancake holds together instead of crumbling.
2. Finely dice the red bell pepper, thinly slice the scallions, chop the baby spinach, and grate the fresh ginger. Stir them into the batter with the ground cumin, ground turmeric, red pepper flakes and fine sea salt until evenly speckled.
3. Toast the pumpkin seeds in a dry non-stick skillet over medium heat for 2-3 minutes, shaking often, until they puff slightly and start to pop. Tip them onto a plate — they will crisp further as they cool.
4. Return the skillet to medium heat with 1 tbsp of the avocado oil. Pour in half the batter and swirl to a 20 cm round. Cook 3-4 minutes, until the surface loses its wet shine, the edges lift away from the pan and the underside is a mottled deep gold.
5. Flip and cook 2 minutes more, pressing the centre lightly with a spatula; it is done when the middle springs back and no batter seeps out. Repeat with the remaining oil and batter.
6. Cut each pancake into wedges, spoon over the unsweetened coconut yogurt, and finish with the toasted pumpkin seeds and chopped fresh cilantro.

Nutrition (per serving)

Calories

625

Protein

26.9 g

Fat

29.7 g

Carbs

65.2 g