These chilli and chive chickpea pancakes are my go-to quick lunch or supper at the moment. They take about five minutes to make, need just five ingredients and taste amazing! They’re the simplest, most fantastic little creation and I’m so excited for you guys to try them too – I really couldn’t recommend them more. All you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
I love topping them with yoghurt (I use a plain coconut yoghurt), sun-dried tomato pesto, chopped tomatoes, slices of creamy avocado and a sprinkling of chives, but they work with so many things. I’ve made them for Matt with poached eggs on top, which he loved. I also pile them high with hummus, fresh rocket and leftover roast veg for a quick lunch, which is delicious.
150g of gram flour
200ml of water
1 red chilli pepper
a handful of chives
a squeeze of lemon
salt and pepper
Start by finely chopping the chilli and chives.
Place the gram flour into a bowl and slowly pour the water in, whisking in until the mix is smooth and there are small bubbles on the surface. At this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
Heat a glug of olive oil in a small saucepan (mine is 20cm) and once the pan is hot pour half of the mix in. Let it cook for 2 ½ – 3 minutes, until the top side is no longer runny. Then flip and let it cook for a further 2 minutes. Then do the same with the other half of the mix, so that both pancakes are ready.
I like to serve them immediately, piled high with all my toppings, so that they’re still warm from the pan.