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Savoury Pancake Recipe: Chickpea Pancakes
Prep time:20 mins- Cook time:10 mins
Servings:4
Although it makes for a perfect Mediterranean-style lunch in the sun, this Chickpea Pancakes and Courgette Salad can just as easily be enjoyed in the wintertime so it’s one to keep in mind all year round. This savoury pancake recipe was developed in collaboration with Matt Williamson who expertly applies the Mediterranean-style principles to family-friendly dining, fitting seamlessly into The Fast 800 lifestyle.
Pancakes may not feel like a usual go-to for your salads, but think of them as a Mediterranean flatbread or pita which can accompany savoury dishes. What makes these pancakes different from traditional ones (which typically provide limited nutrients) are the chickpeas and courgette. Chickpeas are very high in dietary fibre which aids digestion and keeps your gut happy, as well as being an excellent source of filling protein in a vegetarian diet. Furthermore, this little legume has been shown to aid weight loss and manage blood sugars.
Courgette is another reason this salad dish is so high in fibre and flavour. This summer squash, otherwise known as zucchini, is rich in vitamins and minerals like vitamin A, vitamin C, iron and calcium which have been shown to benefit your eyes, heart and skin.
At just 344 calories per serving this savoury pancake recipe is one to save for your next fasting day. Even you salad-skeptics out there won’t want to miss out!
Ingredients
- 90g wholemeal flour
- 1/2 tsp baking powder
- 2 large free range egg
- 60ml full fat milk
- 1/2 x 400g tin of chickpeas, drained and roughly crushed
- 2 tsp ground coriander
- 1/2 lemon, zest and juice
- 6 sprigs of dill
- 1 courgette, coarsely grated (for pancakes)
- black pepper
- sea salt
- 1/2 courgette, very thinly sliced (for salad)
- 20g spinach
- extra virgin olive oil, to fry
Instructions
- Put the flour in a bowl with the baking powder and whisk in the eggs, milk, chickpeas, half the coriander, half the lemon zest, half the dill and the grated courgette (zucchini). Season with pepper and a pinch of salt. Set aside for now.
- In a separate bowl, mix the sliced courgette (zucchini) with the spinach, a squeeze of lemon juice and salt and pepper to taste and put to one side.
- Fry heaped tablespoons of the batter in a brush of olive oil in a hot non-stick frying pan for about 2 minutes until the bottom has firmed enough to flip over and fry on the other side for another 2 minutes. When cooked, put on a warm plate covered with a cloth.
- Fry the pancakes in small batches until all the mix is used up, draining on paper towels if there’s too much oil.
- Serve the pancakes topped with the remaining lemon zest, ground coriander, dill and some extra black pepper, alongside the salad and a lemon wedge.
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