Gluten & Dairy Free

Serves :

4

This recipe comes from the ‘Light and Easy’ recipe book of one of my favourite chefs, Hugh Fearnley Whittingstall. It is so easy to make and is delicious served like a chapati with curries or as a wrap for just about anything.

RECIPES TITLE :

Savoury Chickpea Pancake

Prep time :

10 mins

Cook time :

10 mins

Total time :

20 mins

Great served with curries or used as a wrap for just about anything.

Author :

Your Healthy Self

Recipe type :

Healthy Snacks

Cuisine :

Mediterranean

Serves :

Approx 6

Ingredients :

• 200gms gram (chickpea) flour
• ¼ tsp fine sea salt
• 1 tbsp extra virgin olive oil plus extra for frying
• 400ml water
• chopped herbs like thyme or parsley to serve

Instructions :

1. Place the flour and salt in a bowl and gradually mix in the water with a whisk until you have a smooth batter
2. Add the oil to the mix and leave to stand for at least 10 minutes
3. Give it a final mix before cooking
4. Heat a non-stick frying pan on a medium heat, heat ½ tbsp oil then a ladelful of batter.
5. Cook for a few minutes on each side.
6. Serve hot with extra oil, sprinkle of salt or herbs
7. It can be adapted with garlic, chilli, herbs added to the batter, even pesto if you like.