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Savoury Cauliflower & Chickpea Pancakes

Savoury Cauliflower & Chickpea Pancakes

Savoury Cauliflower & Chickpea Pancakes

These savoury pancakes are perfect for breakfast, lunch or dinner!

Serves: 1

GF, V

Ingredients

Method

  • Pancakes:
  • ½ cup cauliflower flour
  • ½ cup besan (chickpea flour)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 large handful baby spinach
  • 1 large handful fresh herbs
  • Pinch sea salt
  • Pinch cracked pepper
  • 300mL water
  • 1 heaped tbsp coconut oil, for frying
  • Fillings:
  • Handful cherry tomatoes
  • Salad leaves
  • Pesto
  • Pea sprouts
  • 1 tbsp hemp seeds
  1. In food processor, blitz all pancake ingredients together until thick batter consistency. Let sit for 30 mins (or overnight in fridge if making in advance — loosen slightly with a dash of water before cooking).
  2. While batter is sitting, prepare filling.
  3. Over medium heat in frying pan, add coconut oil. Pour in batter and cook like a pancake. Once cooked, put aside on plate and cook remaining batter.
  4. Once cooked, assemble pancakes with favourite fillings.



 

Keira Rumble

Keira Rumble is a self-confessed foodie, recipe developer, wellness whizz and owner of health-food business, Krumbled Foods.