As if I ever (ever!) need an excuse to eat pancakes, when Shrove Tuesday rolls around, I try to think a little out of the box. My chickpea and brown sugar pancakes are a case in point. True, they do veer a little off the list of traditional store-cupboard ingredients, but the extra effort is well worth it in both the taste and nutrition stakes, I’m sure you’ll agree.
Packed with protein-rich chickpea (gram) flour, and served with an antioxidant-rich side of cherry compote, they have an incredibly moreish texture and will keep you feeling fuller for longer. Frying pans at the ready!
CHICKPEA & BROWN SUGAR PANCAKES
SERVES 2
PREP TIME 10 minutes
COOK TIME 10 minutes
Ingredients:
- 150g chickpea (gram) flour
- 2 eggs
- 150g canned sweetcorn kernels, rinsed and drained
- 1 tbsp Demerara sugar
- 1 tsp mixed spice
- Finely grated zest and juice of 1 orange
- 1 tsp vanilla essence
- ½ tsp baking powder
- Large pinch of salt
- 1 tbsp melted butter, plus extra for greasing
Put all the ingredients in a food processor and blitz until you have a smooth batter.
Grease a large frying pan with butter and heat until hot, then pour spoonfuls of the chunky batter into the pan to make small pancakes the size of a CD. Cook for about 1 minute on each side until golden and cooked through. Remove from the pan and keep warm in a low oven until all the pancakes are made.
Slather the compote (recipe below) over a towering stack of pancakes and serve with fresh fruit.
CHERRY COMPOTE
MAKES 300g
PREP TIME 5 minutes
COOK TIME 3 minutes
Ingredients:
- 300g morello cherries, pitted
- 1 tbsp arrowroot or cornflour
- 1 tsp mixed spice
- 1 tbsp Demerara sugar
- 1 tsp mixed spice
- 1 tbsp granulated stevia (baking blend)
- Finely grated zest and juice of 1 orange
Place all the ingredients in a microwavable bowl and stir to combine.
Cook in a microwave on high for 3 minutes, stirring halfway through the cooking time. Leave to cool slightly before serving.
Store the compote in the fridge for up to 1 week.