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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.