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Food & Garden
A Plant Based Guest Recipe from Anna Jones: Green Chickpea Pancakes
Off the back of our podcast with the very inspiring Anna Jones we wanted to share one of our favorite recipes of hers for easy plant based eating. This recipe can work at any time of the year with a few simple swaps Anna has given below!
“My mum really got me into cooking, she doesn’t love cooking, cooking doesn’t light her up in the way it does me, but she really was amazing at noticing my interests and fostering those interests.”
Anna Jones – Speaking On The Rev On Air Podcast
A Message From Anna:
I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash-fried vegetables and cheese. Or I keep them in the fridge, then heat them up gently in a pan to use like wraps or instead of chapatis for dipping into curries. I’ve included some topping ideas, and variations on the spinach to make it a more seasonal dish below.
Anna's Green Chickpea Pancakes.
PLEASE NOTE THE RECIPE SERVES 4 (MAKES 8 PANCAKES).
Ingredients:
250g chickpea flour
350ml oat milk
50g spinach, washed
a small bunch of parsley
the zest of 1 unwaxed lemon
coconut oil or olive oil for frying
*SWAP THE SPINACH FOR:
1 medium beetroot, peeled and grated (add 1 teaspoon fennel seeds)
1 medium carrot, grated (add 1 teaspoon cumin or caraway seeds)
Method:
Put all the ingredients, except the oil, into a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter. You can add a splash more milk if your batter feels too thick.
Heat 1 teaspoon of oil in a roughly 24cm non-stick frying pan over a medium heat. Add a small ladle of the batter to the pan. Working quickly, swirl the pan around so the batter covers the base, and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with a layer of baking paper in between each one and keep warm in a low oven. Top with your favourite sweet or savoury combinations; there are lots of suggestions below.
These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days. They can also be frozen, separated by sheets of baking paper, for up to 2 months; allow to defrost for 30 minutes at room temperature before using.
Pancake-topping ideas:
Chopped sun-dried tomatoes, toasted pine nuts, basil, Parmesan
Peas, mint, lemon, date salad or vegan-style ricotta
Roast tomatoes, whipped ricotta, wilted spinach, toasted almonds
Grated carrots sautéed with cumin seeds, coriander, yoghurt, mango chutney
Roasted squash, dukkah spice, feta
Thick Greek yoghurt or plant yoghurt, chopped pistachios, toasted sesame seeds, fennel seeds, honey
Anna’s Rev On Air Podcast Episode
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