Music by Kevin MacLeod

Sun-dried tomato, spinach and basil pancakes

Sun-dried tomato, spinach and basil pancakes
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These vegan and gluten-free pancakes make a perfect breakfast or light lunch and are great for kids. If you have a blender you can whizz this batter up in no time. You can also make these in batches and freeze them. These pancakes taste great with just gram flour, water, salt and pepper so if you don’t have all the ingredients you can still have a pancake party.

Cooking info

  • Prep time 10m
  • Cook time 5m
  • Difficulty Easy
  • Serves 1

Dietary

Category

Nutrition (Based on 1 serving)

  • 380 Calories
  • 56g Carbs
  • 21g Protein
  • 9g Total fat
  • 1g Saturated fat
  • 0mg Cholesterol
  • 4g Sugar
  • 8g Fibre
  • 610mg Sodium

Nutritional info

Basil and spinach both get their vibrant green colour from chlorophyll which decreases the risk for cancer development by interfering with how carcinogens in the body are absorbed. It cleanses the liver and is antibacterial which is good for wound healing and preventing infections. It also promotes healthy iron levels which is pretty handy as Spinach and Basil are both high in iron which makes red blood cells and transports oxygen to tissues throughout your body.

Sun-dried tomatoes are a good source of antioxidants, calcium and magnesium which all help blood vessel function contributing to a happy, healthy heart.

Chickpea flour is a great source of protein and fibre (which will keep you full) and is a good source of skin-healing zinc.

Ingredients

1 serving

  • 115 g Chickpea (gram/besan) flour
  • 120 ml Cold water
  • 0.8 tsp Sea salt
  • 0.8 tsp Garlic powder (optional)
  • 0.8 tsp Red chilli flakes (optional)
  • 0.8 tsp Onion powder (optional)
  • 1 pinch Black pepper
  • 2 Sun-dried tomato halves
  • 1 tsp Olive oil
  • 20 g Fresh spinach
  • 10 g Fresh basil

To serve

  • 1 tsp Nutritional yeast
  • 1 tsp Fresh basil
  • 0.5 tbsp Capers (rinsed)

Method

  1. Sift 115g of chickpea flour into a mixing bowl

  2. Whisk in 120ml of cold water

  3. Add 0.8 tsp of sea salt

  4. Add 0.8 tsp of garlic powder

  5. Add 0.8 tsp of red chilli flakes

  6. Add 0.8 tsp of onion powder

  7. and a pinch of black pepper

  8. Whisk together

  9. Add 2 finely chopped sun-dried tomato halves

  10. Leave to stand for 5 minutes

  11. Lightly oil a hot medium sized frying pan

  12. Add half the mixture to the hot pan placing half of the spinach and basil on top

  13. When the underside is cooked flip the pancake over and keep on a warm plate while you cook the second pancake

  14. Serve topped with nutritional yeast, basil and capers

Tips

  • Swap the capers for splash of balsamic vinegar

  • These taste really great with a dollop of hummus on the side

  • If you are freezing these put a piece of baking paper between each pancake and warm through starting with a cold pan

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