How long do Golden Chickpea Pancakes with Herbed Avocado Mash take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Most of the cooking time is spent making the pancakes one at a time in the pan.

Are Golden Chickpea Pancakes with Herbed Avocado Mash vegetarian?

Yes, they are vegetarian. The pancakes are made from gram flour, water, turmeric and cumin, then topped with avocado mashed with lemon juice and coriander, plus halved cherry tomatoes.

How do I stop chickpea flour pancakes sticking or breaking?

Heat the pan well, grease it lightly and wait until bubbles form and the edges set before flipping. Spreading the batter thinly also helps them cook through and turn cleanly.

What can I use instead of cherry tomatoes as a topping?

Swap them for diced vine tomatoes, sliced radishes or a few pickled red onions. Anything fresh and slightly sharp cuts through the creamy avocado mash.

Can I make the gram flour batter ahead?

Yes, whisk the batter and keep it covered in the fridge for up to a day, then stir and loosen with a splash of water before cooking. Make the avocado mash fresh, as it browns on standing.

Golden Chickpea Pancakes With Herbed Avocado Mash Recipe

Name: Golden Chickpea Pancakes with Herbed Avocado Mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: NaN Trs Gram Flour; NaN Trs Haldi Powder Turmeric; 100 G Trs Ground Cumin Jeera Powder; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; - Biona Capers in Olive Oil; 1Pc Avacado 1pc; 250 Ml Trs Lemon Juice 250Ml; - Coriander Seeds Catering Size; - Biona Organic Whole Cherry Tomatoes

British cuisine · 582 calories

Golden Chickpea Pancakes with Herbed Avocado Mash recipe

About this recipe

Start your day with Golden Chickpea Pancakes topped with creamy Herbed Avocado Mash, a perfect blend of earthy, savory, and fresh flavors. This vegetarian breakfast dish combines the nutty richness of chickpea flour pancakes with the silky texture of mashed avocado, enhanced by zesty lemon and fragrant coriander. Ideal for busy mornings, these pancakes are quick to prepare and packed with 37g of protein to keep you energized and satisfied. The cherry tomatoes add a burst of sweetness and color, making this meal not only nutritious but visually appealing. Whether you're refueling after a workout or simply craving a wholesome start, this dairy-free, high-protein breakfast is a delicious way to power through your day.

Ingredients

NaN Trs Gram Flour
NaN Trs Haldi Powder Turmeric
100 G Trs Ground Cumin Jeera Powder
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
- Biona Capers In Olive Oil
1Pc Avacado 1pc
250 Ml Trs Lemon Juice 250Ml
- Coriander Seeds Catering Size
- Biona Organic Whole Cherry Tomatoes

Instructions

1. In a mixing bowl, combine chickpea flour, water, turmeric, cumin, salt, and black pepper to create a smooth batter.
2. Heat a non-stick pan over medium heat and lightly grease with olive oil using a brush or paper towel.
3. Pour a ladleful of batter onto the pan and spread it into a thin, circular pancake. Cook until bubbles form and the edges lift slightly.
4. Flip the pancake carefully and cook on the other side for 2 minutes, then transfer to a plate. Repeat with remaining batter.
5. Cut the avocados in half, remove the pits, scoop out the flesh, and mash it in a bowl using a fork.
6. Mix in the lemon juice, chopped coriander, and a pinch of salt into the mashed avocado until combined.
7. Wash and halve the cherry tomatoes and set them aside for garnish.
8. Place the chickpea pancakes on a serving plate and spread a generous layer of the avocado mash on top of each pancake.
9. Arrange the halved cherry tomatoes on top of the avocado mash for a pop of color and added flavor.
10. Drizzle a little olive oil over the pancakes and garnish with a sprinkle of freshly cracked black pepper.

How to make Golden Chickpea Pancakes With Herbed Avocado Mash

Make the batter. In a mixing bowl, combine the chickpea flour, water, turmeric, cumin, salt and black pepper, whisking them together into a smooth batter.
Cook the pancakes. Lightly grease a non-stick pan with olive oil over medium heat. Spread a ladleful of batter into a thin round, cook until bubbles form and the edges lift, then flip for 2 minutes; repeat with the remaining batter.
Make the avocado mash. Halve and stone the avocados, scoop out the flesh and mash it with a fork, then mix in lemon juice, chopped coriander and a pinch of salt.
Prepare tomatoes and spread. Wash and halve the cherry tomatoes. Place the pancakes on a serving plate and spread a generous layer of avocado mash over each one.
Garnish and serve. Arrange the halved cherry tomatoes on top, drizzle with a little olive oil and finish with a sprinkle of freshly cracked black pepper.

Frequently asked questions

How long do Golden Chickpea Pancakes with Herbed Avocado Mash take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Most of the cooking time is spent making the pancakes one at a time in the pan.
Are Golden Chickpea Pancakes with Herbed Avocado Mash vegetarian?: Yes, they are vegetarian. The pancakes are made from gram flour, water, turmeric and cumin, then topped with avocado mashed with lemon juice and coriander, plus halved cherry tomatoes.
How do I stop chickpea flour pancakes sticking or breaking?: Heat the pan well, grease it lightly and wait until bubbles form and the edges set before flipping. Spreading the batter thinly also helps them cook through and turn cleanly.
What can I use instead of cherry tomatoes as a topping?: Swap them for diced vine tomatoes, sliced radishes or a few pickled red onions. Anything fresh and slightly sharp cuts through the creamy avocado mash.
Can I make the gram flour batter ahead?: Yes, whisk the batter and keep it covered in the fridge for up to a day, then stir and loosen with a splash of water before cooking. Make the avocado mash fresh, as it browns on standing.