Chickpea Pancakes
These quick and easy fritters are a great way to get your veggies in. Topped with eggs, sauteed vegetables or yoghurt, they make a great basis for breakfast, lunch or dinner. They also freeze well. During testing, we froze several batches and ate them for breakfast in the studio. Rupy said they were ‘like pop-tarts.” We initially laughed at him but then saw his point - they’re an instant, colourful full-of-flavour breakfast. This is a very forgiving recipe. View the vegetable mix-ins provided here as a suggestion and improvise using what you have. Finely sliced spring onions, bell peppers or chopped up, leftover roasted vegetables would all make great additions.
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NUTRITION PER SERVING (Read more)
Notes
If you like, fry off a small amount of the batter to check the spices and seasoning before frying them all off.
Freezing Instructions: Freeze in an airtight bag. Place pieces of parchment in between pancakes to prevent sticking. Defrost overnight in the refrigerator and then place in the toaster to freshen up. They can be drier when reheated than when freshly cooked, so we recommend serving with yoghurt, a sauce or some sauteed vegetables.
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