Harissa, 3 Green, Chickpea Pancakes with Avocado Cream
- 100 g white spelt flour
- 100 g gram (chickpea) flour
- 2 tsp baking powder
- 500 mls plantbased milk
- 20 g spinach leaves
- 70 g broccoli
- 100 g courgette
- pinch sea salt & ground black pepper
- 1-2 tsp ground harrissa seasoning depending on preferred level of spice
- 1 avocado stone removed
- 4 tbsp plantbased yoghurt
- 1 tbsp fresh thyme leaves
- 1 small red onion skin removed, sliced, for topping
- 10 mixed tomatoes washed, quartered, for topping
Place the spelt flour, gram flour, baking powder, salt and pepper in a large bowl and leave to one side.
Place the broccoli, courgette, spinach, milk and harissa in a blender and blitz until completely smooth.
Mix the wet mixture into the dry by gradually stirring until everything is combined without any lumps.
Heat a frying pan over a medium heat. If you are using a non-stick pan, there is no need to add any oil.
Pour 2 tablespoons of the mixture into the pan. You can fit 2-3 pancakes in at a time if you have a large frying pan.
Turn the heat down to low and cook on the first side for up to 2 minutes. You will see the pancake is cooking through by the air bubbles which start to form on top.
Flip the pancakes over and cook for just 20 seconds more, before removing from the pan and leaving on a cooling rack while you cook the remaining pancakes.
Continue until you have used all the mixture, or have made as many pancakes as you need. Any extra mixture can be stored in an airtight container for a few days until you are ready for more pancakes.
Place the avocado and yoghurt into a bowl or jug and use a hand blender to blitz until smooth.
Stir in the thyme.
When you are ready for serving, pile the pancakes on to a plate, top with the avocado cream and add some chopped tomatoes and sliced red onion.
Cooking time is per pancake.
I have made approx. 18 small pancakes with this mixture but you can easily use more of the mixture in your frying pan and make fewer, larger pancakes which will save cooking time overall.