Korean Style Chickpea Pancakes

serves

Serves two

time

30 mins

level

Beginner

These savoury vegan pancakes make a very nice, welcome change when it comes to Shrove Tuesday. Inspired by Korean flavours, the zingy grains and tangy peanut dipping sauce make the perfect accompaniment to a fully plant-based pancake feast!

By @SpamellaB

Ingrédients

100g chickpea flour
240ml water
1 teaspoon miso paste
1 clove garlic, crushed
½ teaspoon ground ginger
1 tablespoon tamari or soy sauce
Black pepper and salt, to taste
Mixture of veggies: shredded carrot and cabbage, chopped spring onions, beansprouts, sweetcorn

DIPPING SAUCE

2 tablespoons smooth peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon lime or lemon juice
1 tablespoon maple syrup
Pinch of dried chilli flakes

TO SERVE

1 x 250g pouch of Merchant Gourmet Korean-Style Grains
Fresh coriander leaves, chopped
Spring onions, chopped

Méthode

First make the pancake mixture: Place the chickpea flour, water, miso, garlic, ginger, soy sauce and seasoning in a blender and whizz up until smooth.
Heat some oil in a non-stick frying pan and add a ladle-full of the mixture. Quickly scatter in some of the veggies and cook on a medium-high heat for 2-3 minutes.
Carefully flip over and cook on the other side until crispy and golden. Transfer for a plate and repeat the process until the mixture has been used up (should make 6 pancakes).
Heat up the grains then serve some on top of each pancake, followed by a drizzle of the sauce (or just roll up and dip in!), coriander and spring onions. Enjoy immediately.