September 10, 2018 | Serves 2
- 1 Cup of Chickpea Flour (130g)
- 1 Cup of Water (250ml)
- 100g of Grated Carrot
- Sea Salt
- Olive Oil for Frying
These are so delicious for breakfast, lunch or dinner. You can have them with all kinds of toppings but I love them with something a little spicy like harissa and coconut yoghurt.
Add the water, chickpea flour and a good pinch of sea salt to your blender and blend until smooth.
Pour the mixture into a large bowl. Grate the carrots and mix them in.
Heat the olive oil in a medium sized non stick frying pan on medium-high heat. Pour in about a quarter of the mixture. Cook for about 60 seconds until bubbles form in the middle, then flip and cook for another 30 seconds.
Repeat with the other three pancakes.