Gluten-free chickpea pancakes with fried egg
Bored of your traditional pancakes? Try these savoury gluten-free pancakes, which are packed with protein and can be eaten for breakfast, lunch, dinner – or any time in between.
125 g gram flour; also known as chickpea flour or besan
2 tbsp olive oil; plus extra for frying the pancakes
2 spring onions; white parts only, finely chopped
1 medium carrot; finely grated
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground fennel seeds
1/4 tsp ground turmeric
freshly ground black pepper
4 medium eggs
1 curly-leaf lettuce; separated into leaves
1 small jar pickled shallots; sliced
4 radishes; sliced
Measure the gram flour into a bowl and gradually whisk in 375 ml cold water. Set aside.
Heat the oil in a large frying pan and fry the spring onion and carrot for 5 minutes or until any water that comes out of the carrot has evaporated. Stir in the spices and cook for 2 minutes, then whisk the mixture into the chickpea batter. Season with salt and pepper.
Wipe out the frying pan, then add a drizzle of olive oil and set it over a medium-low heat. Add four small puddles of batter to the pan and fry for 2 minutes or until bubbles start to appear on the surface and the pancakes have set around the edge. Carefully turn them over with a spatula and cook the other side until golden brown. Keep warm in a low oven while you cook the other three batches.
When the pancakes are ready, add a little more oil to the pan and fry the eggs to your liking.
Stack the pancakes with lettuce leaves in between and top each stack with a fried egg. Garnish with pickled shallots and sliced radish.
Makes 16 pancakes.