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.
Ingredients125 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 salt freshly ground black pepper To serve: 4 medium eggs 1 curly-leaf lettuce; separated into leaves 1 small jar pickled shallots; sliced 4 radishes; sliced
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MethodStep 1. Measure the gram flour into a bowl and gradually whisk in 375 ml cold water. Set aside. Step 2. 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. Step 3. 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. Step 4. When the pancakes are ready, add a little more oil to the pan and fry the eggs to your liking. Step 5. 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. |
