Chickpea pancakes with spinach and ham
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who would have thought chickpeas were this versatile! These fresh pancakes are perfect for a weekend brunch or a weekly morning snack.
Ingredients
Oil spray
2 x 3 second spray(s)
Cherry tomatoes
500 g, truss variety, cut into 4 small bunches
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Egg(s)
2 medium
Chickpea flour
1 cup(s), (150g)
Baking powder
2 tsp
Skim milk
¾ cup(s), (180ml)
Fresh flat-leaf parsley
2 tbs, chopped
Fresh chives
1 tbs, chopped
97% fat-free deli sliced ham
50 g, shaved
Baby spinach
50 g
Instructions
1
Preheat the oven to 200⁰C. Line a baking tray with baking paper. Place the tomatoes on the tray and lightly spray with oil. Season with salt and pepper. Bake until the skins start to split.
2
Meanwhile, process the chickpeas until finely chopped. Add the eggs and process until smooth. Sift the flour and baking powder together into a large bowl. Add chickpea mixture, milk, parsley and chives, whisk until smooth, season with salt.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop ¼ cup (60ml) of batter into pan and spread to make a 12cm pancake. Cook until bubbles appear and pop on the surface and lightly browned underneath. Turn pancake. Cook for 1-2 minutes or until lightly browned. Transfer to a plate, cover. Repeat with the remaining batter to make 8 pancakes.
4
Serve pancakes with the ham, spinach and tomatoes.
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