Chickpea pancakes with spinach and ham
2 x 3 second spray(s)
500 g, truss variety, cut into 4 small bunches
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
1 cup(s), (150g)
¾ cup(s), (180ml)
Fresh flat-leaf parsley
2 tbs, chopped
1 tbs, chopped
97% fat-free deli sliced ham
50 g, shaved
- 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.
- 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.
- 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.
- Serve pancakes with the ham, spinach and tomatoes.