These clever pancakes are made without eggs or dairy milk, but contain chickpea flour which is rich in protein. Use KTC Gram flour, available in most large supermarkets, rather than pure chickpea flour. Other brands will work as long as they are a combination of chickpeas and lentils. This will create a nice thick batter.
Serves: 2
Time to prepare: 15 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
For the pancakes
100g sweet potato, peeled and grated
1 small red onion, finely chopped
50g plain flour
50g chickpea (Gram) flour
200ml soya milk
Vegetable oil or coconut oil, for frying
For the filling
150g fresh baby spinach leaves, shredded
20g currants
1 tbsp olive oil
30g pine nuts
Salt and pepper
Instructions
Cook the spinach in a medium saucepan with a splash of water until wilted (2–3 minutes).
Turn it onto a plate, allow to cool slightly and blot with kitchen towel to remove as much water as possible.
In a large mixing bowl, whisk together the soya milk, flour and chickpea flour.
Stir in the grated sweet potato and onion, and mix thoroughly.
Warm the vegetable oil in a large frying pan and pour a quarter of the pancake mixture into the pan, using the back of a spoon to spread the mixture out to the edges of the pan.
Fry for 2–3 minutes on each side, turning carefully once or twice, until browning and crisp.
Transfer to a warmed plate lined with kitchen towel and make three more pancakes.
Return the spinach to the saucepan with the currants, olive oil and pine nuts, season with salt and pepper and stir fry for a minute or two to heat through.
Fill each pancake with the warm spinach mixture and serve immediately.
