Spinach and tomato gram flour pancakes
Savoury pancakes made from gram flour, with spinach, tomato and spring onion folded through. Sturdy and a little spicy from the cumin, they suit a late breakfast or a quick supper.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: baking powder.
Method
- Thinly slice the spring onions, halve the cherry tomatoes and roughly chop the spinach.
- In a bowl, whisk together the gram flour, baking powder, cumin and a good pinch of salt. Add the oat milk and 50 ml of water gradually, whisking to a smooth, thick batter, then leave it for 5 minutes.
- Fold the spinach, tomatoes and spring onions into the batter.
- Warm 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat. Spoon in batter to make 3 or 4 pancakes, about 8 cm wide.
- Cook for 3 to 4 minutes, until bubbles appear and the underside is golden, then flip and cook for 2 to 3 minutes more.
- Keep the cooked pancakes warm under a clean tea towel, add the rest of the oil, and cook the remaining batter the same way to make 6 to 8 pancakes.
- Eat them hot, with black pepper ground over.
Tip Do not skip the rest; gram flour needs time to soak up the liquid, or the pancakes taste raw.
Per portion
| Energy | 429 kcal |
| Protein | 16 g |
| Carbohydrate | 42 g |
| of which sugars | 10 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 0.62 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gram flour120 g
- oat milk250 ml
- baking powder½ tsp
- cumin1 tsp
- spinach100 g
- cherry tomatoes150 g
- spring onion2
- olive oil2 tbsp
